Description
These White Chocolate Pecan Pralines are irresistibly rich, buttery, and wonderfully creamy, with a delicious vanilla flavor and plenty of crunchy toasted pecans! Made with granulated sugar, evaporated milk, butter, smooth white chocolate, fluffy marshmallow creme, and pure vanilla extract, these homemade pralines combine a melt-in-your-mouth candy texture with the satisfying crunch of fragrant pecans. Each generous, rustic praline features a sweet, creamy vanilla center filled with toasted nuts and sets beautifully into a delightful old-fashioned confection. Perfect for Christmas candy trays, holiday parties, homemade edible gifts, special celebrations, or enjoying with a warm cup of coffee, these easy white chocolate pralines are a wonderful no-bake treat!
Ingredients
Scale
- For the Boiling Syrup Base:
- 2 1/2 cups (500 g) granulated sugar
- 7 oz (200 ml) evaporated milk
- 1/4 cup (1/2 stick / 57 g) unsalted butter, cubed
- For the Creamy Vanilla Flavor Matrix:
- 11 oz (310 g) white chocolate chips or vanilla baking chips
- 4 oz (113 g) marshmallow creme (fluff)
- 1 tsp pure vanilla extract
- For the Nut Inclusions:
- 2 cups (200 g) chopped pecans, toasted
Instructions
- Toast Pecans and Prepare the Baking Sheet: Line a large baking sheet with parchment paper and set aside for shaping the pralines. If using raw pecans, preheat your oven to 350°F (175°C), spread 2 cups (200 g) of chopped pecans in an even layer on a separate baking sheet, and toast for 5–7 minutes until fragrant. Remove from the oven and set aside to cool while preparing the candy mixture.
- Dissolve the Sugar Syrup Base: In a heavy-bottomed saucepan, combine 2 1/2 cups (500 g) of granulated sugar, 7 oz (200 ml) of evaporated milk, and 1/4 cup (57 g) of cubed unsalted butter. Place over medium heat and stir constantly with a sturdy spoon until the butter has completely melted and the granulated sugar has fully dissolved into the milk mixture.
- Boil the Candy Mixture: Increase the heat as needed to bring the sugar, evaporated milk, and butter mixture to a full rolling boil. Continue boiling for 4–5 minutes, stirring continuously and carefully scraping the bottom and sides of the saucepan to prevent sticking or scorching. The mixture should become slightly thicker as the hot candy syrup cooks. Take care when handling the boiling sugar mixture, as it will be extremely hot.
- Melt the White Chocolate: Immediately remove the saucepan from the heat after the boiling period. Add 11 oz (310 g) of white chocolate chips or vanilla baking chips directly to the hot candy mixture. Stir vigorously until the chocolate has completely melted and the mixture becomes smooth, glossy, and evenly blended, with no visible chocolate pieces remaining.
- Incorporate Marshmallow Creme and Vanilla: Add 4 oz (113 g) of marshmallow creme and 1 teaspoon of pure vanilla extract to the warm white chocolate mixture. Stir thoroughly until the marshmallow creme is fully incorporated and the candy becomes uniformly smooth, thick, creamy, and beautifully fragrant with vanilla.
- Fold in the Toasted Pecans: Add the 2 cups (200 g) of toasted chopped pecans to the warm vanilla praline mixture. Using a sturdy spoon or rubber spatula, gently fold the nuts into the candy until every piece is evenly coated and the pecans are distributed throughout the creamy white chocolate base.
- Portion and Shape the Pecan Pralines: Working quickly before the warm candy begins to set, drop generous spoonfuls of the pecan mixture onto the prepared parchment-lined baking sheet. Leave a little space between each portion and gently shape the mounds with the back of a spoon into rustic rounds approximately 3 inches in diameter. Work carefully, as the praline mixture will still be hot.
- Cool, Set, and Serve: Leave the shaped white chocolate pecan pralines undisturbed at room temperature for approximately 20–30 minutes, or until they have cooled and become firm enough to lift from the parchment paper. Once completely set, gently remove the pralines from the baking sheet and serve. Enjoy their wonderfully creamy vanilla sweetness, rich buttery flavor, and delightful crunch from the toasted pecans!
Notes
- Toast the Pecans for Extra Flavor: Toast raw chopped pecans at 350°F (175°C) for 5–7 minutes until fragrant before incorporating them into the candy. This enhances their rich, nutty flavor and adds a satisfying crunch to the creamy praline mixture.
- Stir the Boiling Syrup Continuously: Once the sugar mixture reaches a full rolling boil, stir constantly throughout the 4–5 minutes of cooking and scrape the bottom of the saucepan regularly. A heavy-bottomed saucepan helps distribute heat evenly and reduces the risk of scorching.
- Work Quickly When Shaping: Once the white chocolate, marshmallow creme, vanilla, and pecans are incorporated, portion the candy immediately onto parchment paper. The warm praline mixture thickens as it cools, making it more difficult to shape into smooth, rustic rounds.
- Allow Pralines to Set Undisturbed: Leave the freshly shaped pralines at room temperature for approximately 20–30 minutes before handling. This cooling period helps them become firm enough to lift from the parchment without losing their shape.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Stovetop, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 praline
- Calories: 255
- Sugar: 29g
- Sodium: 25mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg