CHOCOLATE-TOPPED PRALINES
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
- Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
- Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.
CHOCOLATE CHEWS
These special candies are one of my favorite things to make in my kitchen.-Donna Rhodes, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 dozen.
Number Of Ingredients 6
Steps:
- In a saucepan, melt butter over medium heat. Stir in corn syrup and cocoa; bring to a boil. Remove from the heat; stir in vanilla, 2 cups confectioners' sugar and milk powder. (Mixture will be stiff.), Turn out onto a surface lightly dusted with confectioners' sugar. Knead in remaining confectioners' sugar; knead 3-4 minutes longer or until stiff. Divide into four pieces and roll each into an 18-in. rope. Cut into 3/4-in. pieces. Wrap each candy in cellophane or waxed paper. Store in refrigerator.
Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 25mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
HERSHEY'S CHOCOLATE PRALINES
Make and share this Hershey's Chocolate Pralines recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 1h
Yield 3 Dozen
Number Of Ingredients 7
Steps:
- Line 2 cookie sheets with wax paper.
- In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
- Cook over medium heat,stirring constantly until mixture boils.
- Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
- Remove from heat.
- Add butter and vanilla.
- DO NOT STIR.
- Cool at room temperature to 160 degrees.
- Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
- Quickly drop by teaspoonfuls onto cookie sheet.
- Cool.
- Store covered.
CHOCOLATE PRALINES, MEXICAN STYLE
These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!
Provided by mintconditionherbfarm
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
- Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g
CHOCOLATE-COVERED ALMOND PRALINES
In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the grainy, sandy-sugary coating beneath the chocolate. The pralines are also delicious when made with hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h40m
Yield Makes 75 small servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Toast almonds in a single layer on a baking sheet until fragrant, about 15 minutes. Let cool.
- Bring sugar and 1/4 cup water to a boil in a medium saucepan, stirring until sugar dissolves. Continue to cook, without stirring, until a candy thermometer reaches 235 degrees, about 3 minutes.
- Add toasted nuts. Cook, stirring constantly, until sugar begins to crystallize, about 1 minute. Stir in 1 1/4 teaspoons salt. Continue to cook, stirring, until sugar forms a thin, sandlike coating on nuts, 2 to 3 minutes more. Pour mixture out onto a parchment-lined baking sheet and let cool for 30 minutes.
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly.
- Working in batches, sift nuts in a colander to remove excess sugar, and transfer nuts to a large bowl. Add chocolate, stirring to coat nuts completely. Pour mixture onto a parchment-lined baking sheet and separate clusters into individual nuts using a fork. Refrigerate until firm, about 30 minutes.
- Toss pralines with cocoa in a large bowl, tapping off excess. Fill 75 mini baking cups with 4 pralines each.
CHOCOLATE PRALINE COOKIES
This praline cookie is wonderful with or without the chocolate. In fact I have made it many times, and while I was waiting for the cookies to cool...somehow a few cookies would vanish every time my boyfriend went through the kitchen.
Provided by Sallysec
Categories Drop Cookies
Time 20m
Yield 25-35 Cookies
Number Of Ingredients 9
Steps:
- Set oven to 375°F.
- Cream butter and brown sugar together with an electric hand mixer, or if you would rather do it by hand, a heavy spatula will work.
- Add the baking powder and egg until the mixture looks smooth and creamy.
- Beat in the vanilla extract.
- Slowly beat the flour into the mixture, a quarter cup at a time until you use all the flour.
- Add your pecans or walnuts. (I have used both together, and apart, either way they taste wonderful! In fact I have even altered this recipe and used ground almonds).
- If you think the dough is too warm you may want to put it in the freezer. When I bake in the winter I often will put all my cookie doughs in the freezer for fifteen minutes before working with them. If the dough is too warm, it will spread while baking and you will get pancakes rather then cookies :).
- Take the dough from the freezer and drop it by the teaspoon onto an ungreased cookie sheet approx 2 inches apart.
- Bake for 8-10 minutes until the cookie looks golden, when you lift the cookies they should have an even color on the bottom.
- Cool the cookies on a wire rack until they are cool to touch.
- While the cookies cool gather your semisweet chips and vegetable shortening in a small sandwich baggie. If you want you can use a chocolate melting double boiler. Personally I like to do things the quick and easy way, so take your baggie of chocolate and shortening and seal it closed, then put it in a bowl of warm water. Wait approximately five minutes and the chocolate should have melted. If not repeat with warmer water. Use your finger to make sure the chocolate and shortening have mixed.
- Using a scissors snip the corner of the sandwich baggie and drizzle the chocolate over the cooled cookies. For small drizzles make only a slight cut in the corner of the bag, for larger chocolate lines, make a larger cut. I usually make designs on the cookies with the chocolate. Simple criss cross lines look elegant and sophisticated.
- These cookies are one of my favorites, and I often bring them to parties or special occasions because of their beautiful appearance and interesting flavor.
- **To Toast Nuts**.
- Set oven to 350°F.
- Place nuts on baking sheet in a single layer.
- Bake for approximately 5-8 minutes checking frequently, and stirring them about on the sheet. They should become a golden bronze color, depending on the nut. The toasting of nuts will allow for a richer flavor usually.
CHOCOLATE PRALINE ICE CREAM TOPPING
Friends tell me they look forward to ice cream socials just to have this topping.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, bring cream, brown sugar and butter to a boil, stirring constantly. Reduce heat; simmer for 2 minutes, stirring occasionally. Remove from the heat; stir in the chocolate chips until melted and smooth. Stir in pecans. Serve warm over ice cream. Store in the refrigerator.
Nutrition Facts :
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