Chocolate Chunk Pralines, a.k.a Crack Candy

Holiday season is in full swing and Christmas is fast approaching next week. Heres a fast a totally delicious candy that will make make you look like rock star!

While my family and I lived in Dallas I learn how to make pralines, a classic southern candy made with a similar sugar and butter base, then pecans were added.  With this recipe we’re keeping with southern roots but adding toasted hazelnuts, almonds and some sumptuous dark chocolate.




Melted butter, white sugar, with brown sugar is a great way to start any recipe.


Hard crack stage, 275 degrees


Almonds, hazel nuts and chocolate chunks


The only thing hard about this is how large to make the peices.


Chocolate Chunk Pralines (otherwise known as Crack Candy)

1 cup hazelnuts chopped and toasted
1 cup almonds chopped and toasted
4 tablespoons water
1 cup butter
1 teaspoon salt
2 cups sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
2 teaspoons vanilla extract
10 ounces chopped bittersweet chocolate

In a medium sized frypan toast hazelnuts and almonds until brown. Cool nuts and spread onto a parchment lined baking sheet. Distribute chopped bittersweet chocolate over nuts.
In a large pot combine butter, water, sugar, brown sugar and salt. Bring to a rolling boil, stirring as little as possible. Bring the mixture to a hard cracked candy stage or 275°. Add the vanilla extract and baking soda as soon as the mixture has reached 275°.  Pour sugar mixture over nuts and chocolate.
Allow the candy to cool on the baking sheet and then break in to serving pieces.
Adapted from VS in the kitchen.

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