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Chocolate Pecan Pralines- Prudhomme

A home-style Chocolate Pecan Pralines- Prudhomme made with Unsalted Butter, Sugar, Light Brown Sugar, Milk, and Heavy Cream. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/2 stick
• 1 cup
• 1 cup
• 1 cup
• 1/2 cup
• 1 1/2 cup

Method (preview)

1. 1

   Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refregerated until just before needed.) You will need a large, heavy-bottomed aluminum pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet.

2. 2

   Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans. cook 5 minutes, whisking constantly. reduce heat to medium, and continue cooking and whisking 10 minutes.

3. 3

   Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower thge heat.) Stir in vanilla. then immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter.

4. 4

   Stir quickly and just enough to cover some of the chips with batter but not nenough to allow the chips to melt.

5. 5

   Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop); each praline should be about 2 inches in diameter and 1/2 inch thick. repeat with remaining mixture, stirring briefly before adding more chocolate chips.

6. 6

   LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the utensils in it.

7. 7

   This will melt the batter off.

8. 8

   From Paul Prudhomme’s Louisiana Kitchen.