I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Maple Pecan Pralines

Maple Pecan Pralines

 There are times when you need to stick to the tradition and there are times you can mess with it. This riff on a New Orleans-style praline recipe produces sweet, slightly crumbly candies loaded with toasted pecans and a subtle maple flavor. It’s important for the pecans be well-toasted for maximum flavor and crunch.


Maple Pecan Pralines



1 cup granulated maple sugar

1 cup packed granulated or light brown sugar

1/2 cup light or heavy cream

4 tablespoons butter, in slices or cubes

2 teaspoon Rain’s Choice pure Vanilla Extract

11/2 cups toasted pecans, coarsely chopped


Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

In a medium saucepan combine the maple sugar, granulated or brown sugar, and cream over medium heat. Stir until the sugar dissolves, then insert a candy thermometer.

Cook the candy, stirring occasionally, until the candy reaches 240 degrees on the thermometer. This requires some patience and close watching as you don’t want it to go higher that 240 degrees.

Once the proper temperature is reached, remove the pan from the heat and drop the pieces of butter on top, but do not stir. Allow the pan to sit for one minute.

After a minute, add the vanilla extract and the pecans, and begin to stir smoothly and constantly with a wooden spoon. The candy will begin to thicken and turn lighter in color.

Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however it is important not to stir too much, as pralines can change quickly and become sugary. Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet.

Work quickly to form the candies, as the pralines will start to set in the saucepan. If the candy stiffens before you’re done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines.

Allow the candy to fully set at room temperature, about 30 minutes. Store in an airtight container at room temperature or wrap pralines individually in plastic wrap.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Tags: , , , ,

Trackback from your site.

Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

Comments (2)

  • Bob Osborn


    Hi – I make almost exactly this recipe except I go with 1 1/2 cups of each sugar & 7 tablespoons of Butter. The main thing with mine is I also add a 1 1/2 cups of cooked chopped bacon.


    • Patricia Rain


      That makes for an interesting flavor contrast. Thanks for sharing! I added the word (cups), which is what I think you meant to include. If not, feel free to write back and I’ll change it for you. Thanks for your comment. VQ


Leave a comment

Save my name, email, and website in this browser for the next time I comment.

Why do our customers love Rain's Choice vanilla?

  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is grown WITHOUT CHEMICAL pesticides or fertilizers.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!

The Vanilla Company