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.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Reviews (1)

12 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
12/24/2011
This recipe is awesome and got rave reviews from all who tried them! I used Valrhona Manjari 64% for the chocolate and Valrhona cocoa powder. I would not toast the almonds for 15 minutes, I think they will burn. I did 11 minutes and they turned out perfectly. I will make these again for sure. A great holiday gift too.