Indulgent Vanilla Pecan Pralines Candy (Print version)
Creamy vanilla pecan pralines made with toasted pecans, vanilla chips, and marshmallow creme for a rich candy-shop texture.
# Ingredients:
For the pralines
01 -
2 cups (220 g) pecan halves or pieces
02 -
2 1/2 cups (500 g) granulated sugar
03 -
2/3 cup (160 ml) evaporated milk
04 -
4 tablespoons (57 g) unsalted butter, cubed
05 -
1/4 teaspoon fine salt
06 -
11 oz (310 g) vanilla baking chips or white chocolate chips
07 -
4 oz (115 g) marshmallow creme
08 -
1 teaspoon pure vanilla extract
09 -
Flaky salt, optional, for finishing
# Instructions:
01 -
Line two baking sheets with parchment or waxed paper. Set out a tablespoon scoop or two spoons before you start cooking.
02 -
Toast the pecans in a dry skillet over medium heat for 4-5 minutes, stirring often, until fragrant. Cool slightly, then chop if using halves.
03 -
Combine sugar, evaporated milk, butter, and salt in a heavy saucepan. Cook over medium heat, stirring constantly, until the mixture reaches a full steady boil.
04 -
Keep the mixture at a steady boil for 7-8 minutes, stirring the bottom and corners of the pot. If using a thermometer, aim for about 235-238 F.
05 -
Remove the pan from heat. Add the vanilla chips and marshmallow creme, then stir until melted, smooth, and glossy.
06 -
Stir in the vanilla extract and toasted pecans until the nuts are evenly coated. Let the mixture stand for 1-2 minutes so it thickens slightly.
07 -
Drop heaping tablespoons onto the lined sheets, spacing them about 2 inches apart. Sprinkle with flaky salt if using. Cool at room temperature for 30-45 minutes, until firm enough to lift.
# Good to know:
01 -
Best made on a dry day because humidity can slow the set.
02 -
Have all ingredients measured before cooking. The candy thickens quickly once it leaves the heat.
03 -
Store with parchment between layers to prevent sticking.