Food recipes
Chocolate Pralines
Chocolate Pralines Ingredients: sugars, brown sugars, granulated cream, fluid, heavy whipping butter, without salt nuts, pecans spartan, real semi-sweet chocolate baking chips, Directions: Line a large heavy baking sh...
Chocolate Pralines
Ingredients:
sugars, brown
sugars, granulated
cream, fluid, heavy whipping
butter, without salt
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
Directions:
Line a large heavy baking sheet with parchment paper or aluminum foil and set aside.
Combine the sugars, heavy cream, and butter in a large heavy saucepan and cook over medium-high heat, until the sugars have dissolved, constantly stirring, about 3 minutes.
Continue to cook until the mixture reaches the softball stage, 238 to 240 degrees F on a candy thermometer, another 3-4 minutes.
Remove 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 prepared baking sheet, spreading with the back of the spoon to form a thin layer of uniform thickness.
Cool completely and then crumble, as needed.
(You can also make individual pralines by dropping the hot mixture by the spoonful onto the prepared baking sheet, letting cool, and then removing with a thin knife.
).
Ingredients:
sugars, brown
sugars, granulated
cream, fluid, heavy whipping
butter, without salt
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
Directions:
Line a large heavy baking sheet with parchment paper or aluminum foil and set aside.
Combine the sugars, heavy cream, and butter in a large heavy saucepan and cook over medium-high heat, until the sugars have dissolved, constantly stirring, about 3 minutes.
Continue to cook until the mixture reaches the softball stage, 238 to 240 degrees F on a candy thermometer, another 3-4 minutes.
Remove 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 prepared baking sheet, spreading with the back of the spoon to form a thin layer of uniform thickness.
Cool completely and then crumble, as needed.
(You can also make individual pralines by dropping the hot mixture by the spoonful onto the prepared baking sheet, letting cool, and then removing with a thin knife.
).