Pecan and Chocolate Pralines

These New Orleans classics will satisfy a serious sweet tooth.
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Makes 24


Recipe by The Bon Appétit Test Kitchen

Photograph by Jennifer May
January 2012


Ingredients

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

Special Equipment:
A candy thermometer

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°, 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.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Warm Sticky Gooey Desserts Slideshow.

nutritional information
2 pralines contain:
Calories (kcal) 358.9
%Calories from Fat 56.8
Fat (g) 22.7
Saturated Fat (g) 6.6
Cholesterol (mg) 18.7
Carbohydrates (g) 42.4
Dietary Fiber (g) 2.4
Total Sugars (g) 38.7
Net Carbs (g) 39.9
Protein (g) 2.6
Sodium (mg) 9.1

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