Made with Silk Cashew Milk these delicious Cashew Pralines are an easy, no-bake candy recipe that is ready in under 30 minutes and they’re perfect for sharing!
Years ago when we had our first child I switched from my regular skim milk to Silk Almond Milk for dietary needs and after I weaned my baby I attempted to switch back, but the taste just wasn’t the same. So you can imagine how excited I get when Silk comes out with a new dairy milk alternative and in the case of Cashew Milk my head was just spinning with all the possibilities!
Ever since Thanksgiving I have been toying with the idea of making pralines, I just love them, but I was too intimidated and busy to attempt making them during the holidays. After I tried my first sip of the NEW Silk Cashew Milk, I just knew it was finally time to conquer my prailine-making fears.
Silk Cashew Milk is the perfect match between tasty and guilt-free. Smooth, creamy and with 50% more calcium than traditional milk, it’s perfect over cereal, in smoothies and as a dairy milk substitute in your favorite recipes. I loved the added boost of cashew it brought to these pralines and that it makes them “lighter” than your typical praline without sacrificing any of the flavor!
I just love how simple and quick these little beauties are to make, they will definitely be on my list this holiday season. There’s just something about homemade candy that always makes me smile, for instance look at that nice vanilla bean flecking. How will you use Silk Cashew Milk? I hope you get a chance to try these Cashew Pralines soon and that you’ll enjoy them!
Yield 2 dozen, large pralines
- 1 1/4 c cashews, chopped
- 1 1/2 c sugar
- 3/4 c brown sugar, packed
- 1/2 c Silk Cashew Milk
- 6 Tbs butter
- 1 tsp vanilla bean paste
- 1/2 tsp kosher salt
- Line two baking pans with parchment paper or baking mats and set aside.
- In a large sauce pan mix together all of the ingredients using a wooden spoon.
- Cook over medium high heat until the mixture begins to boil, stirring occasionally.
- Clip your candy thermometer to the side of the pan once it begins to boil and stir constantly.
- Boil the mixture until it reaches between 238º and 240º F on the thermometer, about 3-5 minutes.
- Remove the pan from the heat and begin stirring, stir the mixture until it begins to look cloudy and creamy, less than 5 minutes.
- Working quickly, drop the mixture by spoonfuls onto the prepared pans and let cool for 10 minutes.
- You can serve them warm or cool completely and store in an airtight container at room temperature for up to 5 days.
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This conversation is sponsored by Silk. The opinions and text are all mine.