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This creamy vanilla pecan candy is the kind of treat I make every December without fail. Sweet white chocolate and toasted pecans come together in a smooth glossy mix that firms into bite sized delights. They are rich decadent and absolutely melt in your mouth. Whether gifted or served at a gathering they never last long in my kitchen.
I first made these for a cookie exchange and ended up giving out the handwritten instructions because everyone wanted to make their own batch at home.
Ingredients
- Granulated sugar: gives the pralines their signature sweetness and structure use pure cane sugar for best flavor
- Evaporated milk: provides creaminess and helps dissolve sugar go for full fat for richer texture
- Butter: adds depth and smoothness choose unsalted to better control the flavor balance
- White chocolate chips: create a silky base with sweet vanilla notes high quality chips like Ghirardelli melt evenly
- Marshmallow creme: enhances the creamy texture and gives the pralines a soft bite avoid generic brands for consistency
- Vanilla extract: brings warm notes that round out the sweetness pure vanilla makes a noticeable difference
- Chopped pecans: offer crunch and a deep roasted flavor lightly toast for extra nuttiness
Instructions
- Prepare The Cooling Area:
- Lay two long sheets of waxed paper on clean cookie sheets or a dry countertop. This setup is where the hot mixture will be spooned to cool and set. Having it ready ensures the process stays quick once the mixture is done.
- Combine And Heat The Base:
- In a heavy bottomed saucepan add the granulated sugar evaporated milk and cubed butter. Heat over medium low and stir constantly with a wooden spoon. Keep the mixture moving to prevent any scorching as it thickens.
- Boil To The Right Consistency:
- When the mixture begins to boil lower the heat to maintain a soft rolling boil. Continue stirring for exactly eight minutes. This precise timing helps the pralines firm properly once cooled.
- Incorporate The Chocolate And Creme:
- Remove the pan from the heat and immediately stir in the white chocolate chips and marshmallow creme. Work quickly and stir until the chips fully melt and the mixture becomes smooth glossy and evenly blended.
- Add Vanilla And Pecans:
- Pour in the vanilla extract and stir in the chopped pecans. Mix thoroughly so the nuts are evenly distributed and fully coated in the creamy base.
- Cool Slightly Before Scooping:
- Let the mixture cool for about two to three minutes while stirring gently. It should become slightly thicker but remain smooth and easy to scoop. If it firms up too quickly add a small splash of evaporated milk to loosen.
- Drop And Set The Pralines:
- Using heaping tablespoons drop the mixture onto the prepared waxed paper leaving space between each to allow slight spreading. Let them cool at room temperature until fully set which takes around thirty to forty five minutes depending on humidity.
One of my favorite parts of making these is watching the mixture turn smooth and shiny just before the pecans go in. It smells like a candy shop and always reminds me of my grandmother who loved anything with toasted nuts.
Storage Tips
Once cooled place pralines in an airtight container with layers separated by waxed paper. They store well at room temperature for up to three days. For longer storage freeze them in a sealed container and thaw at room temperature before serving.
Ingredient Substitutions
If white chocolate is unavailable try a mix of sweetened condensed milk and real vanilla chips to approximate the same smooth finish. Walnuts can be used in place of pecans though the flavor will differ slightly. Avoid skipping the marshmallow creme as it helps the pralines set properly.
Serving Suggestions
Arrange these on a dessert platter with spiced nuts or shortbread cookies. They also make beautiful edible gifts when packed in small tins lined with wax paper and tied with ribbon. Serve with tea or coffee for a classic pairing.
Cultural Context
These pralines are rooted in Southern American candy traditions especially popular in Louisiana and Georgia. While traditional versions use brown sugar and cream this white chocolate twist gives them a modern richness that still honors their sweet nutty origins.
Seasonal Adaptations
You can swap in pumpkin spice for fall flavor
Try chopped dried cranberries or cherries for a fruity twist during winter holidays
Switch the nuts for almonds during spring for a lighter taste
Every bite is a creamy delight, full of holiday nostalgia. Share them or keep the batch for yourself — either way, they bring a sweet celebration to any table.
Common Questions About Recipes
- → Can I use dark or milk chocolate instead of white chocolate?
White chocolate creates a signature creamy texture, but you can substitute with milk or dark chocolate for a richer variation. The taste and setting may differ slightly.
- → How should vanilla pecan pralines be stored?
Keep them in an airtight container separated by waxed paper at room temperature for up to three days. For longer storage, freeze and thaw before serving.
- → Why does humidity affect pralines?
High humidity can make the pralines sticky or prevent proper setting. Prepare them on dry days for best results and firm texture.
- → Is marshmallow creme necessary?
Marshmallow creme smooths the texture and helps pralines set. Omitting it may require adjustments to chocolate or sugar for consistency.
- → What if the mixture thickens too quickly?
If it becomes too thick before scooping, stir in 1–2 teaspoons of evaporated milk to loosen and make it easier to portion onto wax paper.
- → Is a candy thermometer required?
No thermometer is needed. Maintain an 8-minute steady boil while stirring constantly for optimal consistency and setting.