No-Bake Chocolate Praline with Cornflakes

Ingredients:

• 0.5 cup pecans
• 2 cups cornflakes
• 6 tablespoons unsalted butter
• 1/4 cup cane syrup or 2 tablespoons each molasses and light corn syrup
• 2 tbsp. heavy cream
• A pinch of salt
• 30 g of chopped dark semi-sweet chocolate
• 30 g chopped white chocolate

Preparation:

1. Toast the pecans in a medium skillet over medium heat, stirring occasionally, for about 5 minutes. Transfer to a cutting board, let cool, then coarsely chop.
2. Line 2 baking sheets with parchment paper. In a large bowl, combine the pecans and cornflakes.
3. Prepare the caramel:
   
   In a medium saucepan, combine the butter, cane syrup, heavy cream, and salt. Bring to a simmer over medium heat and cook, stirring with a wooden spoon, until the caramel begins to pull away from the sides of the pan and forms a loose ball, about 5 minutes. Remove from the heat. Once the caramel stops bubbling, stir in the semisweet chocolate until completely melted.
   
4. Pour the chocolate caramel over the cornflake-nut mixture and stir to coat completely. Scoop out 1 heaping tablespoon of the mixture and drop it onto the prepared baking sheets. Use your fingers to shape the mixture into a compact shape. Let it set for about 1 hour.
5. Place the white chocolate in a small bowl and melt in the microwave in 30-second intervals, stirring, until smooth. Drizzle the white chocolate over the cookies and let them set for another hour.