Pecan Coconut Pralines

24 servings Prep: 10 m Cook: 15 m Total: 25 m Intermediate
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Pecan Coconut Pralines
If you have never made these- you must try! These pecan and coconut pralines are Heavenly - Easy to prepare with butter, brown sugar, and evaporated milk, these sweet treats make the Perfect gift and holiday sharing!!

Ingredients

24 servings
  • 2 cups pecans
  • 2 cups sweetened shredded coconut
  • 1 1/2 cups sugar
  • 1 cup brown sugar
  • 1/2 cup evaporated milk
  • 1/2 cup light corn syrup
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Step-by-Step Instructions

  1. In a large saucepan over medium-high heat, stir together sugars, salt, evaporated milk, corn syrup and butter until melted and smooth.
  2. Bring to a boil and cook for 3 minutes (mixture should reach about 234-240°F or soft ball stage), then remove from heat and stir in vanilla extract.
  3. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool and thicken slightly.
  4. Once thick and starting to lose its gloss, use a tablespoon or small ice cream scoop to drop spoonfuls onto wax paper-lined baking sheets.
  5. Let set completely at room temperature, about 30 minutes to 1 hour.

Common Problems and Solutions

Q: Why did my pralines turn out grainy?

A: Grainy pralines usually mean the mixture was overcooked or stirred too much after removing from heat. Cook just to soft ball stage (234-240°F) and stir gently after adding the nuts and coconut.

Q: My pralines won't set up - what happened?

A: If pralines stay soft and sticky, the mixture didn't cook long enough. It needs to reach soft ball stage (234-240°F). If you don't have a candy thermometer, test by dropping a bit into cold water - it should form a soft ball.

Q: Why are my pralines too hard?

A: Too-hard pralines were cooked past soft ball stage. Remove from heat right at 234-240°F, and work quickly once you add the pecans and coconut.

Tips and Techniques

Work quickly once you remove the mixture from heat and add the pecans and coconut - pralines can set up fast. If the mixture hardens in the pan before you finish scooping, add a tablespoon of hot water and stir briefly to soften. A candy thermometer takes the guesswork out of this recipe.

Ingredient Substitutions

  • pecans: walnuts or almonds
  • sweetened shredded coconut: unsweetened coconut plus 2 tablespoons extra sugar
  • evaporated milk: heavy cream

Equipment Needed

  • heavy-bottomed saucepan
  • candy thermometer
  • wooden spoon
  • wax paper
  • baking sheets

Historical Context

Pralines came to Louisiana through French settlers from the court of Louis XV, where they were originally made with almonds. Louisiana cooks adapted the recipe using local pecans and brown sugar, creating the creamy, melt-in-your-mouth confection we know today.