Vanilla Pecan Pralines Treat

These vanilla pecan pralines are my go to holiday treat every December thanks to their creamy melt in your mouth texture balanced by crunchy toasted pecans. Cooking sugar and butter with marshmallow creme and white chocolate makes for a glossy candy base that sets up beautifully into perfect little bites every time. They always disappear quickly at parties or as gifts so I keep the pantry stocked for making extra batches.

I first brought these to a cookie exchange and ended up writing the recipe on so many napkins after friends tasted them. They have just the right richness without being overpowering.

Ingredients

• Granulated sugar: Provides sweetness and helps the pralines firm up use pure cane sugar for best flavor
• Evaporated milk: Adds creaminess and helps dissolve the sugar choose full fat for the smoothest result
• Butter: Gives depth and silkiness unsalted is best so you can control the taste
• White chocolate chips: Create the smooth base with creamy vanilla highlights high quality chips melt best
• Marshmallow creme: Keeps the texture soft bite after bite pick a name brand for consistency
• Vanilla extract: Brings warmth and rounds out the flavor pure vanilla is worth it
• Chopped pecans: Give essential crunch and deep nutty flavor toast them lightly before adding for extra aroma

Instructions

Prepare the Cooling Area:

Lay out two long sheets of waxed paper on baking sheets or a dry counter. This ensures your praline drops cool quickly once scooped

Combine and Heat the Base:

In a sturdy saucepan combine the sugar evaporated milk and cubed butter. Heat gently over medium low stirring with a wooden spoon. Keep stirring to fully dissolve the sugar and avoid scorching

Boil to the Right Consistency:

When bubbles start to rise reduce the heat to a gentle rolling boil. Stir constantly for exactly eight minutes to get the right thickness which helps the pralines set up perfectly

Incorporate the Chocolate and Creme:

Take the pan off the heat and stir in white chocolate chips and marshmallow creme. Stir quickly so the chips melt smoothly and everything becomes glossy and uniform

Add Vanilla and Pecans:

Pour in vanilla extract and stir in toasted chopped pecans. Mix thoroughly so every bite ends up with rich nutty goodness

Cool Slightly Before Scooping:

Let the mixture sit for about three minutes. Stir gently during this time. The texture should thicken but still be soft and easy to scoop

Drop and Set the Pralines:

Use a big spoon to drop scoops onto the waxed paper leaving space between each piece because they may spread a little. Let them stay at room temperature for thirty to forty five minutes until completely firm

My favorite moment is smelling that warm nutty candy aroma right before the pecans go in. It reminds me so much of childhood holidays in my grandmother’s kitchen when she would sneak a praline from the pan while it was still warm.

Storage Tips

Once the pralines are cool layer them in an airtight container with waxed paper between the layers. They keep well for up to three days at room temperature. For longer storage freeze them and they thaw quickly on the counter making them perfect for unexpected guests.

Ingredient Substitutions

Swap out white chocolate chips for vanilla flavored chips if needed or even try half milk chocolate for a twist. You can use walnuts instead of pecans but the flavor will be a bit earthier. Always use a high quality marshmallow creme to ensure the pralines set up with the right texture.

Serving Suggestions

Pecan pralines are lovely on a Christmas dessert platter alongside sugar cookies and spiced roasted nuts. They travel well for edible gifts especially arranged in a festive tin lined with waxed paper. For a decadent treat serve them with good black coffee or a mug of hot chocolate.

Cultural Context

Pralines have a long history in Southern American candy traditions especially in Louisiana where they are beloved at festivals and holidays. Traditionally they use brown sugar and cream but this creamy white chocolate version adds a unique twist while staying true to the classic nutty candy texture.

Seasonal Adaptations

Use freshly roasted pecans in autumn for the richest taste
Swap in peppermint extract for a holiday themed version
Add a pinch of cinnamon for winter warmth

This recipe has become a tradition I look forward to making every year. They make wonderful gifts and always bring back sweet holiday memories.

Common Questions About the Recipe

→ Can I use milk or dark chocolate instead of white chocolate?

White chocolate creates a creamy base with distinct vanilla notes, but milk or dark chocolate can be used for a different flavor. Expect a richer, deeper taste and a change in texture.

→ How should pecan pralines be stored after cooling?

Layer them between waxed paper in an airtight container at room temperature for up to three days. For longer storage, freeze and thaw at room temperature before serving.

→ Why does humidity affect candy texture?

High humidity can prevent pralines from setting properly, resulting in sticky or overly soft pieces. Preparing them on a dry day yields the best consistency.

→ What if marshmallow creme is unavailable?

Marshmallow creme adds smoothness and helps pralines set. If omitting, adjust chocolate or sugar for proper texture, or substitute with similar creamy products if necessary.

→ How can the mixture be loosened if it thickens too quickly while cooling?

Stir in 1–2 teaspoons of evaporated milk to loosen the mixture, ensuring it's easy to scoop and forms well-shaped pralines.

→ Do I need a candy thermometer for this dessert?

No, simply follow the steady eight-minute boiling time while stirring constantly for proper consistency—no thermometer required.