Chocolate-Covered Almond Pralines

In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the grainy, sandy-sugary coating beneath the chocolate. The pralines are also delicious when made with hazelnuts.

  • Prep:
  • Total Time:
  • Yield: Makes 75 small servings
Chocolate-Covered Almond Pralines

Photography: Emily Kate Roemer

Source: Martha Stewart Living, December 2011


  • 2 1/2 cups whole almonds (13 ounces)
  • 1 cup sugar
  • Salt
  • 6 ounces semisweet chocolate, chopped
  • 1/4 cup unsweetened cocoa powder


  1. Preheat oven to 350 degrees. Toast almonds in a single layer on a baking sheet until fragrant, about 15 minutes. Let cool.

  2. Bring sugar and 1/4 cup water to a boil in a medium saucepan, stirring until sugar dissolves. Continue to cook, without stirring, until a candy thermometer reaches 235 degrees, about 3 minutes.

  3. Add toasted nuts. Cook, stirring constantly, until sugar begins to crystallize, about 1 minute. Stir in 1 1/4 teaspoons salt. Continue to cook, stirring, until sugar forms a thin, sandlike coating on nuts, 2 to 3 minutes more. Pour mixture out onto a parchment-lined baking sheet and let cool for 30 minutes.

  4. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly.

  5. Working in batches, sift nuts in a colander to remove excess sugar, and transfer nuts to a large bowl. Add chocolate, stirring to coat nuts completely. Pour mixture onto a parchment-lined baking sheet and separate clusters into individual nuts using a fork. Refrigerate until firm, about 30 minutes.

  6. Toss pralines with cocoa in a large bowl, tapping off excess. Fill 75 mini baking cups with 4 pralines each.

Cook's Notes

Pralines can be stored in an airtight container at room temperature (75 degrees or lower; refrigerate if higher) for up to 2 weeks.


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