These Chocolate Pecan Pralines combine rich cocoa, brown sugar, cream, and crunchy pecans for a decadent twist on a classic Louisiana confection.
Chocolate Pecan Pralines
Makes about 10 servings
Ingredients
- 2 cups firmly packed light brown sugar
- ½ cup heavy whipping cream
- 3 tablespoons Dutch process cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- Garnish: flaked sea salt
Instructions
- Line 2 baking sheets with parchment paper.
- In a 3½-quart enamel-coated cast-iron Dutch oven, whisk together brown sugar, cream, cocoa, baking soda, and kosher salt until well combined. Cook over low heat, stirring occasionally, until sugar is melted and mixture is glossy. Increase heat to medium-low, and cook, stirring occasionally, until mixture is gently boiling and a candy thermometer registers 240°.
- Remove from heat; quickly stir in butter and vanilla until butter is melted. Stir in pecans, and quickly drop mixture by large tablespoonfuls onto prepared pans. Immediately garnish with sea salt, if desired. Let stand until hardened, about 10 minutes. Store in an airtight container for up to 5 days.
Notes
Kitchen Tip
While many folks make pralines without a thermometer, they are very helpful in getting the best-looking and best-tasting results. Candy or deep-fry thermometers are ideal because you can clip them to the side of the pot, leaving your hands free to stir.
While many folks make pralines without a thermometer, they are very helpful in getting the best-looking and best-tasting results. Candy or deep-fry thermometers are ideal because you can clip them to the side of the pot, leaving your hands free to stir.
