Pecan and Chocolate Pralines
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24
- 1 cup sugar
- 1/2 cup heavy cream
- a candy thermometer
- 1 cup (packed) light brown sugar
- 2 tablespoons (1/4 stick) unsalted butter
- Carbohydrate 21 g(7%)
- Cholesterol 9 mg(3%)
- Fat 4 g(7%)
- Fiber 0 g(1%)
- Protein 0 g(1%)
- Saturated Fat 3 g(13%)
- Sodium 5 mg(0%)
- Calories 117
Preparation Line 2 baking sheets with parchment. Stirring gently, bring 2 cups pecans, both sugars, cream, and butter to a boil in a medium heavy saucepan over medium-high heat. Attach candy thermometer to side of pan. Boil, occasionally swirling pan, until thermometer registers 236°F, 7-8 minutes. Remove from heat; stir vigorously with a wooden spoon until mixture thickens and pecans are suspended in syrup, 2-3 minutes. Drop candy by heaping teaspoonfuls onto prepared sheets. Let cool completely. Spoon some melted chocolate over; place a pecan half on top. Chill until set, about 30 minutes. DO AHEAD: Can be made 1 week ahead. Store airtight in refrigerator. Return to room temperature before serving.
Preparation Line 2 baking sheets with parchment. Stirring gently, bring 2 cups pecans, both sugars, cream, and butter to a boil in a medium heavy saucepan over medium-high heat. Attach candy thermometer to side of pan. Boil, occasionally swirling pan, until thermometer registers 236°F, 7-8 minutes. Remove from heat; stir vigorously with a wooden spoon until mixture thickens and pecans are suspended in syrup, 2-3 minutes. Drop candy by heaping teaspoonfuls onto prepared sheets. Let cool completely. Spoon some melted chocolate over; place a pecan half on top. Chill until set, about 30 minutes. DO AHEAD: Can be made 1 week ahead. Store airtight in refrigerator. Return to room temperature before serving.
