Chocolate Pecan Pralines
Ingredients:
- 1 1/2 Sticks unsalted butter
- 1 c Sugar
- 1 c Packed, light brown sugar
- 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 chocolate chips, chilled
Directions:
- 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 sheet.
- 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.
Recipe yields: 24 Servings
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