Coconut Pecan Pralines
Coconut Pecan Pralines are bite‑size clusters of toasted nuts and sweet coconut bound in a buttery, caramel‑like syrup—no oven required! One pan, a candy thermometer, and a little patience are all that stand between you and the most nostalgic treat to hit your cookie jar.
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Servings: 28 pralines
Ingredients
- 300 g / 1 ½ cups white sugar
- 110 g / ½ cup packed light brown sugar
- 113 g / ½ cup unsalted butter
- 120 ml / ½ cup evaporated milk
- 180 g / 1 ½ cups chopped pecans lightly toasted
- 120 g / 1 ½ cups sweetened shredded coconut
- 5 ml / 1 tsp pure vanilla extract
- small pinch fine sea salt
Instructions
- Toast & set aside Warm a dry skillet over medium heat; toss pecans until fragrant, about 3 minutes. Combine pecans with coconut in a large bowl.
- Cook the syrup In a heavy saucepan stir together both sugars, butter, and evaporated milk. Keep heat at medium, stirring until the butter melts and sugars dissolve.
- Reach soft‑ball stage Crank heat to medium‑high; boil while stirring 3–4 minutes, or until a candy thermometer reads 235–240 °F / 112–116 °C. (Drop test: syrup forms a soft ball in cold water.)
- Finish & scoop Pull pan from heat. Quickly mix in vanilla, salt, plus the pecan‑coconut combo. Working fast, spoon heaping tablespoons onto parchment paper, nudging each mound into a rough circle.
- Cool to set Leave pralines at room temp 30 minutes. Once firm, peel away the paper and devour—or store for later.
Notes
Thermometer‑free? Use the cold‑water test for a soft, pliable ball—no harder.
Too soft? Return mixture to heat for 30–60 seconds, then try again.
Dairy‑free option Swap vegan butter and canned coconut milk (full‑fat) for a still‑creamy bite.
Less sweet Use unsweetened coconut and reduce white sugar by 2 tablespoons; texture remains intact.