Dark Chocolate Praline
Yields 20
Chocolate and Pecans, can it get any better!
  1. Sugar 1 1/2 cups
  2. Salt 1/4 tsp
  3. Water 1/3 cup
  4. light corn syrup 3 Tbsp
  5. Vinegar 1/2 tsp
  6. Bittersweet chocolate, broken in small pieces 8 oz
  7. Broken pecan halves 3/4 cup
  1. In a medium saucepan mix sugar, salt, water, corn syrup and vinegar. Bring to a boil while stirring constantly. Lower the heat and allow to boil 3 minutes without stirring. Remove from the heat and allow to rest 4 to 5 minutes. Add the chocolate, stir until melted, add the pecans and stir again.
  2. Using a measuring spoon, drop mixture by the tablespoonful onto a foil-lined cookie sheet. Work quickly as mixture sets easily. Refrigerate for about 30 minutes or until completely set. Remove from foil paper using a plastic or rubber spatula. Store in refrigerator in lightly packed jar.
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