Vegan Pralines

vegan praline

Here in the United States, there seems to be some debate over the magnificent praline’s basic ingredients and texture.  Not having a clue what a praline from the southern United States tastes like,  I can’t fairly cast my vote for the best praline.  Nor can I advise you on how to pronounce it… (praw-leen or pray-leen?)  But I will provide one yummy version, and let you settle on the rest.  I think these are fantastic… whether they are authentic or not.

These pralines will take you over the top with sweetness.  So, prepare for a toothache if you over-indulge.  They are creamy and dissolve upon bite, with a touch of sugary grainy texture to finish them off.

When I was a kid, I had a bad habit of eating brown sugar straight from the bag.  These remind me of that, but with a nice touch of pecan mixed in.  Simply irresistible.



  • 1 cup granulated sugar
  • 1 1/4 cups brown sugar
  • 1 tbsp vanilla extract
  • scant 1/2 cup Earth Balance margarine
  • 1/2 cup almond milk or other non-dairy milk
  • 2 cups pecans


Toast the pecans (this step is optional) in preheated oven at 350 degrees for about 10-15 minutes, or until they fill you kitchen with toasted pecan smell.

Prepare a cookie sheet by lightly greasing with margarine, or by lining with wax paper or a silicon mat.  Set aside.  Also, grab a large spoon, or 1/4 cup measuring cup to drop the praline mixture onto surface when ready.  Get your candy thermometer ready, but don’t yet clip to your pan.


Combine all ingredients into a fairly heavy sided saucepan.

praline ingredients

Once sugar has dissolved completely, use your spoon and get any left over sugar particles  off of the side of the saucepan and incorporated back into the dissolved mixture.  Rinse your spoon to also remove any straggling sugar crystals from getting into your mixture.

Next, clip on your candy thermometer.  Cook over medium heat, stirring often, until mixture reaches 235 degrees on your candy thermometer.  Also, you can drop a bit into super cold water and it should form a soft flexible ball:

soft ball stage

Remove the mixture from the stove-top immediately after it reaches the proper temperature.  It will be amber colored and runny at this point.  Stir vigorously for about 1-2 minutes, until mixture turns matte (loses its sheen) and starts to separate from the pot.  I always stir while holding the pot in the air… and moving around slightly to incorporate the cooler temperature of the air into the sugar mixture.

praline stir

It will be pretty thick at this point, and definitely will have lightened up in color. Quickly drop by spoonfuls onto lightly greased surface or silicon baking mat.


Let cool until hard… and enjoy!

vegan pralines

Share with friends!

9 Responses to Vegan Pralines

  1. […] Sugar Attack, a.k.a. Pecan Pralines (adapted from Manifest Vegan) […]

  2. outoftheoven says:

    These look incredible! About how many pralines does the recipe yield? Do you store them at room temperature? Can’t wait to try them!

    • allyson says:


      This recipe yields about 20 pralines, depending on how large you make them. :) Storing at room temp is great, covered preferably. Thanks so much for asking!

  3. axel g says:

    What a beautiful recipe!

    Thanks for sharing.

  4. Mihl says:

    Wow, these look so good! I should start my candy making experiences with this recipe.Thank you!

  5. I HAVE to make these, everyone in my family grew up eating them and having a vegan version would be wonderful. Thanks for the recipe and THANK YOU SO MUCH for giving me a way to make it without relying on a candy thermometer. I don’t have one and I’m not sure where I could get one around here.

  6. Melisser says:

    Authentic or not, they look delicious to me!

  7. […] Here’s the latest recipe from the Manifest Vegan site. Not being a Southerner, the author makes clear that she can’t vouch for the authenticity of this recipe, but she can vouch for its yumminess. Recipe. […]