Introduction

Vanilla Pecan Pralines are a rich, creamy treat that perfectly balances sweet vanilla with crunchy pecans. These classic Southern confections are easy to make at home and delightfully indulgent.

The image shows close-up mini round desserts with three layers: the bottom layer is a crumbly light beige crust, the middle layer is smooth and creamy caramel colored filling, and the top layer is a shiny, pale caramel glaze with whole and chopped pecans embedded in it. The pecans are rich brown with some lighter beige spots. The treats are placed closely together on a surface with a white marbled texture, highlighting the glossy and nutty details clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 cups granulated sugar
7 oz evaporated milk
0.25 cup butter (cubed)
11 oz vanilla chocolate chips
1 teaspoon vanilla extract
2 cups chopped pecans
4 oz marshmallow creme

Instructions

Step 1: In a heavy-bottomed saucepan, combine the granulated sugar, evaporated milk, and cubed butter. Cook over medium heat, stirring constantly until the sugar dissolves.
Step 2: Allow the mixture to boil without stirring until it reaches 245°F (118°C) on a candy thermometer.
Step 3: Remove from heat and stir in the vanilla chocolate chips until melted and smooth.
Step 4: Mix in the marshmallow creme and vanilla extract until fully combined.
Step 5: Fold in the chopped pecans evenly.
Step 6: Drop rounded tablespoons of the mixture onto a parchment-lined baking sheet and let cool completely before serving.

Tips & Variations

Use a heavy-bottomed pan to prevent scorching and ensure even cooking.
For a flavor twist, try substituting half of the pecans with walnuts or almonds.
If you don’t have marshmallow creme, whipped egg whites can be used as a substitute to add fluffiness.
Be sure to use a reliable candy thermometer for accurate temperature to get the perfect texture.

Storage

Store pralines in an airtight container at room temperature for up to two weeks. Keep them away from heat or moisture to maintain their texture. If desired, gently warm before serving to soften slightly.

How to Serve

This image shows a close-up of small round candies with three visible layers. The bottom layer is light brown and sandy in texture, forming the base. Above that is a thick, smooth, glossy caramel-colored layer that covers the whole top and sides of the candy. The top layer has pieces of brown pecan nuts embedded inside the caramel layer, with their curved shapes and textures clearly visible. The candies are arranged closely together on a shiny surface with gold and black ornate details. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pralines without a candy thermometer?

While a candy thermometer ensures accuracy, you can test the mixture by dropping a small spoonful into cold water. If it forms a soft ball that holds its shape but is slightly tacky, it’s ready.

Can I use regular chocolate instead of vanilla chocolate chips?

Yes, regular chocolate chips can be used, but the vanilla flavor adds a unique sweetness that complements the pecans well. You might consider adding a bit more vanilla extract if using plain chocolate.

Vanilla Pecan Pralines Recipe

Print Recipe

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4.9 from 483 reviews

Indulge in the rich, buttery sweetness of homemade Vanilla Pecan Pralines. These delightful candies combine creamy vanilla chocolate, toasted pecans, and a touch of marshmallow creme for a smooth, melt-in-your-mouth texture. Perfect for gifting or as a decadent treat any time of year.

Author: Lila
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Approximately 24 pralines 1x
Category: Candy
Method: Stovetop
Cuisine: Southern American

Ingredients

Scale

Praline Base

2.5 cups granulated sugar
7 oz evaporated milk
0.25 cup butter, cubed

Flavor & Texture Additions

11 oz vanilla chocolate chips
1 teaspoon vanilla extract
2 cups chopped pecans
4 oz marshmallow creme

Instructions

Combine Ingredients: In a heavy-bottomed saucepan, add granulated sugar, evaporated milk, and cubed butter. Stir constantly over medium heat to begin dissolving the sugar evenly.
Cook to Soft Ball Stage: Allow the mixture to come to a boil without stirring. Use a candy thermometer and cook until it reaches 245°F (118°C), the soft ball stage, which ensures the proper texture for your pralines.
Add Chocolate Chips: Remove the pan from heat and immediately stir in the vanilla chocolate chips until they are fully melted and the mixture is smooth and creamy.
Incorporate Marshmallow and Vanilla: Mix in the marshmallow creme and vanilla extract thoroughly to add smoothness and enhance the flavor complexity of the pralines.
Add Pecans: Fold the chopped pecans evenly into the candy mixture to distribute the nutty crunch in every bite.
Form Pralines: Using a spoon, drop rounded tablespoons of the mixture onto a parchment-lined baking sheet. Let them cool completely and harden at room temperature before serving.

Notes

Use a heavy-bottomed saucepan to prevent the mixture from burning.
Do not stir the mixture during boiling to avoid crystallization; only stir before boiling and when adding ingredients after heat.
The candy thermometer is essential to achieve the perfect chewy texture.
For best results, let the pralines cool for at least 1 hour to set completely.
Store pralines in an airtight container at room temperature for up to two weeks.

Keywords: vanilla pralines, pecan pralines, homemade candy, southern candy recipe, vanilla chocolate pralines, pecan candy