Chocolate-Pecan Pralines

Ingredients

• 2 oz chocolate baking squares unsweetened
• 3 cups firmly brown sugar light packed
• 0.3 cup butter 
• 2 tablespoons plus light
• 2 cups pecan halves and pieces 
• 1 teaspoon vanilla extract 
• 1 cup whipping cream 

Equipment

• frying pan
• oven
• wooden spoon
• wax paper
• dutch oven
• candy thermometer

Directions

1. Preheat oven to 35
2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
3. Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 236 (soft ball stage).
4. Remove sugar mixture from heat.
5. Add chocolate baking squares to sugar mixture. (Do not stir.)
6. Let sugar mixture stand until candy thermometer reaches 150 (20 to 25 minutes). Stir in vanilla and pecans using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto wax paper; let stand until firm (10 to 15 minutes).