Vanilla Pecan Pralines – A Creamy Southern Delight
Craving a melt-in-your-mouth treat that’s rich, creamy, and packed with toasted pecans? These Vanilla Pecan Pralines are a Southern classic with a smooth texture and irresistible flavor. Whether you’re gifting them, serving them at parties, or just satisfying a sweet tooth, this recipe is a must-try!
Ingredients:
- 2 ½ cups granulated sugar
- 7 oz evaporated milk
- ¼ cup unsalted butter, cubed
- 1 package (11 oz) vanilla or white chocolate chips (Ghirardelli recommended)
- 4 oz marshmallow creme
- 1 teaspoon pure vanilla extract
- 2 cups toasted pecan halves or coarsely chopped
Instructions (Step-by-Step):
1. Toast the Pecans
Place pecans on a baking sheet and toast in a preheated oven at 350°F (180°C) for 8–10 minutes, stirring once halfway. Let them cool.
Toasting the pecans adds a deep, nutty flavor—don’t skip this step!
2. Cook the Sugar Base
In a heavy-bottomed saucepan, combine:
- Sugar
- Evaporated milk
- Butter
Cook over medium heat, stirring constantly until the mixture comes to a boil. Continue cooking for 4–5 minutes until everything is fully dissolved and slightly thickened.
3. Remove from Heat and Mix In Goodness
Turn off the heat. Immediately stir in:
- Vanilla or white chocolate chips
- Marshmallow creme
Keep stirring until smooth and creamy. Add vanilla extract and the toasted pecans, and stir until pecans are evenly coated.
4. Scoop and Cool
Using a spoon or small ice cream scoop, drop mounds of the praline mixture onto a parchment-lined baking sheet. Leave space between them.
Let cool at room temperature for 30–60 minutes, or until set.
Pro Tips:
- Don’t overcook the sugar mixture — it can cause the pralines to be dry or grainy.
- For salted caramel vibes, sprinkle sea salt flakes on top before they set.
- Want softer pralines? Reduce boiling time by 30 seconds.
Storage Instructions:
Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to a month. Great for gifting—just wrap in wax paper or candy bags!
Fun Fact:
Pralines originated in France but were made famous in the Southern U.S., especially in New Orleans, where pecans replaced almonds and cream created a rich, fudge-like texture.
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