Reviews (1)
Add Rating & Review
12 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
4
1 star values:
0
Martha Stewart Member
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.
Back to Chocolate-Covered Almond Pralines
All Reviews for Chocolate-Covered Almond Pralines
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Chocolate-Covered Almond Pralines
Credit:
Emily Kate Roemer
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Makes 75 small servings
Ingredients
Ingredient Checklist
2 1/2 cups whole almonds (13 ounces)
1 cup sugar
Salt
6 ounces semisweet chocolate, chopped
1/4 cup unsweetened cocoa powder
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.
Gallery
Chocolate-Covered Almond Pralines
Credit:
Emily Kate Roemer
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Makes 75 small servings
Gallery
Chocolate-Covered Almond Pralines
Credit:
Emily Kate Roemer
Chocolate-Covered Almond Pralines
Credit:
Emily Kate Roemer
Chocolate-Covered Almond Pralines
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Makes 75 small servings
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Makes 75 small servings
prep: 25 mins
total: 1 hr 40 mins
prep:
25 mins
total:
1 hr 40 mins
Yield: Makes 75 small servings
Makes 75 small servings
Ingredients
Ingredients
- 2 1/2 cups whole almonds (13 ounces)
- 1 cup sugar
- Salt
- 6 ounces semisweet chocolate, chopped
- 1/4 cup unsweetened cocoa powder
Directions
Preheat oven to 350 degrees. Toast almonds in a single layer on a baking sheet until fragrant, about 15 minutes. Let cool.
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.
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)
Add Rating & Review
12 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
4
1 star values:
0
Martha Stewart Member
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.
Reviews (1)
Add Rating & Review
12 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
4
1 star values:
0
Add Rating & Review
12 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
4
1 star values:
0
12 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
4
1 star values:
0
12 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
4
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 3
- 3 star values:
- 1
- 2 star values:
- 4
- 1 star values:
- 0
Martha Stewart Member
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.
Martha Stewart Member
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.
Rating: 5 stars
All Reviews for Chocolate-Covered Almond Pralines
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Covered Almond Pralines
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
