The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Vegan Pecan Pralines

Ingredients

2 cups pecan pieces


2 cups sugar


¾ cup nondairy creamer*


½ teaspoon baking soda


2 teaspoons vanilla


½ ounce or 1 tablespoon vegan butter

⅛ teaspoon kosher salt


Pinch dutch-processed cocoa powder

Special equipment: Candy thermometer


*Feel free to use a flavored creamer here. Poulos is a fan of Califia’s hazelnut creamer in this recipe.

Don’t double praline recipes—you won’t be able to spoon all the candies out before they cool.

Directions

  1. Preheat oven to 325 degrees. Spread pecans on a baking sheet and toast until fragrant, 7 to 10 minutes, then set aside.
  2. Line two small baking sheets with parchment paper or silicone baking mats. Set aside.
  3. In a high-sided, heavy-bottomed pot fitted with a candy thermometer, combine sugar, creamer, and baking soda. Using a heatproof spatula, mix ingredients together and place over medium heat. Stir slowly and constantly, using spatula to scrape bottom of pot to prevent any spots from scorching, until the mixture reaches 240 degrees. As it approaches temperature, the mixture will take on a light caramel color.
  4. As soon as mixture reaches 240 degrees, remove from heat and add toasted pecans and remaining ingredients. Stir to combine. Working very quickly, use a large serving spoon to drop pralines onto baking sheets. Let cool completely before storing in an airtight container.

From Perfecting Pralines.

Print Recipe