Ingredients

• 2 1/2 cups granulated sugar
• 7 oz evaporated milk
• 1/4 cup butter, cubed
• 1 package (11 oz) vanilla or white chocolate chips (Ghirardelli recommended)
• 4 oz marshmallow creme
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

Instructions

1. In a large saucepan over medium heat, combine the sugar, evaporated milk, and butter. Stir constantly until the mixture comes to a boil.
2. Continue cooking and stirring for about 4–5 minutes, or until the mixture reaches a rolling boil and slightly thickens.
3. Remove the saucepan from heat and immediately stir in the vanilla chips until melted and smooth.
4. Quickly add in the marshmallow creme and vanilla extract, mixing well until fully incorporated.
5. Fold in the chopped pecans, making sure they are evenly coated.
6. Drop spoonfuls of the mixture onto wax paper or parchment paper. Let cool completely until set.

Flavor Notes

These pralines are creamy with a velvety vanilla sweetness, balanced by the buttery crunch of roasted pecans. The marshmallow creme ensures they have a soft, melt-in-your-mouth texture instead of being overly brittle.

Tips & Variations

• Roast the pecans: For deeper flavor, lightly toast the pecans in the oven at 350°F (175°C) for 5–7 minutes before adding.
• Flavor twist: Add a pinch of cinnamon or nutmeg for a warm holiday touch.
• Gift-ready: Wrap cooled pralines in cellophane bags or place in festive tins for easy homemade gifts.
• Storage: Store in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.

Serving Ideas

These Vanilla Pecan Pralines make a perfect sweet treat to serve with coffee, hot cocoa, or as part of a dessert platter. They’re also a thoughtful homemade gift during the holidays—especially when packaged in decorative bags or boxes. 🎁