The popular confection is given a little twist with the addition of chocolate to the ingredients.
3 cups granulated sugar
1 stick butter
1 cup evaporated milk
4 oz. semi-sweet chocolate
2 tablespoons vanilla extract
1 cup pecan pieces
2 cups pecan halves
1. Combine sugar, butter and evaporated milk in a medium saucepot over a medium-high heat.
2. Bring to boil lower heat to a simmer. Add chocolate and stir constantly until temperature reaches 234 degrees on a candy thermometer.
3. Stir in vanilla and pecans. Simmer for additional minute and remove from heat. Sit for 5 minutes stirring occasionally.
4. Drop by tablespoon onto cookie sheet. Cool at room temperature.
Yields 20 pralines.
Recipe compliments of Chef Patrick Mould.