Pecan And Chocolate Pralines
- 2 cups pecan halves plus 24 for garnish
- 1 cup sugar
- 1 cup (packed) light brown sugar
- 1/2 cup heavy cream
- 2 tablespoons (1/4 stick) unsalted butter
- 4 ounces semisweet or bittersweet chocolate, melted
- A candy thermometer
- 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 236u0b0F, 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:
pecan, sugar, light brown sugar, heavy cream, butter, bittersweet chocolate, thermometer
Taken from www.epicurious.com/recipes/food/views/pecan-and-chocolate-pralines-380636 (may not work)