Assemble all the
ingredients and utensils before starting to cook(Measure out the
chocolate chips and keep them refrigerated until just before needed.)
You will need a large, heavy-bottomed aluminum 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
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.
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.)
Stir in vanilla. then immediately
drop about 1/4 cup of chocolate chips into about one-sixth of the
batter. Stir quickly and just enough to cover some of the chips with
batter but not enough to allow the chips to melt.
the chocolate mixture onto the cookie sheet by heaping spoonful's, 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. repeat with remaining mixture, stirring briefly before adding
more chocolate chips.
The cooled pralines should be light brown,
opaque, somewhat chunky and crumbly.