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

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

88 calories; calories from fat 58%; protein 1g; fat 5.7g; saturated fat 2.1g; carbohydrates 9.3g; fiber 0.3g; sodium 33mg; cholesterol 7.9mg.
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