Pecan and Chocolate Pralines
This chocolate and pecan praline recipe makes the perfect holiday gift—or emergency chocolate stash in your freezer. Up to you.
- 2 cups pecan halves plus 24 for garnish
- 1 cup (packed) light brown sugar
- 2 tablespoons (1/4 stick) unsalted butter
- 4 ounces semisweet or bittersweet chocolate, melted
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.