Chocolate Pralines

Chocolate Pralines

The Spruce / Elizabeth LaBau

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 15 servings
Yield: 15 pralines
Nutrition Facts (per serving)
126 Calories
8g Fat
15g Carbs
1g Protein
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Nutrition Facts
Servings: 15
Amount per serving
Calories 126
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 14%
Cholesterol 9mg 3%
Sodium 51mg 2%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 2%
Total Sugars 14g
Protein 1g
Vitamin C 0mg 0%
Calcium 13mg 1%
Iron 0mg 2%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate Pralines combine the crumbly, nutty taste of classic pralines with rich semisweet chocolate.


  • 1/2 cup semisweet chocolate chips, divided

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 1/4 cup heavy cream

  • 2 tablespoons unsalted butter

  • 1/4 teaspoon salt

  • 3/4 cup pecans, toasted, coarsely chopped

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  3. Remove 3 tablespoons from the ½ cup of chocolate chips and set aside.

  4. In a medium saucepan, combine both sugars, the cream, the butter, and the salt over medium heat. Stir until the sugars and butter dissolve. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer.

  5. Continue to cook without stirring until the thermometer reaches 240 F. Once the proper temperature is reached, remove the candy from the heat, take out the thermometer, and immediately add the pecans and the remaining 1/3 cup of chocolate chips.

  6. Begin to stir the candy vigorously. The chocolate will melt and the candy will start to get lighter in color and more opaque. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however. It is important not to stir too much, as pralines quickly go from fluid to rock-solid.

  7. Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet. Work quickly to form the candies, as the pralines will start to set in the saucepan.

  8. If the candy stiffens before you’re done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines.

  9. Place the reserved 3 tablespoons of chocolate chips in a small microwave-safe bowl and microwave them until melted about 40 seconds.

  10. Scrape the melted chocolate into a small zip-close bag and cut off the corner. Drizzle melted chocolate over the pralines in a decorative pattern.

  11. Place the pralines in the refrigerator to set the chocolate, about 15 minutes.

  12. Store chocolate pralines in an airtight container at room temperature.

  13. Enjoy!