These New Orleans-style confections are sweet, nutty, buttery, and big on toasty pecan flavor. Along with being incredibly delicious, they’re also super easy to make. Our method for “setting” the pralines in paper cupcake liners helps them keep a neatly rounded and uniform shape, but they can easily be spooned directly onto wax or parchment paper into more rustic-looking petite clusters. Store leftovers in an airtight container for 2 weeks.
Ingredients List
- 1¼ cup whole pecans
- 5 Tbsp unsalted butter, divided
- 6 Tbsp heavy cream
- 1/3 cup brown granulated erythritol-based sweetener
- 1/2 tsp pure vanilla extract
- sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Spread the pecans on a rimmed baking sheet then bake, shaking the pan a few times during cooking, until lightly browned and toasty fragrant, about 10 minutes. Set aside.
- In a medium saucepan over medium heat, combine 4 tablespoons of the butter with the cream and the sweetener. Stir until the sweetener is dissolved, 3 to 4 minutes. Stir in the vanilla and cook, stirring often, until the caramel is deep golden brown, 8 to 10 minutes. Immediately remove from the heat (to avoid burning the caramel). Add the remaining 1 tablespoon butter and 1/4 teaspoon salt. Stir until smooth. Fold in the toasted pecans, then drop 2 to 3 tablespoons of the mixture into each of the paper liners. Refrigerate until firm, about 30 minutes and then store in an airtight container at room temperature for up to 3 days.
Credits
RecipeEric Lundy
PhotographyErin Ng
I have made these, they are delicious!
I’ve added a piece of Dark UNSWEETENED Chocolate that kicks this off Spectacularly!!!
You can also CAREFULLY toast the pecans first for added flavor.
Can’t eat erythritol, any suggested substitution??
Yes, you can substitute your favorite keto-friendly sweetener!