Easy Coconut Pecan Pralines

This no-bake coconut pecan treat brings Southern praline charm to your fingertips without needing an oven. You'll enjoy the mix of crunchy toasted pecans with sweet coconut flakes, all wrapped in a rich caramel-like base that captures that familiar praline taste everyone craves.

I whipped these up during an unbearable hot spell when I couldn't stand the thought of heating my kitchen. My southern grandma said they topped her traditional pralines—and trust me, that's the biggest compliment possible in our house.

What You'll Need

• Pecans: Chop them roughly for that needed crunch and nutty taste. Give them a quick toast first to bring out their full flavor.
• Sweetened shredded coconut: Adds a pleasant chew and sweet tropical hint that works wonders with the caramel notes.
• Granulated sugar: Forms the backbone of the praline texture, giving these treats their signature structure.
• Brown sugar: Brings moisture and complex sweetness with its gentle molasses undertones.
• Evaporated milk: Creates that smooth, rich texture without making things too runny.
• Light corn syrup: Keeps everything silky and stops unwanted sugar crystals from forming.
• Unsalted butter: Delivers that rich, buttery goodness that real pralines can't go without.
• Vanilla extract: Rounds out all flavors with its sweet, warming touch.
• Salt: Cuts through sweetness and perks up the nut and caramel flavors. Try sea salt for best results.

Easy Process Guide

Getting Ready:

Cover two cookie sheets with wax paper or parchment and have all ingredients measured beforehand. This mix changes fast once heated, so being prepared saves headaches. For extra flavor, quickly toast your pecans in a dry pan until they smell amazing—usually around 5 minutes.

Starting Your Mixture:

Mix together white sugar, brown sugar, evaporated milk, corn syrup and butter in a thick-bottomed pot over medium-high flame. Keep stirring until everything melts together and looks smooth, which should take around 3-4 minutes. The heavy pot helps stop hot spots that might burn your sugar.

Cooking it Right:

Keep cooking until you see a rolling boil that won't stop when you stir. Now start your timer for exactly 3 minutes and don't stop stirring—this prevents burning. You'll notice it getting thicker and turning a beautiful caramel shade as it reaches the right stage.

Adding Extra Taste:

Take the pot off heat once your 3 minutes are up and quickly mix in vanilla and salt. Watch out—it might bubble up suddenly! We add these now because too much heat would kill their tasty qualities.

Putting it All Together:

While everything's still hot, throw in the coconut and pecans. Stir hard for 3-4 minutes until everything gets coated and the mix starts cooling and thickening. This cooling step is super important—it's when the sugar forms just the right crystals.

Shaping Your Treats:

Use a tablespoon or cookie scoop to drop spoonfuls onto your lined sheets. Work fast since the mix keeps hardening. If it gets too stiff, warm it briefly over low heat. Making them all the same size helps them set evenly and look nicer too.

Letting Them Set:

Let your treats sit at room temp for about 2 hours until they're completely firm. In a hurry? Pop them in the fridge for an hour or freezer for 30 minutes. They're ready when you can pick them up without changing shape—that means the sugar has set properly.

Keeping Them Fresh:

Move hardened treats to a sealed container with wax paper between layers so they don't stick together. They'll stay good at room temperature for a week, or longer in the fridge. For long-term storage, wrap well and freeze for up to 3 months.

I won't skip the corn syrup in this mix—it's my secret weapon. Some folks try to avoid it, but I find it's absolutely needed to stop those grainy sugar crystals from forming. My grandma showed me this trick, and her pralines were famous all over Louisiana church gatherings for their perfectly smooth feel.

Prep in Advance

These treats actually get better after sitting for a day as all the flavors blend together. I often fix them 1-2 days before parties. The texture also gets more stable, making them less likely to turn sticky when it's humid. Keep them separated with parchment paper so they keep their shape and don't fuse together.

Fixing Common Problems

Are your treats not firming up? You probably didn't boil the mix long enough. It needs that full 3 minutes of strong boiling to concentrate the sugars right. On the flip side, if your mix gets too hard to scoop, you've cooked it too long. You can save it by warming it on low heat with a spoonful of hot water, stirring until it softens again.

Tasty Twists

The standard version gives you that classic Southern praline taste, but you can play around with it. Try adding a spoonful of bourbon for grown-up flair, or swap in macadamias and dried cherries for something different. If you love chocolate, mix in 1/2 cup tiny chocolate chips after the mixture cools a bit—they create an amazing contrast to the caramel goodness.

With these handy tricks, you'll make amazing praline treats that'll brighten up any get-together!

Recipe Q&A

→ How can I tell if the sugar mix is cooked properly?

You'll know it's ready when it reaches a steady boil that doesn’t stop when stirred. Keep it at this boil for exactly 3 minutes, stirring non-stop. The mixture should darken slightly and thicken. Timing is key to getting the right result.

→ Is it possible to swap out any ingredients?

Yes, but only certain changes work well. You could try unsweetened coconut (add a bit of extra sugar to compensate), use walnuts instead of pecans, or substitute half-and-half for evaporated milk. However, it’s best not to replace the corn syrup since it’s vital for the texture and stops any graininess.

→ Why didn’t my pralines harden like they should?

The usual culprit is undercooking the sugar mixture. Be sure you boil it at a rolling boil for the full 3 minutes. Also, humid weather can mess with the setting process. If they still don’t firm up, pop them in the fridge to help them solidify.

→ Should I toast the pecans beforehand?

It’s not a must, but toasting really boosts their flavor. Toss them in a dry pan over medium heat, stir for 3-5 minutes until they smell nutty, then let them cool before using.

→ What’s the best way to store these, and how long do they last?

Keep them in an airtight container and layer wax paper between them to avoid sticking. At room temp, they last a week. Fridge storage extends freshness to 2-3 weeks, while freezing works for 3 months. Just thaw frozen ones for 30 minutes before eating.

→ Why do I need to stir the mixture for a few minutes after adding the pecans and coconut?

This step thickens the mixture slightly and ensures the pecans and coconut are mixed evenly. It also lets the blend cool down a bit, so it’s easier to scoop while still smooth.