Sweet Vanilla Pecan Pralines (Print Version)
Buttery pecans and vanilla chocolate combine for delicate, melt-in-your-mouth southern-style pralines.
# Ingredients:
→ Main Ingredients
01 -
2 1/2 cups granulated sugar
02 -
7 ounces evaporated milk
03 -
1/4 cup unsalted butter, cubed
04 -
11 ounces vanilla-flavored chocolate chips
05 -
1 teaspoon pure vanilla extract
06 -
2 cups pecans, chopped
07 -
4 ounces marshmallow creme
# Steps:
01 -
Measure all ingredients. Line two baking sheets with parchment paper or silicone mats. Optionally, toast pecans in a dry skillet over medium heat for 5-7 minutes or in a 350°F oven for 7-10 minutes, then allow to cool.
02 -
In a large, heavy-bottomed pot, combine granulated sugar, evaporated milk, and cubed butter. Set over medium heat, stirring constantly until butter is melted and sugar is completely dissolved. Bring to a gentle boil and continue stirring for 5-7 minutes.
03 -
Remove the pot from heat. Immediately stir in vanilla chocolate chips and marshmallow creme until fully melted and smooth. Add vanilla extract and chopped pecans, stirring until evenly incorporated.
04 -
Using a large spoon or small ladle, drop dollops of the warm praline mixture onto the prepared baking sheets. Each portion should be approximately 2 to 3 inches in diameter. Allow pralines to cool and firm at room temperature for 30 to 60 minutes.
05 -
When pralines are completely set, lift them from the parchment paper. Store in an airtight container at room temperature, layering with parchment paper if stacking, and consume within 1 to 2 weeks. Do not refrigerate to prevent stickiness.
# Notes:
01 -
Toasting pecans in advance enhances their flavor and aroma, adding depth to each bite.
02 -
Work quickly when scooping the praline mixture, as it will begin to firm as it cools.