Phoenix Tortoises

aka Chocolate Covered Pralines

1.  Combine
   • 1 C sugar
   • 1 C brown sugar
   • 4 TBL butter
   • 1/4 tsp baking powder
   • 3/4 C evap milk
2. Heat mixture until 235-240 º  (soft ball stage)
3. Remove from heat and add
   • 2 C toasted pecans (lightly crushed)
   • 1/2 tsp kosher salt
   • 1 tsp vanilla extract
4. Stir continually – gets a bit harder to stir
5. Once it can be dropped onto a baking sheet lined with parchment paper with a small ice cream scooper, put them out
6. While those cool, melt 2 C chocolate in a double boiler
7. Either dip the hardened pralines into the chocolate, or drizzle chocolate over top.
8. Let cool completely