No-Bake Cornflake-Chocolate Pralines

1. 1

   Toast the pecans in a medium skillet over medium heat, stirring, about 5 minutes.

2. 2

   Transfer to a cutting board; let cool, then coarsely chop.

3. 3

   Line 2 baking sheets with parchment paper.

4. 4

   Toss the pecans and cornflakes in a large bowl.

5. 5

   Make the caramel: Bring the butter, cane syrup, heavy cream and salt to a boil in a medium saucepan over medium heat and cook, stirring with a wooden spoon, until the mixture pulls away from the sides of the pan and comes together into a loose ball, about 5 minutes.

6. 6

   Remove from the heat.

7. 7

   Once the caramel stops bubbling, stir in the semisweet chocolate until melted.

8. 8

   Pour the chocolate caramel over the cornflake mixture and toss to coat.

9. 9

   Scoop heaping tablespoonfuls of the mixture onto the prepared baking sheets and pack into compact mounds with your fingers.

10. 10

    Let set, about 1 hour.

11. 11

    Put the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted.

12. 12

    Drizzle over the cookies and let set, about 1 more hour.

13. 13

    Photograph by Johnny Miller

* Per serving · 4 servings · Values may vary.

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