Southern Pecan Praline Clusters

Ingredients

• 1 cup packed light brown sugar
• ½ cup evaporated milk
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 2 cups pecan halves
• A pinch of salt

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan, combine the brown sugar, evaporated milk, and unsalted butter.
3. Cook over medium heat, stirring continuously until the butter melts and the sugar dissolves.
4. Cook the sauce for 4–6 minutes, stirring often, until it thickens after bringing it to a light boil.
5. Add the vanilla essence and salt to the pan and remove it from the heat.
6. Gently fold until all the pecans are thoroughly covered before adding the pecan halves.
7. Drop tablespoons of the pecan mixture into small clusters on the prepared baking sheet, working quickly.
8. For a gorgeous finish, arrange a few pecan halves on top of each cluster.
9. Let the clusters cool to room temperature for 30 to 45 minutes, or until completely firm.
10. Serve them after carefully taking them off the parchment paper.

Storage facilities

Keep the pecan clusters in a room-temperature, airtight container for a maximum of five days. Store them in a cold, dry location.

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