Gluten Free Maple Pecan Pralines
Buttery, nutty, and kissed with real maple syrup, these Southern-style candies are the kind of treat that disappears fast at any gathering — and this batch makes 24, so you'll have plenty to share (or not). Every ingredient here is naturally free of gluten, from the pure maple syrup and heavy cream down to the toasted pecan halves, so there's no swapping or substituting required. That's a genuine relief when so many store-bought candies and confections carry hidden grain-based additives or vague labeling. The technique is classic praline: cook the sugars and cream to the soft-ball stage, beat the mixture until it turns creamy and opaque, then drop it onto parchment before it sets. That vigorous stirring at the end is what gives each piece its signature fudgy, melt-in-your-mouth texture rather than a hard, glassy finish. A pinch of flaky sea salt on top right before they set takes the sweetness somewhere truly special. Once you've made a homemade batch this good, it's hard to go back to anything else.
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Learn more →Ingredients
24 servings
- 2 cups pecan halves
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup pure maple syrup
- ½ cup heavy cream
- 3 tbsp unsalted butter
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Line a large baking sheet with parchment paper and set it near the stove. Clip a candy thermometer to the side of a medium heavy-bottomed saucepan.
- 2
Combine the brown sugar, granulated sugar, maple syrup, heavy cream, butter, and salt in the saucepan. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until the sugars are fully dissolved and the mixture comes to a boil, about 4–5 minutes.
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