Chocolate Pecan Pralines

2013-01-06
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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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