You can either thank me for this recipe of coconut pecan praline candy or curse me out! They’re so good and so addicting you may eat them all by yourself! Sorry. Not sorry!
Not that long ago, I was given a bag of the most delicious pecans from my dear sweet friend Nancie McDermott.
I wanted to make something extra special with these delicious pecans, and something quintessentially southern. I settled on making coconut pecan praline candy, and I’m 100% certain they’re the best pecan pralines I’ve ever made or eaten!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making coconut pecan praline candy is available at the end of this post.
The ingredients needed to make pecan praline candy with coconut;
**Note – The following list of ingredients contains affiliate links for your shopping convenience.
- Whole Pecans, shelled
- Flaked Coconut, I used unsweetened
- Brown Sugar
- Granulated Sugar
- Half and Half
- Pure Vanilla Extract
Can I make pecan praline candy without the coconut?
YES! Just carry on with the recipe like coconut wasn’t even listed in the ingredient list.
Can this praline recipe be frozen after it’s made?
Wrap the pecan pralines well and store in an airtight container in the freezer for up to 3 months.
What other nuts can be used to make praline candy?
While pecans are the most traditional nut when it comes to southern pralines, but there are always other nut options to use if you like to march to the beat of your own drummer (as I normally do).
How about using:
- Pignolis (pine nuts)
- Or how about a nut mix? YUUUUMMMMM!
If I want to double or triple this recipe, is it easy to do?
Sure thing! Just make sure if you’re doing so that you use an extra large saucepan and bowl to mix all your ingredients.
Also remember that as the candy cools, it hardens. So if you’re doubling or tripling this recipe you’ll have to work really fast in getting the individual candy pieces placed on the cookie sheets for cooling before it hardens.
I might suggest working with one batch at a time just for this reason. But, you be the judge.
Is it best to use salted or unsalted nuts for this candied nut recipe?
You can use either.
However, if you’re using salted nuts, I would suggest not adding the additional pinch of salt called for in this recipe as you don’t want the pralines to be overly salty.
Should the nuts be roasted or toasted before making praline candy?
I would never tell you ‘no’ when it comes to roasting or toasting nuts! However, I did not do that when I made these coconut pecan pralines, nor did I write it into the recipe.
That said, should you choose to do it (as it would help to bring out more of a nutty flavor), spread the nuts out in an even layer on a baking sheet and place in a 350-degree oven for 10 minutes, stirring occasionally.
Or, spread the nuts in an even layer in a large skillet over medium heat on the stovetop, and stir them continually for 4-5 minutes, or until you start to smell them. Once you smell them, you know they’re ready.
**Important – Do NOT leave nuts unattended (in the oven or on the stovetop) because they will burn quickly!!
Why is salt listed in an ingredient in this praline candy recipe?
Because salt (even a little pinch) brings out the flavor of all foods. Including sweets.
I implore you not to leave the salt out of this recipe. Your taste buds will thank you!
Can these coconut pecan praline candies be coated in melted chocolate?
Are you kidding me?!!
Of course, they can!
Just remember that if and when you’re freezing nut pralines with a chocolate coating that the chocolate may haze over slightly (turn grayish in color) which will change the appearance, but not the taste or your candy. Your call.
However, you can always make the coconut pecan pralines, freeze them, and then when you’re ready to serve (or gift) them, coat them at chocolate at that point. Just a suggestion.
Almond Butter Crunch Candy
This is a wonderful holiday candy recipe that goes back a really long time in my family. It’s perfect for gift giving and is very quick and simple to make. I hope you’ll give it a try and let me know what you think. Don’t look now but I think these two are just dying for a taste of Almond Butter Crunch Candy.
Giant Peanut Butter Cup with Toasted Coconut and Pecans
This Giant Peanut Butter Cup will delight an entire crowd with its fun presentation and super delicious filling of peanut butter, coconut, and pecans. It’s not your average peanut butter cup. It’s MEGA AMAZING!!
Bourbon Honeycomb Candy Recipe with Cloister Honey
From: Jenni Field's Pastry Chef Online
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Coconut Pecan Praline Candy if desired.
The easy instructions for making coconut pecan pralines;
- Assemble the ingredients.
- In a heavy bottom saucepan over medium heat, melt the butter.
- Add the brown sugar, granulated sugar, and cream.
- Increase the heat to medium-high.
- Cook, stirring occasionally until the mixture comes to a boil.
- Continue cooking, stirring frequently, for approximately 10 minutes.
- Turn off the heat and stir in the salt, coconut, pecans, and vanilla extract.
- Once completely combined, carefully but quickly drop the hot candy mixture, in tablespoons, onto a parchment lined baking sheet which has been sprayed with baking spray or coconut oil.
- Cool completely (or chill in the refrigerator) for at least 30 minutes.
- Serve at room temperature.
Below is the printable recipe card for today’s homemade candy recipe.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
My fast and easy Southern candy adaptation that is quick to make and addicting to eat.
- 1 cup brown sugar
- 1 cup granulated sugar
- ½ cup half and half
- 1½ cups pecans shelled
- 2 tablespoons butter
- 1 cup unsweetened coconut flakes
- 1 teaspoon pure vanilla extract
- pinch salt
In a heavy bottom saucepan over medium heat, melt the butter.
Add the brown sugar, granulated sugar, and cream.
Increase the heat to medium-high.
Cook, stirring occasionally until the mixture comes to a boil.
Continue cooking, stirring frequently, for approximately 10 minutes.
Turn off the heat and stir in the salt, coconut, pecans, and vanilla extract.
Once completely combined, carefully but quickly drop the hot candy mixture, in tablespoons, onto a parchment lined baking sheet which has been sprayed with baking spray or coconut oil.
Cool completely (or chill in the refrigerator) for at least 30 minutes.
Serve at room temperature. Enjoy!
Wrap well and store in an airtight container in the freezer for up to 3 months, if desired.
I sincerely hope you’ve enjoyed today’s homemade candy recipe for coconut pecan pralines as much as I’ve enjoyed bringing it to you!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!