The classic Southern treat, now with chocolate!
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INGREDIENTS
1/3 cup of chocolate chips or melting wafers
3 tbsp of chocolate chips or melting wafers
1/2 cup each of brown and granulated sugar
1/4 cup of heavy cream
2 tablespoons of butter
1/4 teaspoon of salt
3/4 cup pecans
DIRECTIONS
Spread the pecans on a baking sheet lined with aluminum foil.
Place it in an oven heated to 350F.
After about 4 minutes, remove the sheet from the oven, toss the pecans, and return them to the oven for another 4 minutes or so.
Remove them from the oven and, once they’re cool, give them a rough chop.
Spray the baking sheet with nonstick cooking spray.
In a saucepan over medium heat, add both sugars, cream, butter, and salt.
Stir it until everything dissolves.
When it starts to boil, put a lid on the pan for a couple of minutes. This will wash down the sides of the pan and help prevent the formation of sugar crystals.
Remove the lid and insert a candy thermometer.
Continue to cook without stirring until the thermometer reaches 240 F.
Remove the thermometer from the pan and the pan from the heat.
Add the pecans and 1/3 cup of chocolate chips.
Stir the candy vigorously.
Continue to stir until the candy starts to hold its shape but is still easy to stir.
Quickly begin to drop small spoonsful of the candy onto the prepared baking sheet.
If the candy stiffens before you’re done scooping, add a spoonful of hot water and stir until it loosens, then continue scooping until you have formed all the pralines.
Temper 3 tablespoons of chocolate or melt 3 tbsp of wafers, place it in a piping bag, and pipe it over the pralines.
Thanks to Gibby Gibster for the awesome logo design.
You can check out his portfolio at www.mrgibbygib...