3tablespoonssucanat (sugar cane natural – a natural alternative to brown sugar)
¼cupblock of cream cheese
Rate this recipe!
To roast the pecans: pour the pecans on a pan, and place the pan in the oven
Once the pecans are in the oven, turn the oven on to 350° for 10 minutes
Combine sucanat, roasted pecans, butter, and water in a pot, and stir until sucanat has partially dissolved
Cook over medium heat until mixture reaches 240° (soft ball) on a candy thermometer
Remove from heat; add vanilla
Stir until mixture thickens and loses some of its gloss
Drop immediately onto buttered wax paper
After pralines have cooled, wrap them in plastic wrap and store in an airtight container
Makes about 18 pralines
Note: Be sure to use buttered wax paper
The wax paper helps to lift the pralines after they are hardened, and the butter helps them not to stick to the wax paper – because they will stick if butter is not used
(Optional: Brown sugar can be used in the place of sucanat
I first started making pecan pralines after my family and I went to a friend's wedding in New Orleans, Louisiana. They had pralines at the wedding, and everyone loved them. After we got back home, I began making the pralines and decided to use the sucanat - because using sucanat helps them be a little healthier - and who does not want a healthy dessert or snack that tastes great? Everyone just loves them! I have taken them to church, to our family get-together, etc. They never stay around for long!