Cashew Pralines Recipe

This Cashew Pralines Recipe is a mix of a few ingredients, like cashews and chocolate that make the best no-bake candy. Perfect texture, too.

This Cashew Pralines Recipe is a bit of a change-up in that the flavor base is cashew instead of pecan. I’m sure my mother would approve. Cashews were her favorite nut.

Speaking of mother – she would make a praline candy that was one of my favorites.

Not traditional in any way and I think it may have been a whole lot of brown sugar. How times have changed?

Fast forward, I lived in Georgia when I was in my early 20s, and it was a couple of years of amazing experiences.

From the people to the landscapes, it gave my husband and me the ability to travel to the east coast in a depth that we wouldn’t have been able to do without living there.

Another major learning experience was cooking. My mother-in-law was an amazing southern cook.

It’s true that the green beans were cooked to death, and there wasn’t a vitamin left in the pot when they were done, but, boy, were they good.

Then there were biscuits and gravy. Gravies and sauces are no longer a problem for me. Another takeaway recipe? Pralines. Oh, yeah.

All about pralines

Now, there are traditional southern Pecan Pralines. It’s just delicious candy with a unique flavor and texture.

I wanted to change the recipe just for the fun of it. I can’t help myself.

The texture is different because of the oats, but in between the oats, you still get that creamy, sweet, brown, sugarish texture.

If you’ve ever had a praline, you know exactly what I’m talking about.

I made these in little cups, but you can make them in little round dollops like the originals. I’ve done that, too, and it works great.

Ingredients

• Dairy-free butter adds needed liquid and a buttery taste.
• Almond milk adds flavor and necessary liquid.
• Coconut sugar adds a different type of sweet flavor in a very understated way.
• Cocoa powder turns into deep, rich chocolate.
• Cashew butter
• Vanilla extract adds so much flavor to the mix.
• Sea salt is the perfect understated seasoning.
• Old fashioned oats make the chewy best base.

Instructions

• Put a mini paper liner in each cup of a mini muffin tin.  Alternatively, line a baking sheet with waxed paper.  Set aside.
• Melt the dairy-free butter in a medium-sized saucepan.
• Add almond milk, sugar, cocoa powder, and cook over medium heat.  Bring to a boil, stirring often. It takes about 3-4 minutes.
• Boil evenly over medium-high heat, stirring occasionally until you get to the softball stage. 235 degrees on a candy thermometer.
• Remove from heat and quickly stir in the cashew butter, vanilla extract, and salt. Mix well.
• Add the oats and mix well again.
• Fill each mini cup almost to the top.
• You could also drop by heaping teaspoons full onto waxed paper.
• Set aside and let cool completely.