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.
- 7 oz whole pecans
- 4 Tbsp unsalted butter, divided
- 4 Tbsp heavy cream
- 1/3 cup brown granulated erythritol-based sweetener
- 1/4 tsp baking soda
- 1/2 tsp pure vanilla extract
- sea salt
- 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 the butter with the cream, sweetener, and baking soda. 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, add the 1/4 teaspoon salt, and fold in the toasted pecans. Drop 2 to 3 tablespoons of the mixture into each of the paper liners. Refrigerate until firm, about 45 minutes. Store in an airtight container at room temperature for 3 days.