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A close-up view of candied pecan praline crunch, showing the glossy, amber-colored caramel coating on the toasted pecans.

Praline Crunch: The Easiest Recipe for an Irresistible Topping

Discover how to make the best Praline Crunch with this easy recipe! This crunchy, sweet, and nutty topping is perfect for cakes, ice cream, and more. A simple guide to creating the ultimate candied pecan crunch.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Dessert, Topping
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup light brown sugar, packed
  • 1/2 cup unsalted butter cut into pieces
  • 1 cup pecan halves roughly chopped
  • 2 tbsp water
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda

Equipment

  • 1 Heavy-bottomed saucepan
  • 1 Candy thermometer
  • 1 Baking Sheet

Method
 

  1. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  2. In a medium, heavy-bottomed saucepan, combine the brown sugar, butter, water, and salt. Cook over medium heat, stirring until the butter melts and sugar dissolves.
  3. Bring the mixture to a boil. Stop stirring and allow it to cook until it reaches 290°F (143°C) on a candy thermometer.
  4. Remove the pan from the heat. Immediately stir in the chopped pecans and baking soda. The mixture will foam.
  5. Quickly pour the mixture onto the prepared baking sheet and spread it into a thin, even layer. Let it cool completely until hard, about 30 minutes.
  6. Once hardened, break the praline crunch into pieces. Store in an airtight container at room temperature.

Notes

For the best texture, use a candy thermometer to ensure accuracy.
Store in an airtight container to prevent the crunch from becoming sticky.
Work quickly once the candy reaches temperature, as it will harden fast.