- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 3/4 cup chopped pecans
- 2 ounces semisweet chocolate chips, about 1/3 cup
Line a large heavy baking sheet with parchment paper or aluminum foil and grease. Set aside.
Combine the sugars, heavy cream, and butter in a large heavy nonstick saucepan and cook over medium-high heat, stirring, until the sugars have dissolved, about 3 minutes. Continue to cook until the mixture reaches the softball stage, 238 to 240 degrees F on a candy thermometer, 3 to 4 minutes.
Remove from the heat, add the pecans and chocolate chips, and stir vigorously until the pecans remain suspended in the mixture, about 2 minutes. Spoon onto the prepared baking sheet. Cool completely and then crumble, as needed for the Chocolate Praline Tart, or serve individually.