Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ea Sticks unsalted butter 1 c Coarsely chopped pecans
1 c Sugar 2 c Whole pecan halves
1 c Packed, light brown sugar 2 T Vanilla extract
1 c Milk 1 1/2 c Semisweet chocolate chips
1/2 c Heavy cream

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.

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