Caramel Pecan Croissants are one of my absolute favorite treats to bake, especially when the weather starts to turn a little cooler. There’s just something so comforting about the combination of flaky pastry, sweet caramel, and crunchy pecans.

These are perfect for a weekend brunch, a special breakfast, or even a delightful dessert. They look impressive, but they’re surprisingly easy to put together. Trust me, you’ll feel like a pastry chef when you pull these golden-brown beauties out of the oven!

Recipe Overview: Caramel Pecan Croissant

This recipe takes the classic buttery croissant and elevates it with a rich, homemade caramel sauce and a generous sprinkling of toasted pecans. Imagine biting into layers of delicate pastry, followed by the gooey sweetness of caramel and the satisfying crunch of nuts.

These croissants are best served warm, so the caramel is perfectly melted and the pastry is at its flakiest. They pair wonderfully with a cup of coffee or hot tea.

You could also serve them alongside a scoop of vanilla ice cream for an extra indulgent dessert.

Detailed Ingredients for Caramel Pecan Croissant

Here’s what you’ll need to make these delicious pastries:

Croissants: 6 large, store-bought croissants. You can usually find these in the bakery section of your grocery store. Make sure they’re not already filled or glazed.
Pecans: 1 cup, chopped. I recommend using raw pecans and toasting them yourself for the best flavor.
Unsalted Butter: 1/2 cup (1 stick), softened. This is for the caramel sauce.
Brown Sugar: 1 cup, packed. Light or dark brown sugar will work; dark brown sugar will give you a slightly richer, molasses-like flavor.
Heavy Cream: 1/2 cup. Make sure it’s heavy cream, not half-and-half or milk.
Light Corn Syrup: 2 tablespoons. This helps prevent the caramel from crystallizing.
Vanilla Extract: 1 teaspoon. Use pure vanilla extract for the best flavor.
Salt: 1/4 teaspoon. Just a pinch to balance the sweetness.
Optional Egg Wash: 1 egg whisk it with a splash of water

Possible Substitutions:

If you don’t have pecans, walnuts or almonds would also be delicious.
If you don’t have light corn syrup, you can leave it out, but be extra careful to watch the caramel as it cooks to prevent it from becoming too hard.

Step-by-Step Instructions: Making the Caramel Pecan Croissant

Let’s get baking! Here’s how to make these amazing croissants, step by step:

Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the croissants from sticking and make cleanup a breeze.
Toast the Pecans: Spread the chopped pecans on a separate baking sheet and toast them in the preheated oven for about 5-7 minutes, or until they’re fragrant and lightly browned. Keep a close eye on them so they don’t burn. Once toasted, set them aside to cool.
Make the Caramel: In a medium saucepan, combine the softened butter, brown sugar, heavy cream, light corn syrup, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
Boil the Caramel: Once the mixture is smooth, bring it to a boil. Continue to boil for about 3-5 minutes, without stirring, until the caramel thickens slightly and turns a rich amber color. It should coat the back of a spoon.
Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
Prepare the Croissants: Slice each croissant horizontally, like you’re making a sandwich. Don’t slice all the way through; leave a small “hinge” on one side.
Assemble: Brush egg wash (if using) the insides of the croissant. Place the bottom halves of the croissants on the prepared baking sheet. Generously spoon the warm caramel sauce over the bottom halves, making sure to spread it evenly. Sprinkle the toasted pecans over the caramel.
Top & Bake: Place the top halves of the croissants back on. Brush egg wash (if using) on the top of the croissant.Bake for 12-15 minutes, or until the croissants are golden brown and the caramel is bubbly.
Cool & Serve: Let the croissants cool slightly on the baking sheet before serving. They’re best enjoyed warm!

Variations & Tips for the Best Caramel Pecan Croissant

Add a Sprinkle of Sea Salt: For a sweet and salty twist, sprinkle a tiny pinch of flaky sea salt over the caramel before adding the pecans.
Make Ahead: You can prepare the caramel sauce a day or two in advance and store it in the refrigerator. Gently reheat it in a saucepan or the microwave before using.
Storage: Leftover croissants can be stored in an airtight container at room temperature for up to 2 days.
Reheating: To reheat, wrap the croissants in foil and warm them in a 350°F (175°C) oven for about 5-10 minutes, or until heated through.
Serving Suggestion: Dust with the croissant with powdered sugar.

Key Details

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes
Servings: 6
Equipment you’ll need: Baking sheet, parchment paper, medium saucepan, whisk, pastry brush (optional)

Caramel Pecan Croissant

Flaky pastry elevated with rich caramel sauce and toasted pecans, perfect for brunch, breakfast, or dessert.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Servings 6 servings

Calories 450 kcal

Ingredients

6 large store-bought croissants
1 cup chopped pecans
1/2 cup 1 stick unsalted butter
1 cup packed brown sugar
1/2 cup heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg optional, for egg wash
Water optional, for egg wash

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Spread the chopped pecans on a baking sheet and toast for 5-7 minutes at 375°F (190°C), until fragrant and lightly browned. Set aside to cool.
In a medium saucepan, combine butter, brown sugar, heavy cream, light corn syrup, and salt. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
Bring the mixture to a boil and cook for 3-5 minutes, without stirring, until caramel thickens and turns amber. It should coat the back of a spoon.
Remove from heat and stir in vanilla extract.
Slice each croissant horizontally, leaving a hinge. Brush insides with egg wash (optional).
Place bottom halves on baking sheet. Generously spoon warm caramel sauce over, spreading evenly. Sprinkle with toasted pecans.
Place top halves back on. Brush tops with egg wash (optional). Bake for 12-15 minutes at 375°F (190°C), until golden brown and caramel is bubbly.
Let croissants cool slightly on baking sheet before serving warm.