Description
Crunchy and sweet, these easy pecan pralines are just the perfect candy to indulge in this holiday season! Totally gluten-free and vegan too. Make a batch of these sweet treats to enjoy today!
Ingredients
- 1/2 stick unsalted dairy-free butter
- 1 cup granulated white sugar
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 3/4 cup dairy-free heavy cream
- 1/4 teaspoon salt
- 1 cup unsalted pecan halves
Instructions
- Line: Prepare a large baking sheet with parchment paper, wax paper or a silpat (silicone mat) and set aside.
- Melt Butter: In a large saucepan over medium high heat, add the unsalted dairy-free butter into the pan. Let cook until fully melted.
- Add Sugars: Then add in the white and brown sugars, continuously mixing until they melt into an amber sugar mixture.
- Mix in Cream and Vanilla: Pour in the dairy-free heavy cream and vanilla, stirring together until all the ingredients are combined and melted together. Stir until boiling.
- Let Caramel Mixture Boil: Once the caramel mixture is boiling, stop stirring and let it boil for 1 minute, untouched.
- Add Salt: Now add in the salt and stir briefly to incorporate.
- Mix in Pecans: Pour in the pecans and stir, coating them fully. Bring the mixture to a boil once more before removing from the heat.
- Let Sit: Let the saucepan sit for a few minutes.
- Scoop Mixture onto Baking Sheet: Take the prepared baking sheet and scoop 2-inch scoopfuls of the praline mixture and place on the lined baking sheet. Continue scooping until you’ve used all the praline mixture and there is no more space on the sheet.
- Let Cool Until Set: Let the pralines sit until they cool and harden completely.
- Enjoy or Store: Enjoy or store in a tightly sealed bag or airtight container!
Notes
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
White Sugar: I used granulated white sugar, but cane sugar or maple sugar will work too.
Brown Sugar: I used light brown sugar, but you can also use dark brown sugar or coconut sugar if you prefer.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend it.
Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Pecans: Since this is a recipe for pecan pralines, unsalted pecans are the main ingredient here. However, if you don’t care for pecans, you can also use other unsalted nuts instead (such as almonds, cashews, hazelnuts, pistachios, etc).
Storing: To store, place the cooled pecan pralines in an airtight container and store at room temperature for up to 2 weeks.
- Prep Time: 5 mins
- Setting Time: 15 mins
- Cook Time: 20 mins
- Category: Candy
- Method: Stovetop
- Cuisine: American
