Had some issues following a praline technique at start of recipe for double chocolate praline cookies. Described in following link (with photos). What did I do wrong? And am I correct to be a little annoyed with the paltry detail in the recipe? Or am I fully to blame b/c first time I only used cane sugar and second time it was a mix of cane and white granulated sugar? Both times I used a heavy bottomed copper saucepan. http://bit.ly/IJhQCA
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