Vanilla Pecan Praline Candy

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 are 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.

Ingredients

• 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

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.

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.

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 is still true to their sweet nutty origins.

Seasonal Adaptations

Experiment with adding a sprinkle of ground cinnamon or nutmeg in winter for a spiced flavor Top with a drizzle of dark chocolate in summer for a more decadent twist Swap pecans for almonds in spring for a lighter flavor

I have found that the key to perfect pralines lies in the eight minute boil and never walking away from the stove. Sharing these homemade sweets has become an annual tradition in my family and friends always look forward to that first melt in your mouth bite.

Your Recipe Questions Answered

→ Can I substitute milk or dark chocolate for white chocolate?

Yes, milk or dark chocolate can be used for a richer twist, but the taste and texture will change from the classic creamy base.

→ How should I store vanilla pecan pralines for freshness?

Store them in an airtight container at room temperature with waxed paper between layers; they keep for up to three days.

→ Does humidity affect the setting of pralines?

Yes, high humidity may keep the pralines soft or sticky. For best results, make them on dry days for a firmer texture.

→ Is marshmallow creme essential for making these candies?

Marshmallow creme gives a smooth, soft texture, but omitting it requires altering the chocolate or sugar for proper consistency.

→ How can I loosen the praline mixture if it thickens too quickly?

If the mixture becomes too thick, simply stir in a teaspoon or two of evaporated milk to restore an easy-to-scoop texture.

→ Is a candy thermometer needed for preparation?

No thermometer is necessary. Carefully boiling for eight minutes and stirring constantly ensures proper consistency.