Coconut Cashew Pralines

This homemade candy, which is nice at Christmas, is quick to prepare.

Coconut Cashew Pralines
60 candies
15 mins
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  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed brown sugar
  • 1 cup half-and-half or light cream
  • 3 tablespoons butter
  • 2 cups lightly salted roasted cashews
  • 1 cup flaked coconut, toasted*
Butter the sides of a 2-quart heavy saucepan about 7 inches in diameter.** In saucepan combine granulated sugar, brown sugar, and half-and-half. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate steady rate, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage (16 to 18 minutes).
Remove saucepan from heat. Add butter, but do not stir. Cool, without stirring, to 150 degree F (about 30 minutes).
Remove thermometer from saucepan. Stir in cashews and coconut. Beat vigorously with a clean wooden spoon until mixture just begins to thicken but is still glossy (about 3 minutes).
Working quickly, drop candy by spoonfuls onto parchment or waxed paper. Let stand until firm. Store tightly covered for up to 1 week. Makes about 60 candies.


  • *Toasting Coconut:

    Spread the coconut in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 8 minutes or until light golden brown, watching carefully and stirring once or twice so the coconut doesnt burn.


  • **

    A saucepan with a smaller diameter will not allow the proper evaporation needed in candy making.

nutrition information

Per Serving: cal. (kcal) 83, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 2, carb. (g) 12, fiber (g) 0, pro. (g) 1, vit. A (IU) 48.59, sodium (mg) 23, calcium (mg) 10.1, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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