Peanut Butter Pecan Pralines (With Maple Sugar)
Sara St. Peter
The Candy That Disappears Faster Than Your “Just One” Promise
If you’ve ever bitten into a praline and immediately heard angels sing… or possibly your inner voice whisper, “I could absolutely eat six of these and still be a good person,” you’re in the right place.
These Peanut Butter Pecan Pralines are rich, nutty, and dangerously snackable—and the real secret weapon is Wood’s Vermont Maple Sugar. It brings that deep, caramel-maple flavor that tastes like the cozy part of winter (the part with blankets and zero responsibilities). Maple sugar is basically maple syrup’s sophisticated cousin: all that maple goodness, concentrated into sweet little crystals that melt into candy magic.
Whether you’re making a holiday treat tray, bribing your family into being nice, or just treating yourself because you survived another week—these pralines are the move.
Why Maple Sugar Makes These Pralines Next-Level
Sure, pralines are already the candy equivalent of a warm hug… but maple sugar takes them from “yum” to “hide-the-container-behind-the-frozen-peas.”
- Adds real maple flavor that plays beautifully with toasted pecans and peanut butter
- Deepens the caramel notes without tasting like plain sugar sweetness
- Makes the pralines taste homemade in the best way, like someone’s grandma taught you—except you get all the credit
And if you’re a maple syrup fan (hi, welcome, we’re friends now), you’ll love this: maple sugar brings that same “from-the-sugarhouse” flavor, just in candy-making form.
The Texture: Creamy, Crunchy, and Just the Right Kind of Messy
A good praline should be:
- slightly creamy (thanks, peanut butter)
- studded with pecans (because obviously)
- and firm enough to hold, but tender enough to melt a little when you bite in
Basically: a candy with commitment issues, but in a cute way.
Candy-Making Without the Stress Sweats
This is one of those recipes that feels fancy, but is actually very doable—especially if you remember two things:
- Use a candy thermometer (or at least pretend you’re the kind of person who owns one, and then become that person).
- Work quickly once the mixture is ready, because pralines are like toddlers—look away for five seconds and suddenly everything is chaos.
Pro tip: If your mixture starts thickening too fast, a tiny splash of hot water can help loosen it up so you can scoop and drop like a praline-producing machine.
Serving Ideas (Because “Eat Over the Sink” Isn’t Always the Vibe)
These pralines are perfect:
- on cookie trays and holiday platters
- tucked into little treat bags for gifts
- chopped over ice cream (highly recommended)
- paired with coffee, hot cocoa, or “I’m definitely not having wine on a Tuesday” beverages
Want to go full maple-lover? Serve them alongside a small drizzle dish of Wood’s maple syrup for dipping, or add a maple-forward drink to turn snack time into an event.
Storage Tips (If They Last Long Enough to Store)
Once set, keep pralines in an airtight container at room temperature for up to 2 weeks, or freeze them for up to 2 months. Fair warning: you may plan to freeze them. You may also “accidentally” eat them all before you find a container.
FAQ
Do I have to use maple sugar?
You could skip it… but then you’d miss that deep, real maple flavor that makes these pralines unforgettable. Maple sugar is the shortcut to “wow.”
Can I toast the pecans first?
Yes—and it’s a power move. Toasted pecans bring out more flavor and make everything taste extra bakery-level.
What if I don’t have a candy thermometer?
You can still make pralines, but the thermometer makes it much easier to nail that soft-ball stage and get the perfect set.
Final Thought: Make a Batch. Then Make Another.
These Peanut Butter Pecan Pralines are sweet, nutty, and packed with that cozy maple flavor that makes people hover near the kitchen “just to check on things.” With Wood’s Vermont Maple Sugar, you get a richer, warmer taste that turns a classic candy into something special.
Make them once, and you’ll understand: pralines aren’t just candy… they’re edible proof that maple belongs in everything.
From our sugar bush to your table.
Peanut Butter Pecan Pralines (With Maple Sugar)
Rated 5.0 stars by 1 users
Author:
Al Wood
Servings
16-20
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
-
¾ cup Wood's Vermont Maple Sugar
- ¾ cup granulated sugar
- 1 ½ cups light brown sugar packed
- ¼ teaspoon salt
- 1 cup evaporated milk or half-and-half
- 6 tablespoons salted butter
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- ⅔ cup peanut butter
Directions
- Prepare a baking sheet by lining it with parchment paper and set it aside.
- In a medium-sized heavy pot, combine the maple sugar, granulated sugar, brown sugar, salt, evaporated milk, and butter. Cook and stir with a wooden spoon over medium heat until the sugars dissolve, and the mixture comes to a boil.
- Continue to cook until the temperature reaches 235-240°F on a candy thermometer (soft-ball stage). Remove from heat and allow the praline mixture to cool for 5 minutes.
- Stir in the vanilla and peanut butter, working quickly. Remember, if the praline mixture begins to harden, add a teaspoon of hot water to keep it loose enough to scoop and drop.
- Work quickly to drop heaping tablespoons (I use a small cookie-dough scoop) of the pecan praline mixture onto the parchment-paper-lined baking sheet.
- Cool completely until set, and the pralines have reached room temperature. Store in an airtight container on the counter for 2 weeks or freeze for up to 2 months.