1 cup brown sugar
1 cup granulated sugar
½ cup heavy cream
¼ cup whole milk
1/8 teaspoon salt
2 Tablespoons unsalted butter
1 ounce finely chopped dark chocolate
1/2 tablespoon vanilla extract
3/4 cup pecan pieces
In a heavy bottomed non-reactive saucepan over low heat, combine sugars, cream, milk and salt. Stir until sugars have melted. Once sugars have melted make sure the sides of the pan are free from “radical” sugars and stop stirring.
Add a candy thermometer to the pan and cook the mixture until it reaches 235 degrees F.
Remove pan from heat and add the butter, chocolate, and vanilla. Be careful as mixture may bubble. Stop stirring and allow mixture to rest until it have cooled slightly and is no longer shiny.
Pipe out silver dollar shaped pralines and top with pecan pieces. Allow to cool to set.
Sore in an airtight container for up to 2 weeks.