Chocolate Praline

Notes: You can make this praline up to 1 week ahead; store airtight at room temperature.

This recipe goes with Chocolate Crème Brûlée

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 58%
  • Protein: 1g
  • Fat: 5.7g
  • Saturated fat: 2.1g
  • Carbohydrate: 9.3g
  • Fiber: 0.3g
  • Sodium: 33mg
  • Cholesterol: 7.9mg

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

Preparation

  1. 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. 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.
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