Melt 6 Tablespoons vegan butter in a medium sauce pan, on medium heat.

Once butter is melted, add 1 ½ cups brown sugar, ½ cup coconut milk, ½ teaspoon salt, and 1 ½ teaspoon corn syrup.

Stir mixture together and bring to a boil. Make sure you stir the mixture often, to prevent it from burning to the sides or bottom of the pan.

After bringing the mixture to a boil remove from heat. At this point you can take two paths:

-pour mixture into stand mixer and mix 1 ⅔ cup powdered sugar and 1 ½ teaspoons vanilla in on low until smooth.

-add 1 ⅔ cup powdered sugar and 1 ½ teaspoons vanilla into the pot and mix using a hand mixer on low until smooth.

Next add 1 ½ cups peanuts into the sugar mixture. Allow to cool for 10 minutes. This allows the mixture to thicken up. Stir the bowl every minute or so.

Using tablespoons, measure one tablespoon onto a sheet of parchment paper or silicone baking mat. Continue making drops about an inch or two apart from one another, until all of your praline mixture is measured out.

Sprinkle the tops of the peanut pralines with flaky sea salt.

Allow drops to cool for 3-4 hours. Remove from non-stick surface and store in an airtight container.