Vegan Pralines

These tasty Vegan Pralines are so rich, creamy, and irresistible! They are sweet and crumbly with a melt-in-your-mouth texture that everyone will love. Easily whip these candies up for your next holiday party or when you're craving something sweet!

5 from 2 votes

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Bonnie - Serene Trail

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 50

Cool Time: 1

Total Time: 1 55

Servings:

Calories: 90kcal

Equipment

medium-sized pot
wooden spoon
cooking thermometer
1.5 tbsp cookie scoop
parchment paper

Ingredients

1 cup vegan cane sugar, (210g)
1 cup vegan brown sugar, (210g)
1/4 tsp salt
2/3 cup plant-based milk, (160ml)
5 tbsp vegan butter, salted
1 tsp vanilla extract
1 1/2 cups pecan halves, (185g)

Instructions

Add the cane sugar, brown sugar, salt, plant milk, and butter to a medium-sized pot. Place it on the stove over medium-low heat.
Use a wooden spoon to stir occasionally as the butter melts and the mixture starts to boil. Avoid scraping the sides of the pot because those cooled-down sugar crystals can lead to an extra grainy texture.
After 20-30 minutes, the mixture will start to thicken and become slightly resistant to stirring (softball stage). Use a cooking thermometer to check the temperature and take the pot off the heat once it reaches 235°F (110°C).
Let the mixture cool down for 10 minutes without stirring it. Prepare two sheets of parchment paper by placing them on a counter or on cookie sheets.
Add the pecans and vanilla extract. Stir this for 10 more minutes until the mixture loses its glossiness and turns to a creamy, opaque appearance.
Use a small cookie scoop to drop mounds on the parchment paper. At this point, try to work fast before the mixture starts to solidify. If it does, stir in 1 tbsp of hot water to be able to scoop out the rest of the candies.
Let the pralines cool at room temperature for 1 hour before enjoying them.

Video

Notes

Add 1/8 teaspoon more salt if your vegan butter is unsalted.
Use a heavy pot that will stay in place while stirring.
The taller the pot, the better, in case the mixture bubbles up high.
Try not to scrape the sides of the pot when stirring to prevent a grainy texture to the pralines.
Work fast when scooping mounds.
Stir in a tablespoon of hot water if it becomes too crumbly to scoop through.
Making pralines in the morning or on cooler days helps decrease the amount of crystal clusters that form on the surface as they cool down. However, these are normal and expected with pralines.

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.