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Chocolate Praline

Yield Makes 6 to 8 servings
Notes: You can make this praline up to 1 week ahead; store airtight at room temperature.

Ingredients

  • 1/4 cup slivered almonds
  • 1 teaspoon vegetable oil
  • 1/4 cup sugar
  • 2 tablespoons butter
  • 1 tablespoon corn syrup
  • 1 1/2 teaspoons milk
  • 1 1/2 teaspoons unsweetened cocoa

Nutrition Information

  • calories 88
  • caloriesfromfat 58 %
  • protein 1 g
  • fat 5.7 g
  • satfat 2.1 g
  • carbohydrate 9.3 g
  • fiber 0.3 g
  • sodium 33 mg
  • cholesterol 7.9 mg

How to Make It

  1. Place almonds in a 9-inch pie pan. Bake in a 300° regular or convection oven, shaking pan once, until nuts are golden, 10 to 12 minutes. Coat a 12-inch square of foil lightly with vegetable oil (about 1 teaspoon).

  2. In an 8- to 10-inch frying pan over medium-high heat, combine sugar, butter, corn syrup, and milk. Stir occasionally until mixture is bubbly and golden, about 5 minutes. Add cocoa and stir until smooth, then stir in toasted almonds. Pour mixture onto oiled foil and spread about 1/4 inch thick. Let cool until solid, about 10 minutes. Break praline into 6 to 8 large chunks.