Shelly's Recipe

PEANUT BUTTER AND CHOCOLATE PRALINES

Category: Candy

1 lb light brown sugar (about 3 firmly packed cups)
3/4 cp evaporated milk
1/8 tsp salt
1 tbsp unsalted butter
3 tbsp creamy peanut butter
2 tsp unsweetened cocoa powder
2 cups pecan pieces

Combine the brown sugar, milk, salt, butter, peanut butter, and cocoa in a large saucepan over medium-high heat. Stir to dissolve as the mixture heats. Continue to cook, stirring, until the mixture begins to bubble around the edges of the pan and reaches 234 degrees to 240 degrees F on a candy thermometer, or the soft ball stage (that is, when a bit of the mixture is dropped into cold water, it forms a soft ball that flattens), about 12 minutes. Remove from the heat and stir in the pecans.

Drop the mixture by the tablespoonful onto a waxed or parchment paper on a baking sheet and let cool completely. Lift the pralines off the paper with a thin knife. Pralines can be stored in an airtight container at room temperature for up to 2 weeks.