*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Thursday, May 02, 2024 4:54 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Cajun » Chocolate Pecan Pralines - Prudhomme
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chocolate Pecan Pralines - Prudhomme recipe to your favorite Save to favorite   Discuss Chocolate Pecan Pralines - Prudhomme recipe Write a comment   Print Chocolate Pecan Pralines - Prudhomme recipe Print this recipe   Email Chocolate Pecan Pralines - Prudhomme recipe to friend Email this recipe
  Chocolate Pecan Pralines - Prudhomme
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 194
Ingredients:
1 1/2 Sticks unsalted butter
1 cup Sugar
1 cup Packed, light brown sugar
1 cup Milk
1/2 cup Heavy cream
1 cup Coarsely chopped pecans
2 cup Whole pecan halves
2 tbsp Vanilla extract
1 1/2 cup Semisweet chocolate chips
Instructions:
NOTE: Chocolate chips should be chilled.
Assemble all the ingredients and utensils before starting to cook.
(Measure out the chocolate chips and keep them refregerated until just
before needed.) You will need a large, heavy-bottomed aluminum pot or
skillet with deep sides, a long-handled metal whisk or spoon, 2 large
spoons (or an ice cream scoop with a manual release) and a very
lightly greased cookie sheet. Melt the butter in the pot over high
heat; add the sugars, milk, cream and chopped pecans. cook 5
minutes, whisking constantly. reduce heat to medium, and continue
cooking and whisking 10 minutes.
Add the pecan halves and continue whisking and cooking until done,
about 8 to 10 minutes. (If the mixture smokes excessively toward end
of cooking time, lower thge heat.) Stir in vanilla. then immediately
drop about 1/4 cup of chocolate chips into about one-sixth of the
batter. Stir quickly and just enough to cover some of the chips with
batter but not nenough to allow the chips to melt. Quickly drop the
chocolate mixture onto the cookie sheet by heaping spoonfuls, using
the second spoon to push the batter off the first (or use ice cream
scoop); each praline should be about 2 inches in diameter and 1/2
inch thick. repeat with remaining mixture, stirring briefly before
adding more chocolate chips. The cooled pralines should be light
brown, opaque, somewhat chunky and crumbly. LAGNIAPPE: To clean the
pot and utensils, boil water in the pot with the utensils in it. This
will melt the batter off. From Paul Prudhomme's Louisiana Kitchen.
Rate this recipe:  
Featured Recipe
» Bennagin's Garlic Mashed Potatoes
Category: Copy Cat
Hits: 312
Rating:rating: (2)(2)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com