| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 40 min |
| Yield: | 24 pralines |
Ingredients
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 3/4 cup evaporated milk
- 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
- 1/4 teaspoon baking soda
- 2 cups pecan halves, toasted
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups dark chocolate chips
- Flaked sea salt, optional
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
- Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook’s Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
- Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook’s Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 243 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 119 mg |
Reviews
This recipe sounds so yummy and I love your show 🙂
Ms Brown states to stir constantly not stepping away from pan.
Got a craving for pralines the other day and this totally hit the spot. Like other users, I cut down the amount of chocolate to about 3/4 cup and had enough to top the candy. Super easy, but make sure you use a candy thermometer to track the temp of the sugar.
I’ve made these 2 times this month! They’re very good and not hard to make. I used 1 cup chocolate chips instead of 2, that seemed like too much and 1 cup worked out just fine.
I made for Christmas eve, it was a hit. Great taste.
Nice and easy, and very yummy! Made these with my kids and they turned out great. We’ll definitely make them again!
This is an intermediate recipe- Candy making always requires a lot of attention. Directions should clarify that it burns very easily if your heat is not correct and you don’t constantly stir.
Horrible directions. No where does it say to continually stir the mixture as it heats, only said to stir before it starts to boil and then put the candy thermometer in. Well, if you don’t store it as it’s heating up, it burns! The whole bottom part of my mixture completely burned. I gave it two stars because the consistency was there for pralines and I can see it being good, but these directions need a little work.