These have become a favorite at The Vegetarian Resource Group’s Pre-Thanksgiving Potluck! This recipe from Keryl Cryer (former Senior Editor of Vegetarian Journal) replaces evaporated milk (or cream) with almond milk, which makes it vegan and adds an even nuttier flavor to the pralines.

KERYL’S PRALINES

(Makes approximately 40 pralines)

• 3 cups organic white sugar
• 1 cup vanilla almond milk (at room temperature)
• 2 Tablespoons non-hydrogenated vegan margarine
• 2 dashes ground cinnamon
• 1-2 cups pecan halves (at room temperature)

In a medium-sized pot, combine the sugar, almond milk, margarine, and cinnamon. Cook, stirring, over medium heat until sugar is dissolved. Reduce heat to low and continue to cook, stirring occasionally, for approximately 20 minutes until bubbly and foamy.

While the mixture cooks, lay out sheets of aluminum foil, shiny side up, on a flat surface, such as a counter or table. When the mixture is bubbly, remove from heat. Stir in pecans until evenly coated. Use a large serving spoon to spoon mounds of coated pecans onto the foil. Work quickly but carefully. If the mixture starts to harden in the pot or becomes sugary before you finish, add some more milk and mix until smooth.

Allow pralines to harden on the foil for approximately 10 minutes. As soon as the pralines are hard, move them to a serving platter or a storage container. Store pralines at room temperature.