Chocolate Pralines combine the crumbly,
nutty taste of classic pralines with rich heavenly chocolate.
Ingredients:
- 1/2 cup semi-sweet chocolate chips, divided use
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 2 tbsp butter
- 1/4 tsp salt
- 3/4 cup toasted pecans, coarsely chopped
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Remove 3 tablespoons of chocolate chips from the ½ cup of chocolate chips and set aside.
2. In a medium saucepan, combine both sugars, the cream, the butter, and the salt over medium heat. Stir until the sugars and butter dissolve.
3. Continue to stir until mixture begins to turn color (or until candy thermometer reaches 240 deg) immediately add the pecans and the remaining 1/3 cup of chocolate chips.
4. Stir the candy vigorously. The chocolate will melt and the candy will start to get lighter in color and more opaque. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however. It is important not to stir too much, as pralines quickly go from fluid to rock-solid. Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet.
5. Work quickly to form the candies, as the pralines will start to set in the saucepan. If the candy stiffens before you’re done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines.
6. Place the reserved 3 tablespoons of chocolate chips in a small microwave-safe bowl and microwave them until melted, about 40 seconds. Scrape the melted chocolate into a small Ziploc bag and cut off the corner. Drizzle melted chocolate over the pralines in a decorative pattern.
7. Place the pralines in the refrigerator to set the chocolate, about 15 minutes. Store Chocolate Pralines in an airtight container at room temperature.
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