Coconut-Pecan Pralines
- 1 cup pecan halves
- 11⁄2 cups organic raw cane sugar
- 1⁄2 cup coconut milk
- 1⁄4 teaspoon vanilla extract
- 1 teaspoon coconut butter
- 2 tablespoons dried unsweetened coconut
- 1⁄8 teaspoon fine sea salt
Instructions:
This sugar-filled dessert is decadent and delicious.
- Preheat the oven to 375°F.
- Spread the pecans on a large baking sheet and toast for 6 minutes, stirring halfway through the cooking.
- In a medium-size saucepan over high heat, combine the sugar and coconut milk and bring to a boil while stirring constantly with a wooden spoon.
- When the temperature reaches 228ºF on a candy thermometer, stir in the vanilla extract, coconut butter, dried coconut, salt, and pecans and continue to cook, stirring constantly, until the mixture reaches 236ºF.
- Remove the pan from the heat and cool for 5 minutes.
- Beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss.
- To make the pralines, drop the mixture 2 tablespoons at a time onto parchment paper. Allow the pralines to fully cool until completely solid, about 1 hour.
- Enjoy responsibly.