Black Walnut Pralines are a wonderful twist on the traditional Pecan Praline and they melt in your mouth. Make these from scratch and impress everyone.
I just can’t help it. Why always stick to tradition when you can mix it up. I have turned pecan pralines into a creamy smooth Black Walnut Pralines Recipe.
In fact, mom use to make pralines that are very similar to this one. No raisins in hers but they sure were good! Sweet? Yes!
This black walnut pralines recipe is done like drop candy but you can also do it as my mother did. She put muffin cups into a muffin tin and poured in the mixture to about 1/2″ deep.
Not the little muffin cups. Those didn’t even exist then but I mean the full size muffin cups. 1/2″ deep. Such a special day!
Since there are such great craft scissors out there now you could even cut the muffin cups down with paper pinking sheers. That way you could leave the candy in the paper holders – a much fancier presentation.
The pralines will set and harden and you can easily peel away the muffin cups if you didn’t go the decorative route. Place the round discs on a pretty plate to serve or store in a candy tin.
But … back to drop candies … drop a heaping tablespoon of the hot candy onto parchment paper that has been placed on a baking sheet.
Fill up the sheet and let harden. Peel off the parchment and serve in a bowl or plate. They store for a long time in an airtight container in the refrigerator.
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Can I use other Nuts Besides Walnuts?
- Regular ol’ walnuts are perfect too.
- This recipe is absolutely aimed at making walnut candy in a new way but you can change it if there are people who can’t eat walnuts.
- Of course, traditional pecans are perfect.
- Peanuts would be delicious. Peanuts and raisins are perfect together.
Something just popped into my head. Do you know I’m not a fast writer at all. One of these posts takes me about three hours to write. I’m not kidding.
Let me tell you why.
First I want to get the narrative going. Then I want to try to pass on some knowledge to you that you may not know yet. Then I try to think up questions that you might have for the recipe.
And, in between all of that, my mind wanders.
I’m thinking of the ingredients then I think of another recipe I could make.
The photos are nice but I wonder if I could show you a pretty photo of something I’ve cooked that is similar.
Then I remember that I have to work on the nutrition label. And I’m hungry.
So now, at this time, in real time, I’ve reminded myself to show you something else.
I won’t stray off the the topic of this black walnut pralines recipe by too far but I’d love for you to see the other recipe that I have on pralines. It’s Cashew Pralines with Chocolate and Oats.
The picture is right here below and if you’d like to take a quick look at it’s recipe card then go ahead and click on the title or the picture.
Sounding good, eh? So now back to this Black Walnuts Pralines Recipe!
I did a search for walnut candy and, man, it is popular. Anything you can think of is being attempted. I’d rather stay with just a few ingredients and makes candy as easy as possible.
You usually want it when you’re having a sweets craving anyway so you might as well be able to make it asap. There is a little cooking for this recipe to get that perfect consistency.
It would just crumble into clumps if it wasn’t cooked. True, it would still taste delicious but you’d have to use a spoon and that just seems a little too funny.
Scroll on down to the recipe card and get out your seven ingredients to make this twisted classic for a great sweet candy.
Black Walnut Pralines
- 1 1/2 cup granulated sugar
- 1 1/2 cup packed brown sugar
- 1 cup almond creamer
- 3 tablespoons coconut butter
- 1 cup chopped black walnuts
- 1 cup raisins
- 1 teaspoon organic vanilla extract
- Lay a piece of parchment paper on a baking sheet.
- Butter the sides of a 2 qt. saucepan.
- Combine the creamer and both sugars in the pot.
- Stir the sugar to melt and cook over medium hi heat to boiling - stirring (almost) constantly.
- This takes about 6 to 8 minutes.
- Clip on a candy thermometer.
- Cook over medium heat to 234 degrees - soft ball stage. This takes about 10 to 18 minutes. This mixture should boil at a moderate rate.
- Remove saucepan from the heat and drop in the butter. Do NOT stir.
- Cool, without stirring to about 150 degrees. This takes about 30 minutes.
- Remove the thermometer and stir in the vanilla, walnuts and raisins.
- Stir about 30 seconds. Drop by heaping tablespoons full onto parchment paper.
- The candy may stiffen while you work and you can add a little bit of water. Stir again and drop again until all the candy pralines are done.
- Let set and when firm pack into an airtight container.
Can You Freeze Pralines Black Walnut Candy?
- Now don’t laugh. I know you’re saying “These won’t last that long!”
- But, yes, you can.
- These will keep in the fridge for about 3 weeks (another hint that they may not make it to the freezer) and in the freezer for about 6 months.
- When defrosting just set out in a bowl and they will defrost in no time.
Okay one more pretty picture but this time it’s for walnut candy pushed one step further into bars. Healthier English Toffee Squares are an absolute go-to.