Pecan Chocolate Pralines #SundaySupper
Author: adapted from Gourmet - December 1991
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
  1. For the pecan chocolate pralines:
  2. Line 2 large baking sheets with parchment paper and set aside.
  3. Combine the brown sugar, sugar, cream, salt and cream of tartar in a medium size saucepan. Stir to combine.
  4. 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°.
  5. Remove from the heat and cool until the temperature drops to 220°. Add the butter and vanilla.
  6. Beat the mixture until it is creamy, about 5 minutes. It will also be a bit thicker. Stir in the pecans.
  7. Working quickly, scoop the pralines onto the prepared pans, 1 tablespoon at a time. Cool completely.
  8. Once the pralines are cool, drizzle melted chocolate over them.
  9. Store in a plastic container with wax paper or parchment paper in between the layers.
  10. Betsy's tidbits:
  11. The number of servings will vary depending on how large you make your pecan chocolate pralines.
  12. 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