Vanilla Pecan Pralines

This creamy vanilla pecan candy is the kind of treat I make every December without fail. Sweet white chocolate and toasted pecans come together in a smooth glossy mix that firms into bite sized delights. They’re rich decadent and absolutely melt in your mouth. Whether gifted or served at a gathering they never last long in my kitchen.

I first made these for a cookie exchange and ended up giving out the handwritten instructions because everyone wanted to make their own batch at home.

• Granulated sugar: gives the pralines their signature sweetness and structure use pure cane sugar for best flavor
• Evaporated milk: provides creaminess and helps dissolve sugar go for full fat for richer texture
• Butter: adds depth and smoothness choose unsalted to better control the flavor balance
• White chocolate chips: create a silky base with sweet vanilla notes high quality chips like Ghirardelli melt evenly
• Marshmallow creme: enhances the creamy texture and gives the pralines a soft bite avoid generic brands for consistency
• Vanilla extract: brings warm notes that round out the sweetness pure vanilla makes a noticeable difference
• Chopped pecans: offer crunch and a deep roasted flavor lightly toast for extra nuttiness

Step-by-Step Instructions

Prepare the Cooling Area

Lay two long sheets of waxed paper on clean cookie sheets or a dry countertop. This setup is where the hot mixture will be spooned to cool and set. Having it ready ensures the process stays quick once the mixture is done.

Combine and Heat the Base

In a heavy bottomed saucepan add the granulated sugar evaporated milk and cubed butter. Heat over medium low and stir constantly with a wooden spoon. Keep the mixture moving to prevent any scorching as it thickens.

Boil to the Right Consistency

When the mixture begins to boil lower the heat to maintain a soft rolling boil. Continue stirring for exactly eight minutes. This precise timing helps the pralines firm properly once cooled.

Incorporate the Chocolate and Creme

Remove the pan from the heat and immediately stir in the white chocolate chips and marshmallow creme. Work quickly and stir until the chips fully melt and the mixture becomes smooth glossy and evenly blended.

Add Vanilla and Pecans

Pour in the vanilla extract and stir in the chopped pecans. Mix thoroughly so the nuts are evenly distributed and fully coated in the creamy base.

Cool Slightly Before Scooping

Let the mixture cool for about two to three minutes while stirring gently. It should become slightly thicker but remain smooth and easy to scoop. If it firms up too quickly add a small splash of evaporated milk to loosen.

Drop and Set the Pralines

Using heaping tablespoons drop the mixture onto the prepared waxed paper leaving space between each to allow slight spreading. Let them cool at room temperature until fully set which takes around thirty to forty five minutes depending on humidity.

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One of my favorite parts of making these is watching the mixture turn smooth and shiny just before the pecans go in. It smells like a candy shop and always reminds me of my grandmother who loved anything with toasted nuts.

Storage Tips

Once cooled place pralines in an airtight container with layers separated by waxed paper. They store well at room temperature for up to three days. For longer storage freeze them in a sealed container and thaw at room temperature before serving.

Ingredient Substitutions

If white chocolate is unavailable try a mix of sweetened condensed milk and real vanilla chips to approximate the same smooth finish. Walnuts can be used in place of pecans though the flavor will differ slightly. Avoid skipping the marshmallow creme as it helps the pralines set properly.

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Serving Suggestions

Arrange these on a dessert platter with spiced nuts or shortbread cookies. They also make beautiful edible gifts when packed in small tins lined with wax paper and tied with ribbon. Serve with tea or coffee for a classic pairing.

Cultural Context

These pralines are rooted in Southern American candy traditions especially popular in Louisiana and Georgia. While traditional versions use brown sugar and cream this white chocolate twist gives them a modern richness that’s still true to their sweet nutty origins.

Frequently Asked Questions

→ Can I use dark or milk chocolate instead of white chocolate?

White chocolate gives these pralines their signature creamy base, but you can experiment with milk or dark chocolate for a richer twist. Just note that the flavor and texture will vary.

→ What’s the best way to store these pralines?

Store them in an airtight container at room temperature, separated by waxed paper. They’ll keep for up to three days without refrigeration.

→ Why does humidity affect pralines?

High humidity can interfere with candy setting properly, making the pralines sticky or too soft. Dry days are ideal for best texture.

→ Can I make these without marshmallow creme?

Marshmallow creme helps smooth out the texture. If omitting, you may need to adjust the chocolate or sugar levels to maintain consistency.

→ How do I prevent the mixture from becoming too thick before scooping?

If it thickens too much while cooling, stir in 1–2 teaspoons of evaporated milk to loosen the mixture for easier scooping.

→ Do I need a candy thermometer for this?

No thermometer is needed—just follow the 8-minute steady boil step closely while stirring constantly for proper consistency.