- Home
- Candies
- How To make Chocolate Pecan Pralines Prudhomme
How To make Chocolate Pecan Pralines Prudhomme
1 1/2 Sticks unsalted butter
1 c Sugar
1 c Packed, light brown sugar
1 c Milk
1/2 c Heavy cream
1 c Coarsely chopped pecans
2 c Whole pecan halves
2 T Vanilla extract
1 1/2 c Semisweet chocolate chips
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.
How To make Chocolate Pecan Pralines Prudhomme's Videos
Bittersweet Confections
Make your wedding shine. Add fresh, handmade chocolate truffles to your menu. Let us cater your event with a Truffle Bar. A Truffle Bar is setup on a table (yours or ours) using a tastefully decorated array of platters and table wear. We label each platter using small table tents so your guests will be able to select their favorite(s). Choose one flavor or choose them all for a truly wonderful opportunity of tasting.
Authentic New Orleans Bread Pudding
This is an authentic New Orleans Bread Pudding, originally from the Bon Ton Cafe in New Orleans. The original calls for a whole cup of bourbon which I think is a little excessive. We've reduced the amount to 1/2 cup which is still strong. You could reduce it further to 1/4 cup if you wanted. The ingredients are: Bread Pudding:
1 loaf French bread, at least a day old, cut into 1-inch cubes (about 6-7 cups)
1 qt milk
3 eggs (large)
2 cups sugar
2 Tbsp vanilla extract
1 cup raisins (soaked an hour or two in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
Bourbon Sauce:
1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1/2 cup Kentucky bourbon whiskey (less or more to taste)
If you want a non-alcoholic version, use 1/2 cup of water mixed with 1 Tbsp vanilla extract and 2 Tbsp of cider or white vinegar in place of the bourbon called for in the sauce recipe.
Get the full printable recipe here:
Caramel candy
This is me showing my daughter how to make caramel candy.
New Orleans Pralines Made Easy!
M&E make delicious New Orleans style pralines. For more fun with M & E, please visit
Does not contain Paul Prudhomme or Emeril Lagasse
Chocolate Caramel Candy
Chocolates are yummy and everyone's favorite.
It is amazing, wonderful, awesome, perfect for all ages and seasons.
All Chocolate lovers would love to try their recipes at home.
Make your own classic Home made Chocolates that are Rich and Delicious at your kitchen.
It is easy to make it by anyone.
candy making.mp4
Learn about candy making with tips and secrets so you can start making candy successfully! Visit, EasyCandyMakingSecrets.com and sign-up for my FREE mini-course!