CHOCOLATE-TOPPED PRALINES
Steps:
- 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.
HERSHEY'S CHOCOLATE PRALINES
Make and share this Hershey's Chocolate Pralines recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 1h
Yield 3 Dozen
Number Of Ingredients 7
Steps:
- Line 2 cookie sheets with wax paper.
- In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
- Cook over medium heat,stirring constantly until mixture boils.
- Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
- Remove from heat.
- Add butter and vanilla.
- DO NOT STIR.
- Cool at room temperature to 160 degrees.
- Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
- Quickly drop by teaspoonfuls onto cookie sheet.
- Cool.
- Store covered.
CHOCOLATE-COVERED ALMOND PRALINES
In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the grainy, sandy-sugary coating beneath the chocolate. The pralines are also delicious when made with hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h40m
Yield Makes 75 small servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Toast almonds in a single layer on a baking sheet until fragrant, about 15 minutes. Let cool.
- Bring sugar and 1/4 cup water to a boil in a medium saucepan, stirring until sugar dissolves. Continue to cook, without stirring, until a candy thermometer reaches 235 degrees, about 3 minutes.
- Add toasted nuts. Cook, stirring constantly, until sugar begins to crystallize, about 1 minute. Stir in 1 1/4 teaspoons salt. Continue to cook, stirring, until sugar forms a thin, sandlike coating on nuts, 2 to 3 minutes more. Pour mixture out onto a parchment-lined baking sheet and let cool for 30 minutes.
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly.
- Working in batches, sift nuts in a colander to remove excess sugar, and transfer nuts to a large bowl. Add chocolate, stirring to coat nuts completely. Pour mixture onto a parchment-lined baking sheet and separate clusters into individual nuts using a fork. Refrigerate until firm, about 30 minutes.
- Toss pralines with cocoa in a large bowl, tapping off excess. Fill 75 mini baking cups with 4 pralines each.
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