Pecan Praline Morsels are the ultimate in ease and taste. With only three ingredients, Pecan Praline Morsels combine the South’s favorite nut with brown sugar and cream to produce an amazingly good candied nut!
Pecan Praline Morsels are perfect to not only serve as an appetizer for your holiday gatherings but also to munch on during the hectic holiday season. What’s even better is that they make thoughtful homemade gifts when packaged in decorative jars or treat bags.
Ingredients: Here’s What You’ll Need
Pecan Praline Morsels are the ultimate in simplicity requiring only three ingredients: Whole pecans, light brown sugar, and heavy whipping cream.
Steps in Making This Delicious Recipe
- I started by mixing the brown sugar and cream together in a medium-sized bowl until the mixture was smooth.
- Then I added the pecans and stirred to ensure that all of the pecans were well coated with the sugar/cream mixture.
- Next, I dumped the coated pecans onto a rimmed baking sheet that I had lined with non-stick aluminum foil and spread them out so that none were overlapping.
- I baked the coated pecans in a preheated 350°F oven for 20 minutes. Halfway through, I turned them over so that they would cook evenly on both sides.
After 20 minutes, the coating was perfectly crystallized. I removed the pecans from the oven and let them cool completely on the baking sheet.
I ended up with a little over two cups of the most amazing little pecan morsels that you could imagine.
The pecans were perfectly toasted, and the coating was not too sweet. If the Pecan Praline Morsels last long enough, they make perfect edible holiday gifts. Yum!
Frequently Asked Questions
If stored in an airtight container, the Pecan Praline Morsels will keep at room temperature for at least a week and in the refrigerator for around 3 weeks.
Yes – only three ingredients.
I like to package these tasty morsels in clear treat bags or clear cone-shaped bags tied with red and green ribbons. Another idea is to package them in a small holiday tin or Chinese take-out container. If you’re adventuresome, package them in a snowglobe mason jar container. Use your imagination!
Recipe Tips and Tricks
- It’s important to store these tasty morsels in an airtight container. The reason is that the sugar coating is hygroscopic, meaning that the coating tends to absorb moisture from the air.
- If you’re serving these pecans at a party or other gathering, wait until the last minute to put them out. Because the coating is hygroscopic, the nuts will become sticky after a while.
- You want the coating on the pecans to be totally dry when the pecans come out of the oven. If the coating is not totally dry, however, reduce the oven heat to 300°F and bake for an additional five to ten minutes.
Other Holiday Treats
If you’re interested in other holiday treats starring pecans, look no further:
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Pecan Praline Morsels
- 2 cups (8 ounces) pecan halves
- ½ cup (3.75 ounces) light brown sugar
- ¼ cup (2 ounces) heavy cream
- Preheat oven to 350° F. Line a rimmed baking sheet with non-stick aluminum foil. (See Tip 1)
- Mix brown sugar and heavy cream in a medium bowl. Add pecans; stir with a wooden spoon until pecans are well coated. Spread pecans evenly on the prepared baking sheet.
- Bake in preheated oven for about 20 minutes or until the coating is dry and slightly crystalized, stirring once after 10 minutes. If, after 20 minutes, the coating is not yet dry, reduce the heat to 300°F and bake for an additional 5 minutes.
- Remove from oven to cool, and stir once more. If not serving immediately, store in an airtight container. Yield: 2 cups. (See Tip 2)
Chula’s Expert Tips
- If you do not have non-stick aluminum foil, spray a baking sheet with cooking spray before adding coated pecans.
- It’s important to keep these tasty morsels in an airtight container. The reason is that sugar is hygroscopic, meaning that it will tend to absorb moisture from the air. This can ruin your perfectly crunchy pecan praline morsels!
Sharon Rigsby says
Lori Nowo says
Love Love Love!!!!!!
Super easy recipe with only 3 ingredients. I could only find 1 problem with this recipe, it’s so good I can’t stop eating them. lol
I didn’t have the non-stick foil so I just covered the pan with regular foil and then sprayed it with cooking spray. It not only made clean up easy but gave us all the yummy sugary crumbs to eat too. Thanks for a great recipe.
Chula King says
So pleased you liked them Lori!