Pralines aux Pacanes enrobées de Chocolat, also known as Turtle Candies, are a delicious combination of crunchy pecans, rich caramel, and smooth chocolate. These homemade candies are perfect for gifting or indulging in a sweet treat. The combination of flavors and textures makes them irresistible!
Ingredients for Pralines aux Pacanes enrobées de Chocolat
For the Praline Base:
- 2 cups pecan halves: The base of the pralines, providing a rich, nutty flavor and crunchy texture.
- 1 cup granulated sugar: Adds sweetness and helps form the caramel base.
- 1/2 cup brown sugar: Adds a deeper, molasses-like flavor to the caramel.
- 1/2 cup heavy cream: Provides richness and creaminess to the caramel.
- 1/4 cup unsalted butter: Adds richness and helps create a smooth, creamy caramel.
- 1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1 teaspoon vanilla extract: Adds a warm, aromatic flavor to the pralines.
For the Chocolate Coating:
- 2 cups semisweet or dark chocolate chips (or a combination): Creates a rich, smooth chocolate coating.
- 1 tablespoon vegetable oil (optional): Helps the chocolate melt smoothly and gives it a glossy finish.
Instructions: How to Make Pralines aux Pacanes enrobées de Chocolat
Step 1: Prepare the Praline Base
- Toast the Pecans:
- Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast them in the oven for 5-7 minutes, or until they are fragrant and lightly browned. Set aside to cool.
- Make the Caramel:
- In a medium saucepan, combine the granulated sugar, brown sugar, heavy cream, unsalted butter, and salt. Cook over medium heat, stirring constantly until the sugars dissolve and the mixture begins to boil.
- Cook to Soft Ball Stage:
- Continue cooking the caramel, stirring frequently, until it reaches the soft ball stage (about 234°F to 240°Fon a candy thermometer). This usually takes about 5-7 minutes.
- Add the Vanilla and Pecans:
- Remove the saucepan from the heat and stir in the vanilla extract and toasted pecans. Mix until the pecans are well coated with the caramel.
- Form the Pralines:
- Line a baking sheet with parchment paper. Drop spoonfuls of the pecan-caramel mixture onto the parchment paper, forming small clusters. Let them cool and set completely at room temperature.
Step 2: Prepare the Chocolate Coating
- Melt the Chocolate:
- In a microwave-safe bowl, combine the chocolate chips and vegetable oil (if using). Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
- Dip the Pralines:
- Once the pralines have set, dip each praline into the melted chocolate, using a fork to help coat them evenly. Let the excess chocolate drip off, then place the coated praline back onto the parchment-lined baking sheet.
- Set the Chocolate:
- Allow the chocolate to cool and harden at room temperature, or speed up the process by placing the baking sheet in the refrigerator for about 15-20 minutes.
Step 3: Serve and Enjoy
- Serve the Bonbons Tortue:
- Once the chocolate has fully set, your pralines aux pacanes enrobées de chocolat are ready to enjoy! Store them in an airtight container at room temperature or in the refrigerator.
Cook’s Notes & Tips
- Caramel Consistency: Be sure to cook the caramel to the correct temperature (soft ball stage) to ensure the pralines set properly. Using a candy thermometer is recommended for accuracy.
- Chocolate Coating: The optional vegetable oil helps create a smoother, shinier chocolate coating, but it’s not necessary. You can also temper the chocolate for a glossy, firm finish.
- Storage: Store the pralines in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.
Variations of Pralines aux Pacanes enrobées de Chocolat
Here are some ways to customize your pralines:
- Milk Chocolate Coating: Use milk chocolate instead of dark or semisweet chocolate for a sweeter coating.
- Sea Salt Pralines: Sprinkle a pinch of sea salt over the chocolate before it sets for a sweet and salty twist.
- Nutty Pralines: Add chopped almonds, walnuts, or hazelnuts to the caramel mixture for a mix of flavors and textures.
Frequently Asked Questions (FAQs)
1. Can I use other nuts instead of pecans?
Yes, you can substitute pecans with other nuts like walnuts, almonds, or hazelnuts for a different flavor.
2. How do I store pralines?
Store pralines in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.
3. Can I freeze pralines?
Yes, you can freeze pralines. Wrap them tightly in plastic wrap and store in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
4. Can I make these pralines without chocolate?
Yes, you can enjoy the pralines without dipping them in chocolate. Simply allow the pecan-caramel clusters to set and enjoy them as is.
5. What can I serve with pralines aux pacanes enrobées de chocolat?
These pralines are delicious on their own, but they also pair well with coffee, tea, or as a topping for ice cream.
A Decadent and Nutty Treat
Pralines aux Pacanes enrobées de Chocolat (Bonbons Tortue) are a delightful combination of sweet, nutty pralines and rich chocolate. These homemade candies are perfect for sharing, gifting, or indulging in a sweet treat at home. With their satisfying crunch and smooth chocolate coating, they’re sure to become a favorite.
So gather your ingredients and enjoy making these decadent treats that are perfect for any occasion!
