Vanilla Pecan Pralines are the perfect marriage of Southern charm and sweet indulgence. These delectable treats feature a buttery, caramelized sugar base studded with toasted pecans and enhanced with rich vanilla flavor. Each bite offers a perfect balance of creamy sweetness and nutty crunch that simply melts in your mouth.
Whether you’re looking to recreate a New Orleans classic or simply want to impress friends and family with a homemade confection, these pralines deliver big on flavor with minimal effort. They’re the perfect sweet ending to a meal or a thoughtful homemade gift that’s sure to delight anyone with a sweet tooth.
Why You’ll Love This
- No special equipment needed – just a saucepan, spoon, and baking sheet
- Only 6 simple ingredients that you likely already have in your pantry
- Perfect make-ahead treat that actually improves in flavor after a day
- Impressive homemade candy that looks like it came from a specialty shop
- Versatile recipe that can be easily customized with different extracts or mix-ins
Ingredients
- 2½ cups granulated sugar
- 7 ounces evaporated milk
- ¼ cup butter, cubed
- 1 package (11 ounces) white chocolate chips (Ghirardelli recommended)
- 4 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 2 cups pecans, chopped
Instructions
- Lay out two long sheets of waxed paper on cookie sheets or a clean countertop. This is where you’ll drop the praline mixture to cool and set.
- In a heavy-bottomed saucepan, combine the granulated sugar, evaporated milk, and cubed butter. Cook over medium-low heat, stirring constantly with a wooden spoon to prevent scorching.
- Once the mixture comes to a full boil, reduce the heat to maintain a low, steady boil. Continue stirring constantly for exactly 8 minutes. This timing is crucial for the proper consistency.
- After the 8-minute boil, remove from heat and immediately add the white chocolate chips and marshmallow creme. Stir vigorously until the chips are completely melted and the mixture is smooth and glossy.
- Stir in the vanilla extract and chopped pecans, making sure everything is evenly distributed throughout the mixture. The pecans should be completely coated with the creamy base.
- Allow the mixture to cool for 2-3 minutes, stirring occasionally. It should thicken slightly but still remain creamy and pourable. If it becomes too thick, add 1-2 teaspoons of evaporated milk and stir to loosen.
- Working quickly, drop the mixture by heaping tablespoons onto the prepared waxed paper. Space them about 2 inches apart to prevent them from running together as they spread slightly.
- Allow the pralines to cool completely at room temperature until they are firm and set, about 30-45 minutes depending on the temperature and humidity of your kitchen.
Tips & Variations
- For a deeper flavor, try using brown sugar for half of the granulated sugar.
- Add 1/2 teaspoon of bourbon or rum along with the vanilla for a sophisticated twist.
- If your pralines are too runny, the mixture wasn’t cooked long enough. If they’re too crumbly, it was cooked too long.
- Toast the pecans in a 350°F oven for 8-10 minutes before using to enhance their flavor.
- Work quickly when spooning the mixture – it sets up fast! Have everything ready before you begin.
- Avoid making pralines on humid days as they may not set properly.
Serving Suggestions
These vanilla pecan pralines are perfect on their own as an after-dinner treat or afternoon indulgence with coffee. For a truly decadent dessert, crumble a praline over premium vanilla ice cream or use as a topping for bread pudding.
They also make a wonderful addition to a holiday cookie platter or packaged in decorative tins as homemade gifts. For a special touch, serve alongside after-dinner drinks like bourbon, coffee liqueur, or a sweet dessert wine.
Notes
- Pralines will keep for up to 2 weeks in an airtight container at room temperature.
- For gift-giving, wrap individual pralines in wax paper twists or cellophane.
- The perfect praline should have a smooth, creamy texture that’s firm but not hard.
- If the mixture crystallizes too quickly, add a tablespoon of hot water and stir vigorously.
FAQs
Can I use other nuts instead of pecans?
Yes! While traditional Southern pralines use pecans, you can substitute walnuts, almonds, or a mixture of your favorite nuts.
Why did my pralines turn grainy?
Grainy pralines usually result from sugar crystallization. Make sure to dissolve the sugar completely before boiling, and avoid stirring once the mixture is boiling until you’ve removed it from heat.
Do I really need a candy thermometer?
While experienced candy makers might use the soft-ball water test, a candy thermometer ensures the most reliable results, especially for beginners.
Can I make these ahead for a party?
Absolutely! These pralines actually develop even better flavor after a day and will keep well for up to two weeks when stored properly.
Ingredients
- 2½ cups granulated sugar
- 7 ounces evaporated milk
- ¼ cup butter, cubed
- 1 package (11 ounces) white chocolate chips (Ghirardelli recommended)
- 4 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 2 cups pecans, chopped
Steps
- Lay out two long sheets of waxed paper on cookie sheets or a clean countertop. This is where you'll drop the praline mixture to cool and set.
- In a heavy-bottomed saucepan, combine the granulated sugar, evaporated milk, and cubed butter. Cook over medium-low heat, stirring constantly with a wooden spoon to prevent scorching.
- Once the mixture comes to a full boil, reduce the heat to maintain a low, steady boil. Continue stirring constantly for exactly 8 minutes. This timing is crucial for the proper consistency.
- After the 8-minute boil, remove from heat and immediately add the white chocolate chips and marshmallow creme. Stir vigorously until the chips are completely melted and the mixture is smooth and glossy.
- Stir in the vanilla extract and chopped pecans, making sure everything is evenly distributed throughout the mixture. The pecans should be completely coated with the creamy base.
- Allow the mixture to cool for 2-3 minutes, stirring occasionally. It should thicken slightly but still remain creamy and pourable. If it becomes too thick, add 1-2 teaspoons of evaporated milk and stir to loosen.
- Working quickly, drop the mixture by heaping tablespoons onto the prepared waxed paper. Space them about 2 inches apart to prevent them from running together as they spread slightly.
- Allow the pralines to cool completely at room temperature until they are firm and set, about 30-45 minutes depending on the temperature and humidity of your kitchen.
Nutrition (per serving)
- Calories: 220 kcal
