Crunchy Sea Salted Praline Pecan Clusters – A Sweet and Salty Delight!

Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast them in the oven for about 8-10 minutes, or until they’re lightly golden and fragrant. Be sure to stir them halfway through to prevent burning. Once done, remove from the oven and set aside.
Make the Praline Caramel:

In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar and heavy cream. Bring the mixture to a gentle simmer, stirring constantly to dissolve the sugar. Allow it to simmer for about 4-5 minutes until the mixture thickens slightly and becomes syrupy.
Add Flavor:

Remove the saucepan from the heat and stir in the vanilla extract and sea salt. This will infuse the caramel with a rich flavor and a touch of savory saltiness.
Coat the Pecans:

Add the toasted pecans to the caramel sauce and stir to coat them evenly. Make sure each pecan is generously coated in the praline mixture.
Form the Clusters:

Line a baking sheet with parchment paper. Using a spoon, scoop small mounds of the caramel-coated pecans and drop them onto the prepared baking sheet. Allow the clusters to cool and set for about 15-20 minutes at room temperature.
Optional Chocolate Drizzle:

If you want to add an extra layer of sweetness, melt the white chocolate chips in a heatproof bowl over simmering water (or in the microwave in 30-second intervals). Once melted, drizzle the white chocolate over the cooled pecan clusters for a beautiful finish.
Finish and Serve:

Once the clusters have cooled completely and the caramel has set, sprinkle a pinch of sea salt over the top of each cluster for an extra burst of flavor. Serve and enjoy!
Serving and Storage Tips: