Buttery, Sweet Vanilla Pecan Pralines – Pure Indulgence!

Vanilla Pecan Pralines are more than just a sweet treat; they are a delightful journey into the heart of Southern confectionery, promising a melt-in-your-mouth experience that is simply unforgettable. As I embark on sharing this beloved recipe with you, I want to emphasize that these iconic candies have a rich heritage, particularly hailing from the bustling streets of New Orleans. They evolved from a sophisticated French confection into the cherished Southern classic we adore today.

Originally, pralines were a refined European dessert – whole almonds coated in caramelized sugar, a creation attributed to French Marshal du Plessis-Praslin’s chef in the 17th century. However, it was the ingenuity of French settlers arriving in Louisiana that truly transformed this candy. By incorporating readily available local ingredients like pecans, they gave birth to the distinctive, creamy, and nutty delicacy that has become synonymous with Southern hospitality and charm. This adaptation highlights a beautiful blend of cultures and culinary innovation.

Why Do We Love Vanilla Pecan Pralines So Much?

What makes these exquisite confections so universally adored? It’s the perfect harmony of textures and flavors that captivates every palate. Imagine the buttery, soft, and slightly crumbly texture that dissolves on your tongue, followed by the satisfying crunch of perfectly toasted pecans. The fragrant warmth of vanilla beautifully complements the deep, rich notes of pecan and caramelized sugar, creating an irresistible symphony of sweetness. Every bite of a truly well-made praline is an indulgence, a moment of pure bliss that transports you straight to a sun-drenched porch in Louisiana.

Today, mastering the art of crafting your own Vanilla Pecan Pralines allows you to bring that quintessential Southern charm right into your kitchen. Whether you’re making them for a special occasion, a thoughtful gift, or simply to satisfy a craving, I assure you this recipe promises to deliver that authentic, delectable experience everyone will rave about.

this Recipe

Ingredients:

• 3 cups granulated sugar: This essential ingredient forms the foundational sweetness and structural backbone of our delightful Vanilla Pecan Pralines. I always opt for a good quality pure cane sugar for the cleanest flavor profile and best setting properties.
• 1 cup packed light brown sugar: The addition of light brown sugar contributes a wonderful depth of flavor, introducing subtle caramel notes that beautifully complement the vanilla and pecans. It also plays a role in achieving that desirable chewy-yet-creamy texture we’re aiming for. Remember to firmly pack it into your measuring cup to ensure accurate measurement.
• 1 ½ cups heavy cream: This is truly our secret weapon for achieving that signature melt-in-your-mouth creaminess. Heavy cream is vital for creating the rich, smooth consistency that distinguishes truly exceptional pralines. Please, do not substitute with lighter creams or milk; the full-fat content is absolutely crucial here.
• ¾ cup (1 ½ sticks) unsalted butter: I always use unsalted butter in my baking and candy making so I can precisely control the salt content myself. Cut the butter into a few smaller pieces to facilitate more even melting within the mixture. Beyond richness, butter contributes significantly to the praline’s smooth and luxurious texture.
• ¼ teaspoon fine sea salt: A small but mighty ingredient! Just a touch of fine sea salt is absolutely crucial for balancing the intense sweetness and amplifying all the other wonderful flavors. It truly helps the vanilla and pecan notes to sing, preventing the pralines from being cloyingly sweet.
• 1 teaspoon light corn syrup: While seemingly a tiny amount, light corn syrup is a powerhouse ingredient in candy making, especially for pralines. Its primary function is to prevent sugar crystallization, which is key to ensuring our pralines are wonderfully smooth and non-grainy. It acts as an interfering agent, inhibiting large sugar crystals from forming.
• 2 teaspoons pure vanilla extract: For those signature Vanilla Pecan Pralines, a high-quality pure vanilla extract is non-negotiable. I believe using a good quality, pure extract delivers an authentic, aromatic flavor that truly elevates the entire candy-making experience, infusing each bite with a warm, comforting essence.
• 3 cups pecan halves: Fresh, plump, and vibrant pecan halves are paramount. You have an option here: you can use them raw, or for an extra layer of deliciousness, I highly recommend toasting them lightly beforehand. Toasted pecans offer a deeper, nuttier, and more complex flavor that truly enhances the praline. More on toasting them in the preparation steps!

Preparing Your Workspace and Ingredients

1. Before we even think about turning on the stovetop, it’s absolutely vital to prepare our workspace. Making pralines is a process that moves quite quickly once the candy mixture reaches temperature, and you won’t have the luxury of time to scramble for ingredients or tools. My first step is always to accurately measure out all the ingredients: have your granulated sugar, brown sugar, heavy cream, butter (cut into pieces), fine sea salt, and light corn syrup all pre-measured and waiting patiently in separate bowls or measuring cups right near your stovetop. This mise en place approach will save you stress and potential mistakes down the line.
2. Next, prepare your baking sheets. I typically line two large baking sheets with parchment paper or high-quality silicone baking mats. These surfaces are where our beautiful Vanilla Pecan Pralines will be scooped and allowed to cool and set. Ensure they are placed on a stable, flat surface where they won’t be disturbed, ready for immediate use. Sometimes, for extra assurance, especially if I’m using a parchment that tends to curl, I’ll lightly spray it with a neutral cooking spray, though good quality parchment often negates this need.
3. If you’ve decided to toast your pecans – and again, I highly recommend this step for an intensified nutty flavor – now is the ideal time to do so. Spread the 3 cups of pecan halves in a single, even layer on a separate baking sheet. You can either toast them in a preheated oven at 350°F (175°C) for about 7-10 minutes, or you can use a dry skillet over medium heat, stirring them frequently, for approximately 5-7 minutes. It’s crucial to watch them very carefully during this process, as nuts can go from perfectly toasted to burnt in a matter of seconds. You’ll know they are ready when they release a wonderfully fragrant, toasted aroma and have deepened slightly in color. Once toasted, immediately remove them from the heat and allow them to cool completely before you incorporate them into the hot praline mixture; this helps them maintain their crispness and prevents them from becoming soft.
4. Finally, I always have my 2 teaspoons of pure vanilla extract measured out and standing by. Additionally, gather a clean, sturdy heatproof spoon or ladle for scooping the finished pralines, and a small bowl of ice water positioned nearby. The ice water serves as a traditional, reliable method for testing the doneness of the candy, offering a valuable backup check even if you’re using a candy thermometer. Having everything within arm’s reach makes the candy-making process much smoother and more enjoyable.

Making the Praline Base

5. Alright, let’s get cooking! In a large, heavy-bottomed pot or a sturdy Dutch oven – I always reach for one that’s at least 5-6 quarts to comfortably accommodate the boiling mixture and prevent any messy boil-overs – combine your precisely measured granulated sugar, light brown sugar, heavy cream, the cut-up unsalted butter, fine sea salt, and the light corn syrup. It’s important to ensure your pot is thoroughly clean and dry before you begin, as any residual moisture or particles can affect the candy’s outcome.
6. Place the pot over medium heat. Now, this is where your patience and active involvement come in. Stir the mixture constantly with a sturdy wooden spoon or a heatproof spatula. You’re aiming to melt all the butter and, more importantly, ensure that both types of sugar are completely dissolved into the cream. This initial, thorough stirring is absolutely critical for preventing sugar crystallization later on, which can lead to grainy pralines. Don’t rush this step; it typically takes about 5-8 minutes. As the mixture heats, it will gradually transform from a lumpy concoction into a smooth, liquid, and homogenous syrup.
7. Once you’re absolutely certain that the sugar is fully dissolved and the mixture begins to simmer gently, you must stop stirring. At this point, carefully insert your candy thermometer, making sure the tip is fully submerged in the candy mixture but not touching the bottom of the pot, as this can give an inaccurate reading. From this moment forward, it is paramount to resist any urge to stir the mixture! Stirring after the sugar has dissolved can introduce tiny air bubbles and encourage the formation of sugar crystals on the sides of the pot, which can then “seed” the entire batch and lead to undesirable grainy pralines.
8. Allow the mixture to boil steadily and vigorously over medium heat. You’ll observe it bubbling quite actively. As it cooks, the mixture will gradually begin to thicken and undergo a beautiful color transformation, progressing from a light, creamy shade to a rich, golden caramel hue. This boiling process can take a significant amount of time, typically ranging from 15 to 25 minutes, but this can vary depending on the specific characteristics of your stovetop and the ambient humidity in your kitchen.
9. Continue to cook the mixture, steadfastly resisting any stirring, until your candy thermometer accurately registers 238°F (114°C). This specific temperature is widely known as the “soft-ball” stage in candy making, which is exactly what we need for our creamy pralines. If you’re employing the traditional ice water test as a backup or alternative, carefully drop a small amount of the boiling mixture into your prepared bowl of ice water. It should immediately form a soft, pliable ball that holds its shape when you pick it up, but it should still be quite sticky and easily flatten when pressed. If it feels too hard, you’ve overcooked it; if it dissolves instantly, it hasn’t cooked long enough.
10. As the mixture steadily approaches the crucial 238°F mark, it’s essential to keep a very close eye on it. The temperature can rise quite rapidly in those final few degrees, and even a slight overshoot can affect the final texture. The moment your thermometer hits 238°F, immediately and carefully remove the pot from the heat. Timing and precision at this stage are absolutely critical for perfectly creamy pralines.

Adding the Pecans and Flavoring

11. The instant the pot is removed from the heat, without any delay, promptly add your 2 teaspoons of pure vanilla extract and your full 3 cups of prepared pecan halves directly into the hot sugar mixture. You’ll immediately notice the beautiful, fragrant aroma of vanilla wafting up, and the pecans will begin to warm and integrate into the rich caramel base.
12. Now, this is where the true magic and transformation truly begin, and it’s a pivotal moment for developing the signature texture of our pralines! Using your sturdy wooden spoon or heatproof spatula, begin stirring the mixture vigorously and continuously. You’re not just mixing the ingredients; you are actively “working” the candy. Continue to stir energetically for a good 3 to 5 minutes. During this period, you’ll witness a remarkable metamorphosis: the mixture will gradually start to thicken significantly, it will begin to lose its initial glossy sheen, and it will become wonderfully opaque and develop a slightly grainy or sandy texture. Simultaneously, you’ll observe it lightening in color as it cools down slightly and the sugar crystals begin to form and adhere around the pecans. This sustained, vigorous stirring is absolutely fundamental and non-negotiable for achieving that perfectly creamy, slightly crumbly texture that defines authentic Vanilla Pecan Pralines. It precisely encourages the formation of very fine, uniform sugar crystals throughout the mixture, which is what gives the praline its unique melt-in-your-mouth quality, rather than a hard, brittle, or overly chewy candy.
13. You’ll know you’ve reached the ideal stage when the mixture is no longer shiny or syrupy but instead looks quite dull, thick, and pours like a very thick, somewhat lumpy fudge, rather than a smooth, flowing syrup. It should be thick enough that when you lift your spoon, the mixture holds its shape and doesn’t immediately run off. It’s a delicate balance: don’t over-stir, or the mixture can become too stiff and difficult to scoop onto your prepared sheets; conversely, don’t under-stir, or it will remain too runny and won’t set properly with the desired creamy, crumbly texture. This critical stirring phase often requires a bit of intuition and practice to master perfectly, but observing the visual and textural changes will guide you.

The Crucial Cooling and Setting Phase

14. Working quickly is essential now, because the praline mixture, having reached its optimal stirred consistency, will begin to set quite rapidly. Using a large spoon or a small ladle, quickly drop dollops of the warm praline mixture onto your prepared parchment-lined baking sheets. I typically aim for drops that are about 2 to 3 inches in diameter, ensuring that each individual praline has a generous and appealing distribution of pecan halves. Strive to make them relatively uniform in size, as this aids in consistent cooling and setting times for the entire batch.
15. As you scoop, try your best to avoid scraping the bottom or the sides of the pot too vigorously. The candy mixture in these areas tends to cool and crystallize faster than the main body of the candy, which can potentially lead to a more crumbly or less creamy texture in those specific pralines. Instead, focus on scooping from the central, still-warm and pliable mass of the candy. If the mixture in the pot starts to become too stiff to scoop effectively, you can gently place the pot back on very low heat for a few seconds, stirring constantly, just to loosen it up slightly. Be extremely cautious not to re-melt it entirely or overheat it, as this can compromise the texture you’ve worked so hard to achieve.
16. Now for the test of patience! Allow your freshly dropped Vanilla Pecan Pralines to cool completely and set undisturbed at room temperature. The setting time typically ranges from about 30 minutes to an hour, but this duration can certainly vary based on the ambient humidity levels and the temperature in your kitchen. It is incredibly important to resist the urge to touch, poke, or move them while they are in the process of setting! Disturbing them too early can disrupt the delicate crystallization process, which might lead to sticky pralines or an undesirable, less-than-perfect texture.
17. Once they are completely cool and firm to the touch, your pralines should lift off the parchment paper easily and cleanly. They will be solid, holding their distinct shape, yet they should retain that delightful, slightly creamy or beautifully crumbly texture when you bite into them. This perfect consistency is the hallmark of a well-made praline, a testament to your careful attention to temperature and technique.

Tips for Perfect Vanilla Pecan Pralines

18. Humidity is Your Praline’s Arch-Nemesis: This cannot be stressed enough – pralines are incredibly sensitive to humidity. On a particularly humid day, sugars readily absorb moisture from the air, which can make it exceptionally difficult for the candy to set properly, often resulting in sticky, weeping pralines. If at all possible, always choose a dry, low-humidity day for making your pralines. If you absolutely must attempt them on a humid day, you might need to cook the mixture to 1-2 degrees Fahrenheit higher than the recommended 238°F (114°C) to compensate for the excess moisture in the air. Running a dehumidifier in your kitchen for a few hours before and during the process can also significantly help in such conditions.
19. Accurate Temperature is the Golden Rule: A reliable, accurately calibrated candy thermometer is truly your best friend in this recipe. I recommend calibrating your thermometer periodically by placing it in vigorously boiling water; at sea level, it should read 212°F (100°C). If it reads differently, make a mental note to adjust your target cooking temperature accordingly. Even a difference of just a few degrees can drastically alter the final texture of your pralines, leading to them being either too soft and gooey or too hard and brittle. Precision here is paramount for that perfect praline consistency.
20. The “No-Stir” Rule After Dissolving: I truly cannot emphasize this point enough. Once the sugar has completely dissolved and the mixture has begun its steady boil, you absolutely must cease stirring. Stirring at this stage can cause tiny sugar crystals to form on the sides of the pot. These stray crystals can then act as “seeds,” encouraging the entire batch of candy to crystallize improperly, leading to a disappointingly grainy texture. If you happen to observe any sugar crystals forming on the sides of your pot, gently brush them down into the boiling mixture with a clean pastry brush dipped in warm water, being extremely careful not to touch the main body of the candy with the brush itself, just the sides of the pot.
21. The Power of Vigorous Stirring for Texture: The post-boil, off-heat stirring phase is where you perform the alchemy that transforms a simple liquid sugar syrup into those wonderfully creamy, luscious Vanilla Pecan Pralines. Do not be timid! Stirring rapidly and continuously serves multiple critical functions: it helps to cool the mixture down to the setting point, and crucially, it encourages the formation of countless tiny, uniform sugar crystals. It is these fine crystals that are directly responsible for creating that signature smooth, slightly crumbly, and melt-in-your-mouth texture. If you don’t stir enough, your pralines might end up too glossy and hard, like a brittle. If you happen to stir too much, they might seize up too quickly in the pot, making them difficult to scoop.
22. Patience During the Setting Phase: It is incredibly tempting to peek, prod, or even try a warm praline, but allowing your pralines ample time to cool and set completely undisturbed is a virtue rewarded. Moving or touching them too soon can disrupt their final crystalline structure, potentially making them sticky or affecting their perfect, desired texture. Trust the process; they will firm up beautifully and flawlessly on their own.
23. Proper Storage for Longevity: Once your Vanilla Pecan Pralines are entirely cool and firm, store them in an airtight container at room temperature. To prevent any sticking, it’s a good practice to layer them between sheets of parchment paper. Pralines are generally at their absolute best when enjoyed within 1-2 weeks of making them. It is important to avoid refrigerating them, as the cold temperature and increased moisture inside the fridge can often cause them to become sticky, compromising their delicate texture.
24. Troubleshooting Sticky Pralines: If your delightful pralines happen to turn out sticky, it’s typically an indicator that the mixture wasn’t cooked to a high enough temperature, or perhaps there was an excessive amount of humidity in your kitchen during the candy-making process. While it’s not always a guaranteed fix, you can sometimes attempt to salvage them: gently reheat a small batch in a microwave-safe bowl until they are just softened, then re-stir them vigorously for a minute or two, and re-drop them onto fresh parchment. However, sometimes a sticky batch is simply destined to be enjoyed as a decadent, warm topping for vanilla ice cream!
25. Achieving the Right Drop Consistency: The consistency of the praline mixture when you scoop and drop it is paramount. It should be noticeably thick – thick enough that it holds its shape relatively well and doesn’t spread excessively once on the parchment, yet still pliable enough to be easily scooped from the pot. If the mixture begins to stiffen too much in the pot before you’ve managed to scoop all of it, you can carefully place the pot back on a very, very low heat for only a few seconds, stirring continuously, just to gently soften it enough to resume scooping. Be exceedingly careful not to completely re-melt it or overheat it, as this could lead to crystallization issues.
26. Experiment and Embrace the Pecans: While I have a deep appreciation for the classic elegance of whole pecan halves, you’re certainly welcome to experiment! You could try using roughly chopped pecans for a slightly different textural experience, or even a thoughtful mix of halves and chopped pieces. Regardless of your choice, always ensure your pecans are fresh and of high quality to guarantee the best possible flavor. Lightly toasting them, as previously mentioned, truly unlocks and intensifies their nutty essence, and it’s a preparatory step I almost never skip when making the ultimate Vanilla Pecan Pralines.
27. Embrace the Journey and the Process: Making pralines, like many traditional candy-making arts, often requires a little bit of practice and patience to truly master. Please, don’t be disheartened if your very first batch doesn’t turn out absolutely perfect. Each attempt provides invaluable learning opportunities, teaching you more about how your specific stovetop, your choice of pot, and your unique local environmental conditions (like humidity) influence the final outcome. The immensely satisfying reward of indulging in a batch of homemade, wonderfully creamy, and vanilla-infused pecan pralines is, without a doubt, absolutely worth every bit of effort and every learning curve you encounter!

Conclusion:

And there you have it, my friends! We’ve journeyed through the simple, yet utterly delightful, process of creating a truly iconic Southern treat. I truly believe that once you experience the magic of these pralines, you’ll understand exactly why I’m so passionate about them. They’re not just a dessert; they’re a little piece of culinary history, a moment of pure, unadulterated indulgence that brightens any day. The way the golden-brown sugar caramelizes to perfection, the rich, buttery notes that sing on your palate, and the satisfying crunch of the toasted pecans – it all comes together in a symphony of flavors and textures that is genuinely unforgettable. This isn’t just another recipe to add to your collection; it’s a cornerstone, a foundational sweet that will undoubtedly become a much-loved staple in your kitchen. I’ve often found that the most comforting and memorable treats are those made with simple ingredients and a little bit of love, and these pralines embody that philosophy entirely. They offer a unique blend of sophisticated sweetness and heartwarming familiarity that appeals to everyone, from the most discerning gourmet to the pickiest eater.

So, why is this recipe an absolute must-try? Because it delivers on every promise of a perfect praline. You get that exquisite, melt-in-your-mouth texture that’s simultaneously creamy and slightly chewy, studded with perfectly toasted pecans that add an incredible depth of flavor and a delightful crunch. The subtle hint of vanilla rounds out the richness beautifully, preventing it from being overly sweet and instead creating a balanced, elegant confection. I promise you, the aroma alone as these cook will fill your home with an inviting warmth that’s impossible to resist. These are the kind of sweets that evoke memories of childhood, of family gatherings, and of pure, simple joy. They are surprisingly easy to make, requiring no special equipment, just a little patience and attention to detail. And the reward? A batch of gorgeous, glossy, irresistible sweets that look as impressive as they taste. They’re proof that some of the best things in life are indeed the simplest, created with love and shared with joy. You’re not just making a sweet treat; you’re crafting an experience, a delightful moment that can be savored.

Serving Suggestions & Creative Variations:

Now that you’ve mastered the art of making these incredible confections, let’s talk about how to enjoy them to the fullest and even get a little creative! Of course, eating them straight from the cooling rack (once they’ve firmed up, mind you!) is an absolute delight, and often my preferred method. However, these versatile treats lend themselves beautifully to a variety of serving options. Imagine crumbling a few of these delightful pralines over a scoop of vanilla bean ice cream – the contrast of the cold, creamy ice cream with the warm, crunchy praline bits is simply divine. They also make a fantastic garnish for cheesecakes or even as an unexpected crunchy element in a fruit salad with a light cream dressing. For a truly decadent breakfast or brunch, consider roughly chopping a few and sprinkling them over pancakes or waffles with a drizzle of maple syrup. The sweet, nutty crunch adds an extraordinary dimension. And for the ultimate gift, arrange a selection of these beautiful pralines in a decorative box or a clear cellophane bag tied with a ribbon; they’re always a welcome and much-appreciated present for friends, family, or hosts.

Feeling adventurous? While the classic recipe for Vanilla Pecan Pralines is perfect as is, you can certainly experiment with a few variations to tailor them to your taste. For a subtle twist, try adding a pinch of sea salt to the mixture at the end – it beautifully enhances the caramel notes and creates a delightful salty-sweet sensation. You could also experiment with different extracts; a touch of almond extract instead of vanilla, or even a tiny splash of bourbon, can add a sophisticated depth of flavor. If pecans aren’t your only love, walnuts or even a mix of pecans and almonds could be used for a different nutty profile. For a truly decadent variation, consider drizzling your cooled pralines with melted dark or milk chocolate; the chocolate shell adds another layer of indulgence and visual appeal. And for a festive touch during the holidays, a pinch of cinnamon or a tiny grating of nutmeg introduced with the vanilla can evoke warm, seasonal flavors. The possibilities are truly endless once you have this foundational recipe down.

Your Turn to Create and Share!

I truly hope this guide has inspired you to step into your kitchen and experience the joy of making these incredible pralines for yourself. There’s something incredibly satisfying about transforming simple ingredients into something so utterly delicious and beautiful. Don’t be intimidated; follow the steps, trust the process, and you’ll be rewarded with a batch of homemade treats that will impress everyone fortunate enough to try them. I wholeheartedly encourage you to give this recipe a try this week. Whip up a batch for your next gathering, surprise a loved one with a homemade treat, or simply make them for yourself to enjoy with a cup of coffee or tea. Once you’ve made them, I would absolutely love to hear about your experience! Did you stick to the classic? Did you try any of the variations? What was your favorite part of the process? Please, share your stories, your triumphs, and especially your photos! Tag me on social media or leave a comment below with your thoughts and creations. Your feedback and shared experiences truly make this community vibrant and inspiring for everyone. Happy cooking, and get ready to fall in love with these delightful homemade pralines!

Vanilla Pecan Pralines

Indulge in these delightful Vanilla Pecan Pralines, a classic Southern confectionery with a rich heritage. Featuring a harmonious blend of sweet vanilla and crunchy pecans, these melt-in-your-mouth treats promise pure bliss with every bite.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 Minutes

Servings
24 pralines

Ingredients

• 2.5 cups granulated sugar
• 7 oz evaporated milk
• 0.25 cup butter (cubed)
• 11 oz vanilla chocolate chips
• 1 teaspoon vanilla extract
• 2 cups chopped pecans
• 4 oz marshmallow creme

Instructions

1. Step 1
   Measure all ingredients and prepare two baking sheets by lining them with parchment paper or silicone mats. If desired, lightly toast pecans in a dry skillet over medium heat for 5-7 minutes or in a 350°F (175°C) oven for 7-10 minutes, then let cool.
2. Step 2
   In a large, heavy-bottomed pot, combine the granulated sugar, evaporated milk, and cubed butter. Place over medium heat and stir constantly until the butter is melted and the sugar is fully dissolved. Bring the mixture to a gentle boil, continuing to stir for 5-7 minutes.
3. Step 3
   Remove the pot from the heat. Immediately stir in the vanilla chocolate chips and marshmallow creme until completely melted and the mixture is smooth. Add the vanilla extract and chopped pecans, stirring until everything is well combined and evenly distributed.
4. Step 4
   Working quickly, use a large spoon or small ladle to drop dollops of the warm praline mixture onto the prepared parchment-lined baking sheets. Aim for about 2-3 inch diameter pralines. Allow them to cool completely and set undisturbed at room temperature for 30-60 minutes, or until firm.
5. Step 5
   Once completely cool and firm, lift the pralines off the parchment paper. Store them in an airtight container at room temperature, layered with parchment paper if needed, and enjoy within 1-2 weeks. Avoid refrigeration to prevent stickiness.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

October 16, 2025 by Melissa