Pecan Pralines

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by VegNews.

INGREDIENTS

For nut Crème

• 3/4 cup plant-based milk made with the NutraMilk (I used almond milk)
• 1/2 cup raw cashew pieces

For almond milk (for Nut Crème)

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

For pecan pralines

• 1 cup light brown sugar, lightly packed
• 1 cup sugar
• 2 tbsp. vegan butter or regular butter if not vegan
• 1/2 cup Nut Crème (cashews and plant-based milk of choice made with the NutraMilk)
• 1 tsp. vanilla
• 1 cup pecan halves, lightly toasted

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

For the Nut Crème:

• Place cashews in the NutraMilk.
• Press Butter cycle, set for 3-4 minutes until you get a cashew butter consistency.
• Add almond milk or milk of choice and press ¨Mix¨ until completely smooth. Set aside.

For pralines

• On a flat surface close to your stove, lay out three pieces of newspaper on top of each other. Cover with a couple of pieces of parchment.
• In a medium saucepan over low heat, place brown sugar, sugar, nut créme, and margarine, stir well and attach candy thermometer.
• Bring the heat up to medium and stir continuously until the sugars dissolve. Once the mixture is boiling, do not stop whisking! Whisk until the caramel reaches just under the soft ball stage 237 to 238 degrees, about 4 to 6 minutes.
• Immediately remove from heat, take out the thermometer, and quickly whisk in vanilla and pecans. Working quickly, pour spoonfuls of the mixture into small puddles on top of the parchment. Leave a few inches in between for the pralines to spread.
• Once set, the pralines should peel easily off the parchment, this only takes a few minutes.
• Store in an airtight container, or wrap individually in waxed paper.