MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Chocolate Pecan Pralines - Prudhomme
Categories: Cajun, Candies
     Yield: 24 Servings

   3/4 c  Unsalted butter
     1 c  Sugar
     1 c  Light brown sugar; packed
     1 c  Milk
   1/2 c  Heavy cream
     1 c  Pecans; coarsely chopped
     2 c  Whole pecan halves
     2 tb Vanilla extract
 1 1/2 c  Semisweet chocolate chips;
          - chilled

 Assemble all the ingredients and utensils before starting to cook.
 Measure out the chocolate chips and keep them refrigerated 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 the heat. Stir in
 vanilla. Then immediately drop about 1/4 cup of chocolate chips
 into about 1/6th of the batter. Stir quickly and just enough to
 cover some of the chips with batter but not enough 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" in diameter and 1/2" 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.

 Recipe FROM: Paul Prudhomme's Louisiana Kitchen

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