Pecan Chocolate Pralines #SundaySupper |
Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
- 2½ cups pecan halves, toasted
- 2 cups light brown sugar
- 1 cup sugar
- 1 cup heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
- 4 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
- 7 ounces semisweet chocolate chips, melted
- For the pecan chocolate pralines:
- Line 2 large baking sheets with parchment paper and set aside.
- Combine the brown sugar, sugar, cream, salt and cream of tartar in a medium size saucepan. Stir to combine.
- Stir over medium heat and use a pastry brush dipped in cold water to brush down the sugar crystals that build on sides of the pan. Once the sugar dissolves, attach a candy thermometer to the pan. Raise the heat to medium high and cook the mixture, without stirring, until the temperature reaches 238°.
- Remove from the heat and cool until the temperature drops to 220°. Add the butter and vanilla.
- Beat the mixture until it is creamy, about 5 minutes. It will also be a bit thicker. Stir in the pecans.
- Working quickly, scoop the pralines onto the prepared pans, 1 tablespoon at a time. Cool completely.
- Once the pralines are cool, drizzle melted chocolate over them.
- Store in a plastic container with wax paper or parchment paper in between the layers.
- Betsy's tidbits:
- The number of servings will vary depending on how large you make your pecan chocolate pralines.
- The chocolate may be eliminated if you prefer your naked pecan pralines. Yet, as a friend pointed out, “Everything is better with chocolate!”
Additional time is needed for the pralines to cool.
Recipe by Desserts Required at https://www.dessertsrequired.com/pecan-chocolate-pralines-sundaysupper
3.2.1275