Melt in Your Mouth Clean Eating Chewy Pecan Pralines

Updated on January 5, 2019
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

I made these magical treats over the holidays for my family. It had been a long time since I had eaten a chewy pecan praline, and I'd forgotten how amazing they were. I used to get them periodically when visiting this one particular Mexican restaurant in our small city when I was a child. After dinner, we would go up to the counter to pay for our meal, and I was just the right height to see into the glass cabinet underneath the countertop.

The cabinet contained tons of delicacies, including both the crunchy and the chewy pecan pralines. I always switched off what kind I got because they both had their own amazing qualities. The crunchy ones would break off into your mouth and then melt like butter, leaving only the candied pecans behind to eat. Yum! But the chewy ones made you work through gooey, sweet stickiness to get to the pecan prize in the middle.

After making a batch of these with my son, we popped them into the freezer to cool and harden. But I had to sneak one before going to Christmas dinner with them the next day. Oh, my gosh! These have to be the most amazing little treats I've ever eaten. They taste so rich and decadent, but thankfully I don't have to worry about the health content. I made mine with tons of delicious honey, raw pecans, and shredded unsweetened coconut.

Not only do you feel like you're indulging in something you should have to hide somewhere to eat, and cash in your whole diet, but they're actually very good for you! I still felt like I should have been hiding, though—they were just that good! Let me show you how to easily and quickly make them yourself so you can indulge along with me.

Cast your vote for Melt in Your Mouth Clean Eating Chewy Pecan Pralines

Cook Time

Prep time: 10 min
Ready in: 10 min
Yields: About 40 cookies

Ingredients

  • 2 1/2 cups coconut sugar
  • 1/2 cup half and half
  • 1/2 cup raw honey
  • 1/2 cup real butter
  • 1 teaspoon vanilla extract
  • 2 1/2 cups pecans
  • 2 cups unsweetened shredded coconut

Instructions

  1. In a medium saucepan over medium high heat, combine your coconut sugar, half and half, honey, and butter. Stir until melted.
  2. Bring it all to a full rolling boil, and then continue stirring for three minutes while boiling.
  3. Remove from the heat and add your vanilla extract, shredded coconut and pecans. Stir until combined.
  4. Line several large cookie sheets with parchment paper.
  5. Drop 2 tablespoon sized dollops onto your lined cookie sheets evenly spaced. They will be super sticky and are about to get even stickier. You don't want to have to pry them from each other.
  6. Allow to cool a bit on the counter, and then slide into the freezer, one at a time if need be.
  7. Once chilled, cut the cookies out of the parchment paper, giving each it's own square. I promise, you'll want them to have something to stick to so they are easily separated when you're ready to eat one.
  8. Store in a covered Tupperware container in the freezer, stacked so only parchment paper is touching another cookie, until ready to eat them.
  9. Try not to eat them all at one time.

Photo Tutorial

Click thumbnail to view full-size
Shown one ingredient at a time. First pour your coconut sugar into your pot.Then add your half and half and stir to mix.Add your honey and stir around until melted.And then your butter and stir again.Bring to a full rolling boil and stir while boiling for about 3 minutes.Remove from heat and add your vanilla extract and pecans.And finally your shredded coconut.Stir to combine.Line several cookie sheets with parchment paper and drop dollops of your mixture onto the cookie sheets, evenly spaced.Allow them to cool a bit on the counter before sliding them into the freezer to cool completely.Yum! Once cool, I like to cut little squares out of the parchment paper, with one cookie per square so they can be stored without sticking to each other.
Shown one ingredient at a time. First pour your coconut sugar into your pot.
Shown one ingredient at a time. First pour your coconut sugar into your pot.
Then add your half and half and stir to mix.
Then add your half and half and stir to mix.
Add your honey and stir around until melted.
Add your honey and stir around until melted.
And then your butter and stir again.
And then your butter and stir again.
Bring to a full rolling boil and stir while boiling for about 3 minutes.
Bring to a full rolling boil and stir while boiling for about 3 minutes.
Remove from heat and add your vanilla extract and pecans.
Remove from heat and add your vanilla extract and pecans.
And finally your shredded coconut.
And finally your shredded coconut.
Stir to combine.
Stir to combine.
Line several cookie sheets with parchment paper and drop dollops of your mixture onto the cookie sheets, evenly spaced.
Line several cookie sheets with parchment paper and drop dollops of your mixture onto the cookie sheets, evenly spaced.
Allow them to cool a bit on the counter before sliding them into the freezer to cool completely.
Allow them to cool a bit on the counter before sliding them into the freezer to cool completely.
Yum!
Yum!
Once cool, I like to cut little squares out of the parchment paper, with one cookie per square so they can be stored without sticking to each other.
Once cool, I like to cut little squares out of the parchment paper, with one cookie per square so they can be stored without sticking to each other.
Nutrition Facts
Serving size: 1
Calories 48
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 3 g15%
Carbohydrates 1 g
Sugar 13 g
Fiber 1 g4%
Protein 3 g6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Source

My goal with all of the recipes I make is to find a healthy way to make them with real, natural, wholesome ingredients. Then, regardless of what you are eating, you can rest assured that what you are putting into your body, and those of your family members big and small, is nutritious and good for them. We don't have any bad foods in this house; I just encourage eating from all of the foods groups.

Typically, pecan pralines would be nothing but sugar—lots and lots of refined sugar. Then it would be combined with condensed or evaporated milk (more refined sugar) and pecans to make the crunchy pralines you're used to. I didn't see any reason why I couldn't have the pecan pralines I loved without all of the gross ingredients. And my husband is insistent on me keeping the same look and texture of the traditional items.

So, raw honey and half and half it is! However, if you'd rather not use honey, you can substitute coconut oil instead, but they won't be quite as sweet. You can also substitute out the shredded coconut for coconut butter, or omit it altogether. If you want them to be non-dairy, coconut cream is even more delicious than half and half, but I'm partial to my dairy products.

Don't fear truly making these your own if you wish, but most of all, don't fear trying to make them yourself. I strive to show you how it really is, and even picture all of the "help" that I get from my two kids while I'm making all of my recipes. These can be made with little to no ingredients, in a messy kitchen, with less than adequate cooking items, with two small kids pulling on you, crying, sticking their hands in your food, or even deciding to get on a chair and help you out. Everyone may need a bath afterward, but where's the fun if you don't?!

Good luck and have fun! Want more delicious pecan goodness? Give my Clean Eating Pecan Pie a shot. You won't even miss the Caro syrup!

Questions & Answers

    © 2019 Victoria Van Ness

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      • Ericdierker profile image

        Eric Dierker 

        10 days ago from Spring Valley, CA. U.S.A.

        I would love to hear about it. We are so blessed here with organic fruits and vegetables - That I get at a 99cents only store. Rejected by big chains but fantastic. Maybe one blackberry looks bad out of 30 - hihihi. seemingly organic beef that is marked down because of aging is great. Organic cannot stay on the shelves as long so I watch for it.

        I cannot buy those waxed looking unripe lemons.

        You are the master.

      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        10 days ago from Fountain, CO

        Eric, That's a great suggestion! We are also tight on funds, but I am very careful with how I spend money on foods, buying mostly basics, and always on sale. Not just for your health, but buying basics like oats, nuts, honey, fruit, veggies, and flour, is a great way to save money on your groceries.

        I'll have to pull together an article on how I do it every month to help others trying to do the same.

      • Ericdierker profile image

        Eric Dierker 

        10 days ago from Spring Valley, CA. U.S.A.

        Your articles are just great but as a housedad I have budget. Perhaps you could let me - here or elsewhere learn how to do these very healthy foods for less than near twice as much gross processed.

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