Whenever I think of holiday sweets or Southern comfort confections, Vanilla Pecan Pralines instantly come to mind. This creamy, nutty treat is a beloved classic that’s often found wrapped in wax paper or tucked into holiday tins. I remember watching my grandmother patiently stir the mixture on the stove, filling the house with the warm aroma of vanilla and sugar—it was the signal that something magical was about to be poured onto parchment paper.
These pralines are rich and melt-in-your-mouth with the perfect crunch from toasted pecans. They’re surprisingly easy to make and make a wonderful gift or sweet finish to a meal. Whether you’re celebrating a special occasion or just craving something nostalgic, these pralines are sure to bring smiles. There’s something deeply comforting about the combination of sugar, butter, and pecans, especially when wrapped in a little vanilla-scented cloud of sweetness.
They also have an elegant touch—perfect for weddings, birthdays, or even wrapped up in festive tins for holiday gift-giving. And because they don’t require baking, they’re a wonderful option during the warmer months when you don’t want to turn on the oven. Truly, it’s a treat that brings joy any time of year.
Why You’ll Love Vanilla Pecan Pralines
- Classic Southern Flavor: Sweet, creamy, and nutty with rich vanilla notes.
- Perfect for Gifting: Wrap in parchment and tie with ribbon for a charming homemade present.
- Easy to Make: Just a few ingredients and a little stirring.
- Quick to Set: They cool and firm up fast—no baking required.
- Crowd Pleaser: Loved by kids and adults alike.
- Great Make-Ahead Treat: Store well for days without losing texture.
- Versatile for Occasions: Ideal for parties, favors, or homemade candy assortments.
- No Candy Thermometer Needed: Great for beginner candy-makers.
Ingredients You’ll Need
- 2 ½ cups granulated sugar – Forms the sweet base.
- 7 oz evaporated milk – Adds creamy richness.
- ¼ cup butter, cubed – Unsalted preferred for flavor balance.
- 1 package (11 oz) vanilla or white chocolate chips – Ghirardelli recommended for best melt.
- 4 oz marshmallow creme – Gives the pralines their smooth, fudgy texture.
- 1 teaspoon vanilla extract – Use pure vanilla for best flavor.
- 2 cups chopped pecans – Toast lightly for even more flavor.
Step-by-Step Instructions
- Prep Your Workspace
- Line a baking sheet with parchment paper or lightly butter a clean counter.
- Have all ingredients measured and ready—this recipe moves quickly.
- Keep a spoon and a second spatula handy to help with the quick scooping process.
- Cook the Base
- In a large, heavy-bottomed saucepan, combine the granulated sugar, evaporated milk, and cubed butter.
- Stir constantly over medium heat until the butter is melted and the mixture starts to bubble.
- Bring to a rolling boil, and keep stirring to prevent scorching, for about 4–5 minutes. The sugar should be fully dissolved and the mixture slightly thickened.
- Add Flavor and Texture
- Immediately remove the saucepan from heat.
- Stir in the white chocolate chips until completely melted and smooth.
- Add the marshmallow creme and vanilla extract, and continue stirring until well blended. The mixture will become glossy and creamy.
- Add Pecans and Drop the Pralines
- Fold in the chopped pecans until evenly distributed.
- Quickly drop heaping tablespoons of the mixture onto your prepared surface. Work fast as the candy sets up quickly.
- If you want smaller pieces, use a teaspoon for bite-sized pralines.
- Let cool at room temperature for 20–30 minutes until fully set. They’ll firm up and develop a slight sugary crust.
Serving and Storage Tips
Serve these sweet bites on a dessert platter, nestled between cookies or other homemade candies. They’re also wonderful wrapped in wax paper or cellophane and placed in decorative tins or mason jars—perfect for gifts or party favors.
Store pralines in a single layer in an airtight container at room temperature for up to one week. For longer storage, place in the refrigerator for up to 2 weeks, bringing to room temperature before serving. If layering, separate layers with wax or parchment paper to prevent sticking.
They’re best eaten fresh, but still delicious a few days later with coffee or tea. Avoid humidity if possible, as it can affect the texture.
Helpful Notes
- Toast Your Pecans: For a deeper nutty flavor, toast pecans at 350°F for 6–8 minutes, then cool before using.
- Avoid Grainy Texture: Constant stirring and proper timing are key to smooth, creamy pralines.
- Customize It: Add a pinch of sea salt, swap in maple extract, or fold in mini chocolate chips for a fun twist.
- Make Smaller Bites: Use a teaspoon for dainty pralines perfect for entertaining.
- Cleanup Tip: Soak your pan and utensils immediately after use to make cleaning up a breeze.
- Presentation Tip: Dust cooled pralines lightly with powdered sugar for an elegant touch.
Frequently Asked Questions
- Can I use white chocolate instead of vanilla chips?
Yes! Just be sure to choose a quality white chocolate that melts smoothly and contains real cocoa butter. - Why are my pralines grainy?
Sugar crystallization often causes this. Make sure to stir constantly and don’t overheat or undercook the mixture. - Can I double the recipe?
Yes, but make sure your pan is large enough and have extra trays ready. The mixture cools quickly, so work fast. - Do I need a candy thermometer?
No! This recipe is designed to be simple, with visual cues and a timer—perfect for beginners. - Can I freeze pralines?
Freezing isn’t recommended, as it can change the texture. Instead, store in the fridge and enjoy within two weeks. - Can I use different nuts?
Absolutely. Try walnuts, almonds, or even a mix of your favorite nuts for variation.
Final Thoughts
Vanilla Pecan Pralines are a delightful, nostalgic candy that comes together in under 30 minutes. With their smooth, creamy texture and buttery pecans, they’re the kind of treat that evokes memories of holidays, family kitchens, and Southern charm.
These pralines are a joy to make and share—simple, beautiful, and soul-satisfying. Whether you're giving them as gifts, adding them to a dessert spread, or sneaking one as a late-night snack, they never fail to bring joy. I hope you’ll give them a try—whether to gift, share, or keep all to yourself!
Vanilla Pecan Pralines
Ingredients
- 2 ½ cups granulated sugar
- 7 oz evaporated milk
- ¼ cup butter cubed
- 11 oz vanilla or white chocolate chips Ghirardelli recommended
- 4 oz marshmallow creme
- 1 teaspoon vanilla extract
- 2 cups chopped pecans toasted recommended
Instructions
- Line a baking sheet with parchment paper.
- In a saucepan, combine sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly until bubbling. Boil for 4–5 minutes.
- Remove from heat. Stir in white chocolate chips until melted.
- Mix in marshmallow creme and vanilla until smooth.
- Fold in chopped pecans.
- Drop mixture by spoonfuls onto parchment paper. Let cool 20–30 minutes until set.
Notes
- Toast pecans for enhanced flavor.
- Avoid overcooking to prevent graininess.
- Store in airtight container at room temp for 1 week or fridge for 2 weeks.
- Not freezer-friendly due to texture changes.
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