Chocolate Pralines

This recipe is from Emeril Lagasse and works great for making crumblies.

• Ready In: 17 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 1⁄2 cup light brown sugar
• 1⁄2 cup sugar
• 1⁄4 cup heavy cream
• 2  tablespoons unsalted butter
• 3⁄4 cup pecans, chopped
• 2  ounces  semi-sweet chocolate chips

Directions

1. Line a large heavy baking sheet with parchment paper or aluminum foil and set aside.
2. 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.
3. Remove from the heat, add the pecans and chocolate chips, and stir vigorously until the pecans remain suspended in the mixture, about 2 minutes.
4. 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.).