Chocolate Pecan Pralines
2013-01-06

Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup packed, light brown sugar
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup coarsely chopped pecans
- 2 cups whole pecan halves
- 2 tablespoons vanilla extract
- 1 1/2 cups semisweet chocolate chips, chilled
Method
Step 1
Chocolate chips should be chilled. Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refrigerated until just before needed.)
Step 2
You will also need a large, heavy-bottomed stainless steel pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet.
Step 3
Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans. Cook 5 minutes, whisking constantly. Reduce heat to medium, and continue cooking and whisking 10 minutes.
Step 4
Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower the heat.)
Step 5
Stir in vanilla extract and immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter.
Step 6
Stir quickly and just enough to cover some of the chips with batter but not enough to allow the chips to melt.
Step 7
Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop); each praline should be about 2 inches in diameter and 1/2 inch thick.
Step 8
Repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly.
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