Description
These Vanilla Pecan Pralines are a creamy, sweet treat that combines the richness of vanilla, the smoothness of white chocolate, and the crunch of toasted pecans. Perfect for holiday gifting or a sweet snack!
Ingredients
Scale
- 2 1/2 cups granulated sugar 🍚
- 7 oz evaporated milk 🥛
- 1/4 cup butter, cubed 🧈
- 1 package (11 oz) vanilla or white chocolate chips (Ghirardelli recommended) 🍫
- 4 oz marshmallow creme 🍥
- 1 teaspoon vanilla extract 🌼
- 2 cups chopped pecans 🥜
Instructions
- Prepare the Wax Paper: Place two long sheets of waxed paper on cookie sheets or your countertop to drop the pralines onto once they’re ready.
- Cook the Sugar Mixture: Add sugar, milk, and butter to a heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly. Bring to a boil, then reduce to a low boil and continue boiling while stirring for 8 minutes.
- Melt the Chips and Combine: Stir in the vanilla chips and marshmallow creme until the chips are fully melted. Remove from heat and mix in the vanilla extract and pecans, ensuring everything is evenly combined.
- Cool the Mixture: Let the mixture cool for 2–3 minutes until thick but still creamy. If it feels too firm, add a couple of teaspoons of evaporated milk and stir well.
- Form the Pralines: Drop the mixture by tablespoons onto the prepared waxed paper. Let the pralines cool until set.
- Store: Store the pralines in an airtight container, layering the candy between sheets of waxed paper.
Notes
- Storage: Keep pralines in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate them.
- Consistency Tip: If the praline mixture gets too firm before you can shape it, add a bit more evaporated milk to return it to the right consistency.
Nutrition
- Serving Size: 1 praline
- Calories: 160kcal
- Sugar: 22g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg