These have become a favorite at The Vegetarian Resource Group’s Pre-Thanksgiving
Potluck! This recipe from Keryl Cryer (former Senior Editor of Vegetarian Journal) replaces evaporated
milk (or cream) with almond milk, which makes it vegan and adds an even nuttier
flavor to the pralines.
(Makes approximately 40 pralines)
- 3 cups organic white sugar
- 1 cup vanilla almond milk (at room temperature)
- 2 Tablespoons non-hydrogenated vegan margarine
- 2 dashes ground cinnamon
- 1-2 cups pecan halves (at room temperature)
In a medium-sized pot, combine the sugar, almond milk, margarine, and
cinnamon. Cook, stirring, over medium heat until sugar is dissolved. Reduce
heat to low and continue to cook, stirring occasionally, for approximately 20
minutes until bubbly and foamy.
While the mixture cooks, lay out sheets of aluminum foil, shiny side up, on
a flat surface, such as a counter or table. When the mixture is bubbly, remove
from heat. Stir in pecans until evenly coated. Use a large serving spoon to
spoon mounds of coated pecans onto the foil. Work quickly but carefully. If the
mixture starts to harden in the pot or becomes sugary before you finish, add
some more milk and mix until smooth.
Allow pralines to harden on the foil for approximately 10 minutes. As soon
as the pralines are hard, move them to a serving platter or a storage
container. Store pralines at room temperature.