There’s something about vanilla pecan pralines that feels like a memory. The kind that sneaks up on you from a church bake sale table or an old holiday tin with someone’s name scribbled in marker on the lid.
These are soft and creamy with just enough pecan crunch to keep you honest. The kind of candy that melts before you realize you’re already on your second one. I made them once as a little something sweet and now they’ve found their way into every season. Even July. No judgment. Vanilla knows no calendar.
How to make your vanilla pecan pralines
Let’s make a batch of vanilla pecan pralines that melt like a memory and crunch like a secret.
Print
Vanilla pecan pralines
- Total Time: 20 minutes
- Yield: 5 dozen 1x
Description
Soft and creamy vanilla pecan pralines with a smooth candy-shop finish and crunchy pecan pieces. Perfect for gifting, sharing, or sneaking from the tin one by one.
Ingredients
- 2 ½ cups granulated sugar
- 7 oz evaporated milk
- ¼ cup butter, cubed
- 1 package (11 oz) vanilla or white chocolate chips
- 4 oz marshmallow creme
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Lay out waxed paper on cookie sheets or countertop.
- In a heavy saucepan, add sugar, evaporated milk, and butter. Stir constantly over medium-low heat until mixture comes to a boil.
- Lower heat slightly and boil gently for 8 minutes, stirring the whole time.
- Add vanilla chips and marshmallow creme. Stir until completely melted and smooth.
- Remove from heat. Stir in vanilla extract and chopped pecans until evenly coated.
- Let mixture cool for 2 to 3 minutes until thick but still creamy. If needed, stir in 1 to 2 teaspoons of evaporated milk to loosen.
- Drop mixture by tablespoon onto waxed paper and let cool until set.
- Store in an airtight container with waxed paper between layers.
Notes
Pro oh là là tip: If your mixture sets too fast while dropping onto the waxed paper, warm it slightly over low heat and keep stirring gently. It will soften just enough to scoop again without losing the glossy texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cozy desserts
- Method: No Bake
- Cuisine: Southern American
Nutrition
- Serving Size: 1 praline
- Calories: 90
- Fat: 5g
- Carbohydrates: 10g
- Protein: 1g
Pro oh là là tips for making the best pecan pralines
If you want your pralines to really sing, toast the pecans first. Just a few minutes in a dry skillet wakes them up and gives you that rich, nutty aroma that makes the whole kitchen smell like someone knew what they were doing. It’s a small step, but it adds a deep, roasty flavor that keeps your sweet from falling flat.
I love pairing these with something warm to balance the candy shop vibes. A mug of vanilla chai hits just right; the spice cuts through the sweetness, and the vanilla echoes what’s already happening in the praline without stealing the show. If you’re feeling extra, stack them next to a batch of cranberry pepper jelly on a dessert board and pretend you’re hosting a Southern tea hour where the dress code is comfort.
For storage, layer the pralines between waxed paper in an airtight tin and leave them at room temp for up to a week. If you’re gifting or freezing, wrap them up tight so they keep that glossy finish. And maybe label them “hands off” if you’ve got snacky housemates. Just saying.
You can:
- Add a splash of maple extract instead of vanilla for a deeper, woodsy sweetness.
- Stir in a pinch of sea salt right after mixing for a sweet-salty finish that cuts the richness.
- Try walnuts or almonds if pecans are out of reach. They’ll still offer that buttery crunch.
Vanilla pecan pralines FAQs
Can I make vanilla pecan pralines without marshmallow creme?
Marshmallow creme helps create that smooth, non-grainy texture. If you’re out, you can sub in corn syrup and softened marshmallows, just keep stirring so it melts evenly.
Why did my pralines turn out grainy?
Graininess means your sugar crystallized. Don’t scrape down the pot sides while boiling, and keep your spoon moving like you’re stirring secrets.
How do I know when the mixture is ready to scoop?
Once the mixture is off the heat and the pecans are in, give it 2–3 minutes. It should still be pourable but hold shape when dropped. Too soon = puddles. Too late = candy cement.
Can I freeze vanilla pecan pralines?
Yes, and they hold up beautifully. Freeze in layers with waxed paper and let them thaw at room temp for that creamy bite to return.
Can I toast the pecans first?
Please do. A quick pan-toast or 350°F bake makes them buttery and fragrant. Just let them cool before tossing them into the candy mix.
Can I make them chocolate instead of vanilla?
Sure can. Swap the vanilla chips for semi-sweet chocolate chips, and suddenly you’ve got fudgy pralines with a mocha vibe.
What’s the best way to gift vanilla pecan pralines?
Vintage tins lined with waxed paper are always a hit. Add a handwritten label (bonus: “hands off!”) and a ribbon, and it feels homemade in the best way.
Do I need a candy thermometer?
Nope. This is a low-stress recipe. Just stick to the timing, keep it bubbling gently, and trust the texture. If it looks glossy and creamy, you’re golden.
Some recipes feel like a project. These don’t. Vanilla pecan pralines come together with one pot, one spoon, and a little focus. And suddenly you’re standing in your kitchen with a tray full of glossy, nut-studded magic that tastes like it’s been passed down.
Make them for the holidays, or don’t wait at all. They don’t need a reason. Just a little waxed paper, a cozy playlist, and someone you love enough to share with. Or not. I won’t judge.
Looking for more sweet ideas? Peek through our desserts and snacks for everything from candy-shop classics to salty little surprises.
Bon appétit!