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Recipes
January 2012

Pecan and Chocolate Pralines

By Bon Appétit Test KitchenPhotography by Jennifer May

3.8

(4)

Image may contain Plant Food Produce Fruit Citrus Fruit and Grapefruit

This chocolate and pecan praline recipe makes the perfect holiday gift—or emergency chocolate stash in your freezer. Up to you.

Recipe information

  • Yield

    Makes 24 Servings

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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

Nutrition Per Serving

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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