Vanilla Pecan Pralines are a melt-in-your-mouth confection that combines creamy vanilla, crunchy pecans, and a rich caramel-like base. These irresistible treats are perfect for gifting, sharing at parties, or indulging in whenever you need a little sweetness in your day. With a handful of pantry staples and a bit of stirring magic, you can create a batch of pralines that will have everyone reaching for seconds!
Why You’ll Love This Recipe
- Southern Classic: A beloved candy that’s a hallmark of Southern hospitality.
- Rich and Buttery: The combination of butter, vanilla, and pecans makes each bite luxurious.
- Perfect for Gifting: These pralines make a thoughtful homemade gift for any occasion.
- No Special Equipment Needed: All you need is a saucepan and a spoon!
Ingredients
- 2 1/2 cups granulated sugar
- 7 oz evaporated milk
- 1/4 cup butter, cubed
- 1 package (11 oz) vanilla or white chocolate chips (recommended: Ghirardelli)
- 4 oz marshmallow creme
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Step-by-Step Instructions
Step 1: Prepare Your Workspace
- Lay out two long sheets of waxed paper on cookie sheets or your countertop. This will be the landing zone for your pralines.
Step 2: Cook the Base
- In a heavy-bottomed saucepan, combine the granulated sugar, evaporated milk, and cubed butter.
- Heat over medium-low heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat slightly to maintain a gentle boil and continue cooking for 8 minutes, stirring frequently to prevent scorching.
Step 3: Add Vanilla Chips and Marshmallow Creme
- Remove the saucepan from heat and immediately stir in the vanilla chips and marshmallow creme.
- Continue stirring until the chips are completely melted and the mixture is smooth and creamy.
Step 4: Add Flavor and Pecans
- Mix in the vanilla extract and chopped pecans. Stir well to coat the pecans evenly in the mixture.
Step 5: Thicken the Mixture
- Let the praline mixture sit for 2–3 minutes to thicken slightly while remaining creamy.
- If it thickens too much, stir in a teaspoon or two of evaporated milk to restore the desired consistency.
Step 6: Form the Pralines
- Using a tablespoon, drop spoonfuls of the praline mixture onto the prepared waxed paper.
- Allow the pralines to cool and set completely before removing them from the waxed paper.
Step 7: Store Properly
- Once fully set, layer the pralines in an airtight container with sheets of waxed paper between each layer to prevent sticking.
Kitchen Equipment Needed
- Heavy-bottomed saucepan
- Wooden spoon or heat-resistant spatula
- Waxed paper
- Cookie sheets (optional)
Serving and Storage Tips
- Serving: Serve Vanilla Pecan Pralines as a dessert, snack, or sweet gift. They pair wonderfully with coffee or tea.
- Storage: Store in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks. Bring to room temperature before serving.
Variations
- Chocolate Pecan Pralines: Swap out the vanilla chips for milk or dark chocolate chips.
- Coconut Twist: Add 1/2 cup of shredded coconut for a tropical flavor.
- Nut Mix: Use a combination of pecans, walnuts, and almonds for added texture and flavor.
- Salted Caramel Pralines: Sprinkle a pinch of sea salt over the pralines while they are still warm for a sweet-salty finish.
Helpful Notes and Tips
- Use Fresh Pecans: For the best flavor, use fresh, high-quality pecans. Toast them lightly before adding for extra nuttiness.
- Prevent Crystallization: Stir constantly and use a heavy-bottomed saucepan to ensure even heat distribution.
- Timing is Key: Work quickly to form the pralines after adding the pecans, as the mixture can thicken rapidly.
Tips from Well-Known Chefs
- Ina Garten: Add a touch of almond extract alongside the vanilla for a subtle flavor boost.
- Alton Brown: Always use a candy thermometer if you’re unsure about consistency. The mixture should reach the soft-ball stage (about 235°F/113°C).
- Paula Deen: Grease your spoon lightly with butter to prevent sticking when dropping pralines onto waxed paper.
Frequently Asked Questions
1. Can I use sweetened condensed milk instead of evaporated milk?
No, evaporated milk is necessary for the right consistency. Sweetened condensed milk will make the pralines too thick and overly sweet.
2. Why did my pralines turn out grainy?
Graininess occurs if the sugar isn’t fully dissolved. Stir constantly and avoid overcooking the mixture.
3. Can I make these without marshmallow creme?
Marshmallow creme helps with the creamy texture, but you can substitute it with 1 cup of mini marshmallows if needed.
4. Can I freeze pralines?
Yes! Wrap each praline individually in plastic wrap, then store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
5. What if my praline mixture sets too quickly?
Reheat the mixture gently on low heat while stirring to loosen it, then continue forming the pralines.
Vanilla Pecan Pralines are a timeless treat that brings a taste of Southern charm to any occasion. Their creamy texture, nutty crunch, and sweet vanilla flavor make them simply irresistible. Try this recipe and create a batch of confections that will wow your friends and family!
