Posted on
June 24, 2025 by
The VRG Weblog Editor
This vegan praline recipe from Keryl Cryer (former Senior Editor of Vegetarian Journal now Vegan Journal) replaces evaporated milk (or cream) with almond milk, which makes it vegan and provides a good nuttier taste to the pralines.
KERYL’S PRALINES
(Makes roughly 40 pralines)
- 3 cups natural white sugar
- 1 cup vanilla almond milk (at room temperature)
- 2 Tablespoons non-hydrogenated vegan margarine
- 2 dashes floor cinnamon
- 1-2 cups pecan halves (at room temperature)
In a medium-sized pot, mix the sugar, almond milk, margarine, and cinnamon. Cook dinner, stirring, over medium warmth till sugar is dissolved. Scale back warmth to low and proceed to prepare dinner, stirring often, for roughly 20 minutes till bubbly and foamy.
Whereas the combination cooks, lay out sheets of aluminum foil, shiny aspect up, on a flat floor, corresponding to a counter or desk. When the combination is bubbly, take away from warmth. Stir in pecans till evenly coated. Use a big serving spoon to spoon mounds of coated pecans onto the foil. Work shortly however rigorously. If the combination begins to harden within the pot or turns into sugary earlier than you end, add some extra milk and blend till clean.
Enable pralines to harden on the foil for roughly 10 minutes. As quickly because the pralines are laborious, transfer them to a serving platter or a storage container. Retailer pralines at room temperature.
