Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Chocolate-Covered Almond Pralines 3.6 (12) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Emily Kate Roemer Prep Time: 25 mins Total Time: 1 hr 40 mins Yield: 75 small servings 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. Ingredients 2 ½ cups whole almonds (13 ounces) 1 cup sugar Salt 6 ounces semisweet chocolate, chopped ¼ cup unsweetened cocoa powder Directions Preheat oven to 350 degrees. Toast almonds in a single layer on a baking sheet until fragrant, about 15 minutes. Let cool. 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. 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. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. 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. 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. Rate it Print