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+ servings
loaded pralines

Loaded Pralines

These are definitely a treat, but one that is loaded with real, good ingredients.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 50 candies
Calories 115 kcal


  • 2 cups unprocessed sugar like muscovado, demerara, or turinado
  • 1 cup organic heavy cream
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon organic vanilla
  • 1 cup organic dry roasted peanuts lightly salted
  • 1 cup roasted pumpkin seeds
  • 1 cup toasted pecan pieces
  • 1/2 cup chopped bittersweet chocolate melted
  • 1/2 cup organic unsweetened desiccated coconut


  1. Line two baking sheets with baking parchment. Set aside. 

  2. In a heavy, deep sided pot add the sugar and cream. Mix well, then insert a candy thermometer into the mixture and bring to a boil. 

  3. Allow the candy to reach 245°F then add the butter, vanilla, peanuts, pumpkin seeds, and pecans. 

  4. Mix well, then remove the pot form the heat and scoop the candy mixture by the rounded tablespoon onto the prepared baking sheets. Work quickly, but carefully, as the candy will harden fairly quickly and the candy may get a little grainy. 

  5. Allow the candy to cool for 10 minutes, then drizzle the melted chocolate over the candies and sprinkle the tops with the coconut. 

  6. Let stand 1 hour at room temperature, and then chill in the refrigerator for 10 minutes to fully set the chocolate before serving.