Servings
12
Prep Time
10 minutes
Cook Time
5-7 minutes
Author:
Missy J’s
These classic pecan pralines are creamy, chewy, & crunchy, with a new twist, CAROB! We are all on different health journeys and this recipe has been tested to work with vegan ingredients and can also be made sugar free. We hope that you enjoy this classic treat made healthier.
Ingredients
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1 cup coconut sugar, raw sugar, or allulose
⅓ cup heavy whipping cream or coconut cream
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¼ cups butter or coconut oil
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½ tsp sea salt
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1 tsp pure vanilla extract
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½ tsp baking soda
1 cup pecan halves
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¼ carob chips
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1 tsp coconut oil
CAROB PECAN PRALINES
Directions
CAROB PECAN PRALINES
Line a large baking sheet with parchment paper.
Place the sugar, whipping cream, butter, and sea salt in a medium saucepan over medium heat and stir until everything is combined. Stir occasionally, but don’t go far or it could burn, until the mixture comes to a boil. Once the mixture comes to a boil, stir continuously for 5-7 minutes. It should start to thicken and look more like caramel and coat the back of your spoon.
Remove from heat and stir in the vanilla and then the baking soda. It will foam up after the baking soda goes in. Stir until it calms down and then continue to stir until it thickens and cools. Stir in the pecans. Do not not leave the mixture in the pan long as it will continue to harden as it cools. If it starts to get stuck in the pan, add a teaspoon of cream and stir until creamy, then begin dipping out.
Drop heaping spoonfuls of the praline mixture onto your lined baking sheet and allow to cool and set up for at least 30 minutes. You can speed this up by popping them into the fridge if you just can’t wait.
When the pralines have set, melt your carob chips & coconut oil in a heat proof bowl in the microwave, in 20 second intervals, stirring to incorporate. It should only take around 40 seconds. If you over do it the carob might seize up. If this happens try adding a touch more coconut oil and stir until smooth and creamy.
Drizzle carob on your pralines, let set, and enjoy!
Recipe Note
Store the pralines in the fridge.
You can make these vegan by using coconut cream and coconut oil instead of dairy.
You can also make these sugar free and keto friendly by using allulose. The allulose takes a little longer to caramelize, but the results were also delicious.
