Caramel Pecan Croissants are one of my absolute favorite treats to whip up, especially when I’m craving something sweet and satisfying, but don’t want to spend all day in the kitchen.
They’re perfect for a weekend brunch, a special breakfast, or even a delightful dessert.
These little pastries combine the flaky, buttery goodness of croissants with a rich, gooey caramel pecan filling. Trust me, it’s a PERFECT match!
Recipe Overview: Caramel Pecan Croissant
This recipe takes the classic croissant and elevates it with a delicious twist. Imagine biting into a warm, flaky pastry, and then…bam! You’re hit with the sweet, nutty flavor of caramel and pecans.
It is surprisingly easy to make, even if you’re not a baking expert.
We’re using store-bought croissants to save time, so the focus is really on creating that incredible filling.
These are fantastic served warm, straight from the oven.
They also pair beautifully with a cup of coffee or tea.
Detailed Ingredients for Caramel Pecan Croissant
Here’s what you’ll need to make these delightful treats:
- Croissants: 6 large, store-bought croissants. You want them to be nice and fresh for the best texture.
- Pecans: 1 cup, chopped. You can buy pre-chopped pecans, or chop them yourself.
- Butter: 1/2 cup (1 stick), unsalted, softened. This will help create a rich and creamy caramel.
- Brown Sugar: 1 cup, packed. Light or dark brown sugar will work – dark brown will give you a slightly deeper molasses flavor.
- Heavy Cream: 1/4 cup. This adds richness and helps create that smooth caramel sauce.
- Corn Syrup: 2 tablespoons. This helps prevent the caramel from crystallizing and keeps it nice and smooth.
- Vanilla Extract: 1 teaspoon. A little vanilla enhances the flavor of the caramel.
- Salt: 1/4 teaspoon. A pinch of salt balances the sweetness of the caramel.
- Substitution Note: If you’re not a fan of pecans, you can substitute walnuts or even almonds. Just make sure they’re chopped to a similar size. If you have a nut allergy, consider using sunflower seeds or pumpkin seeds for a similar crunchy texture.
Step-by-Step Instructions: Making the Perfect Caramel Pecan Croissant
Let’s get baking! Here’s how to make these amazing croissants:
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent the croissants from sticking and make cleanup easier.
- Make the Caramel: In a medium saucepan, combine the softened butter, brown sugar, heavy cream, corn syrup, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
- Bring to a Boil: Once the mixture is smooth, bring it to a boil. Let it boil for about 1-2 minutes, without stirring, until it thickens slightly. It should be a beautiful, golden-brown color.
- Add Vanilla and Pecans: Remove the saucepan from the heat and stir in the vanilla extract and chopped pecans. Make sure the pecans are evenly coated with the caramel.
- Prepare the Croissants: Gently slice each croissant horizontally, almost all the way through, but leaving a “hinge” on one side. You want to create a pocket for the filling.
- Fill the Croissants: Carefully spoon the caramel pecan mixture into each croissant. Don’t overfill them, or the filling might spill out during baking. A couple of tablespoons per croissant should be good.
- Bake: Arrange the filled croissants on the prepared baking sheet. Bake for 10-12 minutes, or until the croissants are golden brown and the filling is bubbly. Keep an eye on them – you don’t want the caramel to burn.
- Cool Slightly: Let the croissants cool on the baking sheet for a few minutes before serving. The caramel will be very hot!
Variations & Tips for Caramel Pecan Croissant
- Spice it Up: Add a pinch of cinnamon or nutmeg to the caramel filling for a warm, spiced flavor.
- Extra Drizzle: Once the croissants are out of the oven, you can drizzle them with a little extra melted caramel or a simple powdered sugar glaze.
- Make-Ahead: You can assemble the croissants (fill them with the caramel pecan mixture) a few hours ahead of time and store them, covered, in the refrigerator. Then, just bake them when you’re ready to serve.
- Storage: Leftover croissants can be stored in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, pop them back in a 350°F (175°C) oven for a few minutes, or until warmed through. You can also microwave them for a few seconds, but the oven will give you the best texture.
- Serving Suggestions: These are amazing on their own, but they’re also delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
Key Details
- Prep time: 15 minutes
- Cook time: 12-14 minutes (including caramel preparation and baking)
- Total time: 27-29 minutes
- Servings: 6
- Equipment you’ll need: Baking sheet, parchment paper, medium saucepan, whisk or spoon.
Caramel Pecan Croissant
Flaky, buttery croissants elevated with a rich, gooey caramel pecan filling. Perfect for brunch, breakfast, or dessert. Easy to make using store-bought croissants for a quick and delightful treat.
Ingredients
- 6 large store-bought croissants
- 1 cup chopped pecans
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine butter, brown sugar, heavy cream, corn syrup, and salt. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
- Bring to a boil and cook for 1-2 minutes, without stirring, until slightly thickened and golden brown.
- Remove from heat and stir in vanilla extract and chopped pecans.
- Slice each croissant horizontally, creating a pocket for filling.
- Spoon caramel pecan mixture into each croissant.
- Arrange filled croissants on the baking sheet and bake for 10-12 minutes, until golden brown and filling is bubbly.
- Cool slightly before serving.