Buttery, nutty, and melt-in-your-mouth—these Vanilla Pecan Pralines are a Southern classic, perfect for gifting, snacking, and sweet cravings!
Why You’ll Love This Recipe
- Southern charm: Brings a taste of Southern tradition to your kitchen.
- Quick to make: Just 25 minutes from start to finish.
- No candy thermometer needed: Easy technique with reliable results.
- Perfect texture: Creamy, smooth, and just the right amount of crunch.
- Great for gifting: A beautiful homemade treat for holidays or special occasions.
- Batch-friendly: Makes 24 pralines — ideal for crowds.
- Versatile flavor: White chocolate and vanilla make a delicate, sweet base.
- Nutty goodness: Toasted pecans add flavor and crunch.
- Make-ahead friendly: Stores well for several days.
- Crowd favorite: Always a hit at parties and potlucks.
Ingredients
- 2½ cups granulated sugar
- 7 oz evaporated milk
- ¼ cup unsalted butter, cubed
- 1 package (11 oz) white chocolate chips (preferably Ghirardelli)
- 4 oz marshmallow creme
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Directions
- Prepare workspace:
Lay out two long sheets of waxed paper on cookie sheets or a clean countertop. - Make the base mixture:
In a heavy-bottomed saucepan, combine granulated sugar, evaporated milk, and cubed butter. Cook over medium-low heat, stirring constantly until the mixture comes to a boil. - Boil:
Reduce heat to maintain a gentle boil. Stir constantly for exactly 8 minutes to ensure proper consistency. - Add chocolate and marshmallow:
Remove from heat. Stir in white chocolate chips and marshmallow creme. Mix until smooth and glossy. - Flavor and finish:
Stir in vanilla extract and chopped pecans. Mix well to evenly distribute the nuts. - Cool slightly:
Let the mixture sit for 2–3 minutes, stirring occasionally until slightly thickened but still pourable. If too thick, add 1–2 teaspoons evaporated milk to loosen. - Shape the pralines:
Drop mixture by heaping tablespoons onto waxed paper, spacing each about 2 inches apart. - Set:
Allow pralines to cool at room temperature until firm, about 30–45 minutes.
Servings and Timing
- Servings: 24
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories per serving: Approximately 220 kcal
Variations
- Toasted pecans: Toast the pecans beforehand for extra depth.
- Maple twist: Use maple extract instead of vanilla for a richer flavor.
- Spiced version: Add cinnamon or nutmeg for a warm holiday note.
- Dark chocolate pralines: Substitute white chocolate with dark chocolate chips.
- Nut-free version: Try sunflower seeds or omit nuts entirely.
- Coconut delight: Mix in shredded coconut with the pecans.
- Salted pralines: Sprinkle a little flaky sea salt on top before setting.
- Bourbon boost: Add 1 tablespoon of bourbon with the vanilla for a Southern kick.
- Mini pralines: Use a teaspoon for bite-sized versions.
- Colorful twist: Add festive sprinkles for holidays or events.
Storage/Reheating
Storage:
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, keep in the refrigerator for up to 2 weeks.
Freezing:
Freeze in layers separated by wax paper in an airtight container for up to 2 months. Thaw at room temperature before serving.
Reheating:
Pralines are best enjoyed at room temperature — reheating not recommended as it can alter texture.
FAQs
Do I need a candy thermometer for this recipe?
No, this simplified version relies on timing instead of precise temperatures.
Can I use sweetened condensed milk instead of evaporated?
No, sweetened condensed milk is too thick and sweet and will not set properly.
What if my pralines don’t firm up?
They may need more cooling time. If still soft, refrigerate them for an hour to help them set.
Can I make these without marshmallow creme?
Marshmallow creme helps give the pralines their creamy texture — it’s essential for this recipe.
Are these gluten-free?
Yes, all ingredients are naturally gluten-free, but check packaging for cross-contamination.
Can I use other nuts instead of pecans?
Yes, walnuts or almonds work well, though the flavor will differ slightly.
Can I add food coloring for holidays?
Yes, you can stir in a few drops of food coloring after adding the chocolate and marshmallow.
Can I double the batch?
Yes, but be sure to work quickly when spooning out the pralines, as the mixture sets fast.
How do I keep pralines from sticking together?
Let them cool completely before storing and separate layers with wax paper.
What’s the best way to package these for gifts?
Wrap in wax paper or cellophane and place in a decorative tin or box.
Conclusion
Vanilla Pecan Pralines offer an indulgent blend of creamy, nutty, and sweet flavors with a smooth texture and irresistible crunch. Whether you’re making them for the holidays, a bake sale, or a simple sweet treat at home, these confections deliver classic Southern charm with modern ease. With no candy thermometer needed and just a handful of ingredients, this recipe proves that delicious homemade candy can be both simple and spectacular.
Weeten the Moment with More Nutty & Nostalgic Treats
Enjoyed the rich, buttery crunch of these Vanilla Pecan Pralines? Keep the indulgence going with these classic confections and nutty delights:
- Satisfy your Southern sweet tooth with layers of flavor in the Pecan Pie Lasagna — a creamy, crunchy twist on tradition.
- For a smooth and chewy indulgence, try the Caramel Apple Fudge — a bite-sized blend of fall flavors.
- Love candy bark? You’ll adore the Coconut Chocolate Almond Bark Recipe — loaded with texture and sweet goodness.
- Make any occasion special with Golden Raisin Berry Fruit Cake — nutty, fruity, and festive.
- And for a creamy dessert twist, the Reese’s Peanut Butter Cup Cheesecake delivers rich peanut flavor with a candy-style crunch.
Vanilla Pecan Pralines
- Total Time: 25 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Buttery, nutty, and melt-in-your-mouth—these Vanilla Pecan Pralines are a Southern classic, perfect for gifting, snacking, and sweet cravings!
Ingredients
- 2½ cups granulated sugar
- 7 oz evaporated milk
- ¼ cup unsalted butter, cubed
- 1 package (11 oz) white chocolate chips (preferably Ghirardelli)
- 4 oz marshmallow creme
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Lay out two sheets of waxed paper on cookie sheets or a clean countertop.
- In a heavy-bottomed saucepan, combine granulated sugar, evaporated milk, and butter. Cook over medium-low heat, stirring constantly until it begins to boil.
- Maintain a low boil for exactly 8 minutes, stirring constantly.
- Remove from heat and immediately stir in white chocolate chips and marshmallow creme until smooth.
- Stir in vanilla extract and chopped pecans until evenly distributed.
- Let mixture cool for 2–3 minutes, stirring occasionally. If too thick, add a bit of evaporated milk.
- Quickly drop mixture by heaping tablespoons onto waxed paper, spacing them out.
- Cool completely at room temperature until firm, about 30–45 minutes.
Notes
- Use high-quality white chocolate for the best texture and flavor.
- Timing the boil is crucial—too short and they won’t set; too long and they’ll be too hard.
- Store in an airtight container at room temperature for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 praline
- Calories: 220 kcal
- Sugar: 26 g
- Sodium: 25 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg