Thursday, January 24, 2013

Chocolate pecan pralines recipe

shelled and unshelled pecans
shelled and unshelled pecans (Photo credit: Wikipedia)
If you are looking for a new twist on a classic recipe, try adding a little chocolate to them.

  • 1 1/2 cups sugar
  • 1 1/2 cups packed brown sugar
  • 1 cup cream
  • 3 tablespoons butter
  • 2 ounces unsweetened chocolate, finely chopped
  • 2 cups pecan halves
In a saucepan, combine sugars and cream and cook over medium heat until mixture boils, stirring frequently. Clip a candy thermometer to the side of the pan and reduce heat to medium low. Cook until mixture reaches 238-242 degrees F (soft ball stage).  Remove from heat and add butter and chocolate, but DO NOT stir. Allow to cool to 150 degrees without stirring. Once cooled to proper temperature, add pecans and stir vigorously until mixture thickens but is still glossy. Drop candy by teaspoonful onto waxed paper. Let sit until firm.

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