Creamy Southern Pecan Pralines

This creamy vanilla pecan praline recipe has been a cornerstone of my Southern dessert collection for years. The perfect balance of sweet vanilla creaminess and toasty pecans creates an irresistible candy that disappears almost as quickly as you can make it. My grandmother taught me this recipe, adding her special twist of white chocolate that elevates it beyond traditional pralines.

I first made these pralines for a holiday cookie exchange where everyone else brought cookies. My pralines were the unexpected star of the show and now I get requests to bring them to every family gathering.

Ingredients

• Granulated sugar creates the base sweetness and proper crystallization for the perfect texture
• Evaporated milk provides richness without thinning the mixture look for full fat version
• Butter adds a silky mouthfeel and helps create that signature praline texture use unsalted for best results
• White chocolate chips give a creamy vanilla flavor that complements the pecans Ghirardelli brand truly makes a difference
• Marshmallow creme acts as a stabilizer and prevents the sugar from crystallizing too quickly
• Vanilla extract enhances the overall flavor profile use pure rather than imitation
• Pecans bring essential nutty flavor and crunch toast them lightly beforehand for enhanced flavor

Step-by-Step Instructions

Prepare Your Workspace

Lay out waxed paper on cookie sheets or countertop surfaces. This preparation is crucial as once the mixture reaches the right consistency, you will need to work quickly before it sets. Make sure you have at least two feet of space lined with waxed paper.

Create The Sugar Base

In a heavy bottomed saucepan, combine granulated sugar, evaporated milk, and cubed butter over medium low heat. Use gentle, constant stirring motions to ensure the sugar dissolves completely before the mixture comes to a boil. This is the foundation of your praline and requires patience to prevent scorching or crystallization.

Perfect The Boil

Once the mixture reaches a rolling boil, reduce heat immediately to maintain a low, steady simmer. Continue stirring constantly for exactly 8 minutes. Watch the clock carefully as this precise timing determines whether your pralines will be too soft or too hard when cooled. The mixture should thicken slightly and take on a caramel color.

Add Creamy Elements

Remove from heat and immediately add white chocolate chips and marshmallow creme. The residual heat will melt these ingredients. Stir vigorously until completely smooth and no streaks remain. This creates the signature creamy texture that makes these pralines special compared to traditional versions.

Incorporate Flavor Enhancers

Stir in vanilla extract and chopped pecans with deliberate, thorough motions. Each pecan should be completely enrobed in the creamy mixture. The vanilla will release a wonderful aroma that signals your pralines are coming together perfectly.

Check Consistency

Allow mixture to cool for 2 to 3 minutes while stirring occasionally. The mixture should thicken but remain pourable. If it becomes too thick too quickly, add a tiny amount of evaporated milk to loosen. The perfect consistency resembles thick pancake batter that slowly drips from a spoon.

Form The Pralines

Working with purpose, drop heaping tablespoons of mixture onto prepared waxed paper. Space them about two inches apart to allow for spreading. Try to make them uniform in size for even cooling and a professional appearance. Work methodically but quickly before the mixture sets.

Allow Proper Setting

Let pralines cool completely at room temperature for 30 to 45 minutes. Resist the urge to refrigerate as this can affect the texture. When fully set, they should be firm to the touch but yield slightly when bitten into, revealing a creamy interior surrounded by crunchy pecans.

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The marshmallow creme in this recipe is my secret weapon. Most traditional praline recipes rely solely on sugar crystallization, which can be temperamental and lead to grainy results. My grandmother added this ingredient after a particularly humid summer ruined three batches in a row. The stabilizing properties create a foolproof version that maintains that perfect creamy texture every time.

Storage Solutions

These pralines maintain their best texture when stored at room temperature in an airtight container with waxed paper between layers. They will stay fresh for up to one week, though they rarely last that long in my house. Avoid refrigerating as the condensation when returned to room temperature can make them soggy. If you must make them far in advance, they can be frozen for up to two months when wrapped individually in waxed paper and stored in a freezer safe container. Allow them to thaw completely at room temperature before serving.

Troubleshooting Common Issues

If your pralines remain sticky after cooling, they likely needed another minute or two of boiling time. Humidity can also affect setting, so on particularly humid days, consider boiling the mixture for an additional 30 seconds. If pralines turn out too hard or crumbly, the mixture was likely cooked too long or at too high a temperature. Remember that medium low heat and constant stirring are essential for success. For pralines that spread too much, allow the mixture to cool slightly longer before dropping onto the waxed paper.

Flavor Variations

While this classic vanilla pecan version holds a special place in Southern traditions, several delightful variations can create new flavor profiles. Add 1/4 teaspoon of cinnamon or pumpkin pie spice for a warm, seasonal variation perfect for fall gatherings. Replace the vanilla extract with bourbon for a sophisticated adult version that pairs beautifully with after dinner coffee. For chocolate lovers, substitute semisweet chocolate chips for half of the white chocolate chips. You can also experiment with different nuts like walnuts, hazelnuts, or a mixture for unique texture and flavor combinations.

Cultural Significance

Pralines hold deep roots in New Orleans culinary history, dating back to French settlers who adapted traditional recipes using local ingredients like pecans. Originally created by Chef Clement Lassagne, named after Marshal du Plessis-Praslin, a French diplomat, these sweet treats were initially made with almonds. When French settlers brought the recipe to Louisiana, pecans were substituted as they were abundant in the region. My family recipe represents the evolution of this candy, incorporating modern ingredients like white chocolate and marshmallow creme while honoring the traditional technique. Serving these at holidays connects us to generations of Southern candy makers who perfected this beloved treat.

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Recipe FAQs

→ Why did my pralines turn out grainy?

Graininess usually occurs when sugar crystals form during cooking. To prevent this, avoid stirring once the mixture comes to a boil, use a candy thermometer for precise temperature control, and make sure all sugar crystals are dissolved before the mixture boils.

→ Can I use different nuts in this praline?

Yes! While pecans are traditional for Southern pralines, you can substitute walnuts, almonds, or even macadamia nuts. Each will provide a different flavor profile but maintain the delightful contrast of crunchy nuts in creamy sweetness.

→ How long do homemade pralines stay fresh?

When stored in an airtight container at room temperature, these pralines will stay fresh for up to 2 weeks. For longer storage, separate layers with waxed paper to prevent sticking. You can also refrigerate them for up to 4 weeks.

→ What's the best way to package pralines as gifts?

Layer pralines between pieces of waxed paper in decorative tins or boxes. For a special touch, wrap individual pralines in small cellophane bags tied with ribbon. Keep them in a cool, dry place until gifting to maintain their texture.

→ Why is humidity mentioned in the recipe notes?

High humidity can prevent pralines from setting properly, as the sugar absorbs moisture from the air. On humid days, you may need to cook the mixture slightly longer or at a slightly higher temperature to ensure they set correctly.

→ Can I make these pralines without white chocolate?

Yes, traditional pralines don't contain white chocolate. You can omit it and the marshmallow creme, substituting with 1 cup brown sugar and increasing the butter to ½ cup for a more classic version, though the texture will be different.