Creamy Vanilla Pecan Pralines Recipe (Southern Style)
Rich, melt-in-your-mouth pralines with the perfect blend of vanilla, white chocolate, and buttery pecans—this Southern classic is a showstopper!
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 30–45 minutes
Yield: About 40 pralines
Ingredients:
- 2 1/2 cups granulated sugar
- 7 oz evaporated milk (about 3/4 cup)
- 1/4 cup unsalted butter, cubed
- 1 package (11 oz) vanilla or white chocolate chips (Ghirardelli preferred for creaminess)
- 4 oz marshmallow crème
- 1 teaspoon pure vanilla extract
- 2 cups chopped pecans, toasted if desired
Instructions:
Step 1: Prep Your Workspace
Before you start, line a baking sheet with parchment paper or a silicone mat. This will be where you spoon your pralines to cool.
Also, have all ingredients measured and ready. Once the sugar mixture starts boiling, things move fast!
Step 2: Cook the Base
In a heavy-bottomed saucepan, combine the granulated sugar, evaporated milk, and cubed butter. Stir constantly over medium heat until the butter melts and the sugar dissolves completely.
Bring the mixture to a gentle boil, then continue to boil, stirring frequently, for 4 to 5 minutes. You’re aiming for the mixture to reach the soft-ball stage (about 235°F / 113°C) on a candy thermometer.
Step 3: Add the Flavor and Texture
Remove the pan from heat and immediately stir in:
- White chocolate chips
- Marshmallow crème
- Vanilla extract
Stir vigorously until everything is melted and smooth.
Step 4: Fold in the Pecans
Add in the chopped pecans and quickly mix to coat them evenly. The mixture will start to thicken as it cools—so work fast!
Step 5: Drop the Pralines
Using a spoon or cookie scoop, quickly drop small mounds of the mixture onto your prepared baking sheet.
Let the pralines cool at room temperature for 30–45 minutes, or until they’re firm and set.
Storage Tips:
- Store in an airtight container at room temperature for up to 1 week.
- For longer freshness, refrigerate for up to 2 weeks—bring to room temp before serving.
Pro Tips:
- Toasting your pecans enhances the nutty flavor. Toast at 350°F (175°C) for 5–7 minutes before adding.
- Use real vanilla extract for the best flavor—avoid imitation!
- If the mixture becomes too stiff while spooning, reheat gently for a few seconds to loosen it.
Optional Variations:
- Maple-Vanilla Twist: Replace half the sugar with brown sugar and add 1 tsp maple extract.
- Salted Caramel Version: Sprinkle sea salt over the pralines before they set.
- Nut Mix: Try mixing in walnuts or almonds with the pecans for a crunchier texture.
FAQ
Can I make these without a candy thermometer?
Yes! Use the soft-ball method: Drop a small spoonful of the boiling sugar mixture into cold water. If it forms a soft, flexible ball, it’s ready.
Why are my pralines grainy?
That usually happens if the sugar crystallizes. Make sure to stir consistently and avoid overcooking.