How to Make Southern Pecan Praline Chews {Eggless}

Pecan pralines (or praline chews) are the perfect fall and holiday candy.  These soft, sweet and nutty treats are sure to be a crowd pleaser.

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Pecan pralines are interesting because they aren’t really a cookie.  They have an interesting texture because they aren’t chewy or crunchy like a cookie.  They’re soft and have such a wonder melt-in-your-mouth feel.

I had a crunchy maple cookie under this website address for a long time. I actually changed the address for that cookie to a more acurate description. If you are looking that, click here.

Eggless Pecan Pralines

I have been making these for a long, but I was apprehensive to add it to my site because it uses a candy thermometer. I had been intimidated to use a candy thermometer and didn’t want people to come to my recipe and feel the same way.

However, these pecan praline chews are so good I finally decided to put them on.

I was nervous to cook with a candy thermometer because it just seemed more complicated than other recipes. When I would see a recipe that required one, I would just pass it over.  I wish I hadn’t because they are so easy to use.  I missed out on so many good recipes.

This is the one I have, and you can buy it on Amazon.  It’s easy to read and sturdy.

You won’t want to skip over this recipe though.  I love my chocolate chip cookie recipe, but this may be my favorite eggless treat.

Ingredients for pecan praline chews

Granulated sugar and Brown Sugar– A mixture of sugars is required in this recipe to get the texture just right.

Butter– I used salted butter.

Milk– I used 1% milk because that’s what I had in my refrigerator. Any milk you have should work.

Vanilla– You can make your own or use store bought. Here are the instructions on how to make your own. It’s super easy.

Pecans– You can’t make this recipe without these. Use pecan halves.

How to make praline chews

Step 1

Lay out sheet of parchment paper.

Step 2

Add both sugars, milk and cubed butter to pot set on medium-high heat.

Step 3

Once mixture comes to 236 (or soft ball on your candy thermometer) take off heat and add pecans and vanilla.

Step 4

Stir continuously for about 2 ½ minutes.

Step 5

Drop by spoonful onto parchment paper and let set, about 1 hour.

Tip 1

The temperature of your mixture will lose heat quickly when you take it off the stove and as you are stirring.  Drop by spoonful quickly onto the parchment paper.

Tip 2

If you’re batter becomes too thick (because of cooling), add it back to the heat on low. It won’t take long (just a few seconds) for the sugar to begin melting again.

Tip 3

If the batter is too runny, it will spread too much on your parchment paper.  Continue stirring a little longer for it to thicken up.

More Eggless Cookies

Here are some more of my eggless cookies that you need to save.

• Chocolate Chip Cookies (My most popular recipe!)
• Oatmeal Cookies
• Chocolate Cookie Bites
• EASY Cheerio Bars
• Iced Pumpkin Cookies
• Peanut Butter Kiss Cookies

Where to find more eggless dessert recipes

If you are coming to this recipe because it’s egg free, then you’re in luck!  I have an egg free desserts Pinterest board.  If you like searching for things on Pinterest, make sure to follow that board to get all kinds of dessert recipes.  I have over 1000 items pinned now.

I also started and an Egg Free Dessert Facebook page.  If you are more of a Facebook person, make sure to like and follow it.  I started it about a year ago and there are already over 1000 followers.

Print Pin

Pecan Praline Chews

Pecan pralines (or praline chews) are the perfect fall and holiday candy.  These soft, sweet and nutty treats are sure to be a crowd pleaser.

Course Dessert

Cuisine American

Keyword candy, Christmas, eggless, fall, holidays, pecans

Prep Time 15 minutes

Servings 20 Chews

Author Holly- Keeping Life Sane

Ingredients

• 1 cup granulated sugar
• 1 cup brown sugar packed
• 3/4 cup milk
• 4 tablespoons butter cubed
• 1/2 teaspoon vanilla
• 1 1/2 cups pecan halves

Instructions

• Lay out sheet of parchment paper.
• Add both sugars, milk and cubed butter to pot set on medium-high heat.
• Once mixture comes to 236 (or soft ball on your candy thermometer) take off heat and add pecans and vanilla.
• Stir continuously for about 2 ½ minutes.
• Drop by spoonful onto parchment paper and let set, about 1 hour.

Notes

Tip 1
The temperature of your mixture will lose heat quickly when you take it off the stove. Drop by spoonful quickly onto the parchment paper.

Tip 2
If you’re batter becomes too thick (because of cooling), add it back to the heat on low. It won’t take long (just a few seconds) for the sugar to begin melting again.

Tip 3
If the batter is too runny, it will spread too much on your parchment paper. Continue stirring a little longer for it to thicken up.