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Chocolate-Covered Almond Pralines

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Recipe photo courtesy of Emily Kate Roemer

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.

Source: Martha Stewart Living, December 2011
Total Time Prep Yield

Ingredients

Directions

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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  • orange_kitten
    24 DEC, 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.
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