MEXICAN CHILI CANDY RECIPES

Name: Mexican chocolate pralines
Cook time: 30 min
Yield: 20
Ingredients: 2 cups whole pecans; 1 disc Mexican hot chocolate, (such as Ibarra); 2 ounces unsweetened baking chocolate; 1 1/2 cups granulated sugar; 3/4 cup brown sugar; 1/2 cup whole milk; 6 tablespoons unsalted butter; 1/2 teaspoon ground cinnamon; 2 teaspoons fresh orange zest; 1/4 teaspoon cayenne pepper; 1/4 teaspoon kosher salt; 1 teaspoon vanilla extract

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MEXICAN CHOCOLATE PRALINES | HOMESICK TEXAN

Mexican chocolate pralines | Homesick Texan image

Provided by Adapted by Lisa Fain from Aprovecho

Cook Time 30 minutes

Yield 20

Number Of Ingredients 12

Ingredients

2 cups whole pecans
1 disc Mexican hot chocolate, (such as Ibarra)
2 ounces unsweetened baking chocolate
1 1/2 cups granulated sugar
3/4 cup brown sugar
1/2 cup whole milk
6 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
2 teaspoons fresh orange zest
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

Steps:

In an oven set at 350 °F, roast the pecans for 10 minutes. After roasting, chop half of the pecans, leaving the other half whole.
In a large pot, melt together on medium heat the chocolates, sugars, pecans, milk, butter, cinnamon, orange zest, cayenne, and salt, stirring occasionally. Place a candy thermometer in the pot to monitor the heat. When it reaches 235°F, remove from the heat. Add the vanilla and stir the pot for 2 minutes. There should be a bit of shine to the candy but the candy will be a bit more thick.
Scoop pralines onto parchment paper. (If it’s too stiff, add warm water to mixture.) Let cool for an hour and remove. They will still be a bit shiny but will lose that shine after a few hours. No matter, they’re still delicious! They will keep covered for 5 days.

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