Mexican chocolate pralines
Servings 20 pralines
Ingredients
- 2 cups whole pecans
- 1 disc Mexican hot chocolate, such as Ibarra
- 2 ounces unsweetened baking chocolate
- 1 1/2 cups granulated sugar
- 3/4 cup brown sugar
- 1/2 cup whole milk
- 6 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 2 teaspoons fresh orange zest
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- In an oven set at 350 °F, roast the pecans for 10 minutes. After roasting, chop half of the pecans, leaving the other half whole.
- In a large pot, melt together on medium heat the chocolates, sugars, pecans, milk, butter, cinnamon, orange zest, cayenne, and salt, stirring occasionally. Place a candy thermometer in the pot to monitor the heat. When it reaches 235°F, remove from the heat. Add the vanilla and stir the pot for 2 minutes. There should be a bit of shine to the candy but the candy will be a bit more thick.
- Scoop pralines onto parchment paper. (If it’s too stiff, add warm water to mixture.) Let cool for an hour and remove. They will still be a bit shiny but will lose that shine after a few hours. No matter, they’re still delicious! They will keep covered for 5 days.
Notes
If you want to add bacon to these, I’d fry up four slices, crumble them and stir into praline when you add the vanilla.