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Chocolate-Covered Praline Chews

 Chocolate-Covered Praline Chews
The contrasting milk chocolate and white candy coating make these chewy treats eye-catching...and they taste as good as they look.
36 ServingsPrep: 40 min. Cook: 45 min. + chilling

Ingredients

  • 1 cup sugar
  • 1 cup light corn syrup
  • Dash salt
  • 1/4 cup butter, cubed
  • 2 teaspoons milk
  • 2 cups pecan halves
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 6 ounces white candy coating, coarsely chopped
  • 6 ounces milk chocolate candy coating, coarsely chopped

Directions

  • In a large heavy saucepan, combine the sugar, corn syrup and salt.
  • Bring to a boil over medium heat; cook until a candy thermometer
  • reads 245° (firm-ball stage), stirring occasionally. Gradually
  • stir in the butter, milk and pecans. Continue cooking until
  • temperature returns to 245°. Remove from the heat; stir in
  • vanilla. Immediately drop by tablespoonfuls onto greased baking
  • sheets. Cool.
  • In a microwave, melt white candy coating at 70% power for 1 minute;
  • stir. Microwave at additional 10- to 20-second intervals, stirring
  • until smooth.

2 of 2

Chocolate-Covered Praline Chews (continued)

Directions (continued)

  • Dip candies halfway into coating and allow excess to drip off. Place
  • on waxed paper-lined baking sheets; refrigerate for 15 minutes or
  • until set.
  • In a microwave, melt milk chocolate coating at 70% power for 1
  • minute; stir. Microwave at additional 10- to 20-second intervals,
  • stirring until smooth.
  • Dip other half of each candy and allow excess to drip off. Return to
  • baking sheets; refrigerate until set. Yield: about 3 dozen.