Vegan Pralines
Classic Southern pralines are one of those candies that feel almost magical — rich, buttery, and packed with toasted pecan flavor, with that signature creamy, melt-in-your-mouth texture. The secret here is swapping traditional heavy cream and dairy butter for full-fat coconut cream and vegan butter, and the result is genuinely indistinguishable from the original. Coconut cream brings just enough fat and body to hit that soft-ball stage at 236°F, which is the real key to getting pralines that are creamy rather than grainy or rock-hard. A combination of organic cane sugar and packed brown sugar adds depth and a subtle caramel note that makes these taste like they came straight from a candy shop in New Orleans. The whole batch makes 18 pieces, so there's plenty to share — or to stash away for yourself. Just make sure you have your parchment-lined sheet ready before you start, because once the mixture thickens and turns opaque, you need to move fast. These are the kind of treat that will genuinely surprise anyone who assumes plant-based candy has to compromise on indulgence.
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Learn more →Ingredients
18 servings
- 2 cups organic cane sugar
- ½ cup packed light brown sugar
- ¾ cup full-fat coconut cream
- 3 tbsp vegan butter
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
- 2 cups pecan halves
Instructions
- 1
Line a large baking sheet with parchment paper and set it near the stove. Measure out all ingredients before you begin — the candy moves quickly once it reaches temperature.
- 2
Combine the organic cane sugar, brown sugar, coconut cream, vegan butter, and salt in a medium heavy-bottomed saucepan over medium heat. Stir constantly with a wooden spoon until both sugars are fully dissolved and the mixture comes to a steady boil, about 5–7 minutes.
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