Pralines (Vegan)
Ingredients:
- 1 1/2 cups pecan halves
- 213 g (1 cup) brown sugar
- 120 ml (1/2 cup) coconut cream
- 2 tbsp vegan butter
- 2.2 g (1/2 tsp) vanilla extract
- Pinch of salt
Features:
Soy-Free
Gluten-Free
Grain-Free
Nutrition:
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Use a candy thermometer if you have one — hitting the soft-ball stage (235°F/113°C) precisely is what gives pralines their creamy, not grainy, set.
Instructions:
- Prep the Pan: Line a baking sheet with parchment paper.
- Combine & Cook: Combine the brown sugar, coconut cream, and vegan butter in a saucepan over medium heat. Bring to a boil, stirring frequently, and cook for 8-10 minutes, until it reaches a soft-ball stage (235°F/113°C on a candy thermometer).
- Add the Flavorings: Remove from heat and stir in the vanilla, salt, and pecans.
- Thicken: Stir vigorously for 1-2 minutes, until the mixture starts to thicken slightly.
- Scoop & Set: Drop spoonfuls onto the parchment paper and let cool completely until set.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Work quickly once the mixture is ready, as it can set fast.
Storage: Store in an airtight container at room temperature (or the refrigerator in warm weather) for up to 2 weeks.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The brown sugar adds moisture and a warm, caramel-like sweetness. The coconut cream adds a luxurious, thick creaminess. The vanilla extract rounds out the sweetness with warm, aromatic depth. The pecan halves adds crunch and a toasty, nutty richness.
Pralines (Vegan)
Ingredients:
- 1 1/2 cups pecan halves
- 213 g (1 cup) brown sugar
- 120 ml (1/2 cup) coconut cream
- 2 tbsp vegan butter
- 2.2 g (1/2 tsp) vanilla extract
- Pinch of salt
Why These Ingredients:
A few ingredients do most of the work in this recipe. The brown sugar adds moisture and a warm, caramel-like sweetness. The coconut cream adds a luxurious, thick creaminess. The vanilla extract rounds out the sweetness with warm, aromatic depth. The pecan halves adds crunch and a toasty, nutty richness.
Prep:
Use a candy thermometer if you have one — hitting the soft-ball stage (235°F/113°C) precisely is what gives pralines their creamy, not grainy, set.
Instructions:
- Prep the Pan: Line a baking sheet with parchment paper.
- Combine & Cook: Combine the brown sugar, coconut cream, and vegan butter in a saucepan over medium heat. Bring to a boil, stirring frequently, and cook for 8-10 minutes, until it reaches a soft-ball stage (235°F/113°C on a candy thermometer).
- Add the Flavorings: Remove from heat and stir in the vanilla, salt, and pecans.
- Thicken: Stir vigorously for 1-2 minutes, until the mixture starts to thicken slightly.
- Scoop & Set: Drop spoonfuls onto the parchment paper and let cool completely until set.
