Pralines are so buttery, nutty, sweet and salty all in one bite. Believe me, it only takes one piece to feel throughly treated. It’s hard to believe all that richness comes from just 3 little ingredients!
These pralines are so easy to make. They hardly call for a recipe and NO candy thermometer. Woohoo!
I find it very hard to get a candy thermometer to work on small batch recipes. Through trial and error, I’ve figured out a process that doesn’t require one and provides consistent results.
Bonus: If you want softer candy, increase the butter to sugar ratio. I’m showing you the harder version because I have plans for these pralines. Yep, I’m sharing this recipe with you today so that I can build on it with a special recipe tomorrow. Stay tuned!
Second bonus: If you miss a certain chocolate covered english toffee candy bar, cover these candies in your favorite melted chocolate. You won’t be disappointed.
Note: While the pralines are made with a low glycemic sugar, I wouldn’t call them ACD friendly, I follow an anti-candida diet due to a mold allergy and not a candida overgrowth. So while these pralines maybe bad for my waist if I over-indulge, they won’t cause a candida problem for me.
- 3 Tbsp unsalted butter (or coconut oil)
- ½ cup coconut sugar
- pinch of salt (if you use salted butter, you can omit)
- ½ cup raw pecans (I've also made this with cashews and macadamia nuts)
- Line a small baking dish with foil or parchment paper.
- Melt butter in a small sauce pan.
- Add pecans and lightly fry. When you smell the pecans remove them with a slotted spoon. Hold in prepped baking dish.
- Add coconut sugar and salt. Stir until coconut sugar is melted and doesn't appear grainy.
- Add pecans back to pan and mix in. Remove from heat.
- Pour praline mixture into prepped baking dish. Smooth the mixture out to the corners as best you can.
- Bake at 450°F for 5-6 minutes. Remove from oven promptly when the top is bubbly.
- Let cool to room temperature before cutting into squares.
The difference between done and burnt is about 15 seconds. Watch the oven closely in the last two minutes. (I use my toaster oven for this recipe.) Once the entire surface is bubbly, remove it from the oven carefully. It will be roughly the temperature of molten lava!
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