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These creamy vanilla pecan pralines bring a taste of Southern charm to your dessert table with their perfect balance of sweetness and nutty crunch. They make beautiful homemade gifts during the holidays or a special treat any time you're craving something indulgent.
I discovered this recipe during a family reunion in New Orleans and have been perfecting it ever since. My grandmother used to make similar pralines, but this vanilla variation has become my signature contribution to every holiday gathering.
Ingredients
- Granulated sugar: provides the sweet base and helps create that distinctive praline texture
- Evaporated milk: creates richness without thinning the mixture too much
- Butter: adds a velvety mouthfeel and helps prevent crystallization
- Vanilla or white chocolate chips: from Ghirardelli offer superior meltability and flavor
- Marshmallow creme: creates that perfect chewy texture while helping stabilize the mixture
- Vanilla extract: enhances the flavor profile look for pure extract not imitation
- Chopped pecans: are the star use fresh ones for best flavor and toast them lightly beforehand for extra nuttiness
Step-by-Step Instructions
- Prepare Your Workspace:
- Line two cookie sheets with waxed paper or prepare a clean countertop with waxed paper. This ensures easy cleanup and prevents the pralines from sticking as they set.
- Create The Sugar Base:
- In a heavy-bottomed saucepan combine sugar evaporated milk and cubed butter. Cook over medium-low heat while stirring constantly to prevent scorching. The mixture needs to reach a gentle boil then reduce to a low simmer continuing for exactly 8 minutes. This precise timing develops the proper consistency.
- Add The Creaminess:
- Remove from heat and immediately add the vanilla chips and marshmallow creme. Stir vigorously until completely melted and smooth. The mixture will begin to thicken slightly but remain glossy. If any lumps appear keep stirring until they dissolve completely.
- Incorporate Flavor And Texture:
- Stir in the vanilla extract and chopped pecans making sure everything is evenly distributed. The mixture will continue to thicken as it cools so work fairly quickly at this stage. The pecans should be completely coated in the sweet mixture.
- Form The Pralines:
- Allow the mixture to cool for 2 to 3 minutes until it reaches the perfect dropping consistency. It should be thick but still creamy enough to spread slightly when dropped. If it becomes too firm add a couple teaspoons of evaporated milk and stir to loosen.
- Drop And Set:
- Using a tablespoon drop portions onto the prepared waxed paper. Allow them to cool completely at room temperature until fully set about 30 to 45 minutes depending on humidity. Resist the urge to refrigerate as this can affect the texture.
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These pralines remind me of Sunday afternoons at my grandmother's house. She would always let me stir the pot which felt like such a privilege. The vanilla chips are my special addition to her traditional recipe giving these pralines a unique flavor that always gets compliments.
Weather Matters
Humidity significantly affects candy making. On particularly humid days your pralines might take longer to set or could remain slightly softer than ideal. If possible make these treats on dry days with low humidity for the best texture and appearance. The sugar in the recipe naturally attracts moisture from the air which can prevent proper crystallization.
Troubleshooting Tips
If your pralines turn out grainy you likely overcooked the sugar mixture or stirred too vigorously while cooling. For creamy results maintain a gentle simmer not a rolling boil during the cooking process. Additionally let the mixture cool just slightly before dropping allowing the proper crystal structure to form without becoming too firm to work with.
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Flavor Variations
The basic praline recipe serves as a wonderful canvas for creativity. Try adding a tablespoon of bourbon or rum for sophisticated flavor. Experiment with different nuts like walnuts or macadamias for unique texture variations. You can even incorporate spices such as cinnamon or cardamom for warmth or orange zest for brightness. Each variation maintains the essential praline character while offering something new.
Frequently Asked Questions
- → What makes these pralines creamy?
The combination of marshmallow creme, evaporated milk, and butter ensures a smooth and creamy praline texture.
- → Can I use a different type of nut instead of pecans?
Yes, walnuts or almonds can be substituted for pecans, but pecans are traditional and provide a classic flavor.
- → What type of chocolate chips should I use?
Vanilla or white chocolate chips are recommended for their smooth flavor that complements the pecans.
- → How should I store the pralines?
Store the pralines in an airtight container, layering them with wax paper to prevent sticking.
- → Can I make these pralines ahead of time?
Yes, pralines can be made a few days in advance and stored properly. They keep well in an airtight container.