Cajun Chocolate Pecan Pralines
- 1 1/2 Sticks unsalted butter
- 1 c Sugar
- 1 c Packed, light brown
- 1 c Milk
- 1/2 c Heavy cream
- 1 c Coarsely chopped pecans
- 2 c Whole pecan halves
- 2 tb Vanilla extract
- 1 1/2 c Semisweet
- NOTE: 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.)
- 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.
- Quickly drop
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.
Yield: 24 Servings
Cajun Recipes Page 1