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Chocolate Pralines
Makes Pralines Cookies
*1/2 cup light brown sugar
*1/2 cup granulated sugar
*1/4 cup heavy cream
*2 tablespoons unsalted butter
*3/4 cup chopped pecans
*2 ounces semi-sweet chocolate chips
1Line a large baking sheet with parchment paper or aluminum foil and set aside.
2Combine the brown sugar, granulated sugar, heavy cream and butter in a large heavy saucepan and cook over medium-high heat, stirring, until the sugars have dissolved, about 3 minutes. Continue to cook until the mixture reaches the softball stage, 238F degrees to 240F degrees on a candy thermometer, 3 to 4 minutes.
3Remove from the heat, add the pecans and chocolate chips, and stir vigorously until the pecans remain suspended in the mixture, about 2 minutes. Spoon onto the prepared baking sheet, spreading with the back of a spoon to form a thin layer of uniform thickness. Cool completely and then crumble as needed for Emeril's Warm Chocolate Praline Tart (See Recipe Index).
  • Alternatively, make individual pralines by dropping the hot praline mixture by the spoonful onto the prepared baking sheet, let cool, and then remove with a thin knife.
  • Source
    Chef Emeril Lagasse, from "Emeril's Delmonico", 2005 William Morris