CHOCOLATE TOPPED PRALINES

A recent visit with my cousin and she wanted to learn how to use a candy thermometer to make pralines.  She had a recipe she had seen on Food Network from Kadea Brown for Chocolate Topped Pralines.  My usual recipe is from the Candy Man in Savannah, Georgia when I visited there but this looked easy so we tried that one.  Pralines can be tricky but this was an easy recipe and they turned out beautifully.  I did not get a picture after we drizzled the chocolate, but I am a purist when it comes to pralines and do not care for that part.

CHOCOLATE TOPPED PRALINES

1 cup granulated sugar

1 cup packed light brown sugar

3/4 cup evaporated milk

4 tablespoons butter

1/4 teaspoon baking soda

2 cups pecans halves (toasted)

1 teaspoon vanilla

Use parchment paper or silicone mat.  Set aside.  Have a tablespoon or cookie scoop ready.  In a saucepan add granulated sugar, brown sugar, evaporated milk, butter and baking soda.  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 the soft ball stage (235 to 240 degrees).  remove the pot from the heat and allow to cool for a few minutes.  Add the vanilla and pecans and stir vigorously until the candy begins to dull and the mixture starts to thicken. Work quickly.  Drop by heaping tablespoons or cookie scoop onto parchment paper.  If the mixture gets too thick, add a few tablespoons of hot water to thin out and continue.  Cool completely until set.  If desired melt chocolate chips and drizzle over pralines.