No-Bake Cornflake and Chocolate Pralines

I don't have holiday cookie traditions. No tattered pieces of paper or index cards tucked away, scribbled with Great Aunt Peggy's or Grandmas faded handwriting. Truthfully, and part sadly, there isn't a lineage of recipes in my family. So, every Christmas, I make a different cookie recipe. Several ones, even. I say I like to just keep it interesting but, in part, I think I'm secretly searching for a recipe to make my own. One to pass down to my own children some day.

Of all of the cookies I've made over the past decade, this is one of those recipes that I could see making with grandchildren. And I have The Food Network Magazine to thank for it.

No-Bake Cornflake and Chocolate Pralines
by Shannon T

1/2 cup pecans
2 cups cornflakes
6 Tablespoons unsalted butter
1/4 cup pure cane syrup (such as Steen's) or 2 tablespoons each molasses and light corn syrup
2 Tablespoons heavy cream
1 ounce semisweet chocolate, chopped

Toast the pecans in a medium skillet over medium heat, stirring, about 5 minutes. Transfer to a cutting board; let cool, then coarsely chop.

Line 2 baking sheets with parchment paper. Toss the pecans and cornflakes in a large bowl.

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

Pour the chocolate caramel over the cornflake mixture and toss to coat. Scoop heaping tablespoonfuls of the mixture onto the prepared baking sheets and pack into compact mounds with your fingers. Let set, about 1 hour.

Begin sugar coma.