Prep 30 mins
Cook 1 hr 15 mins
I recently found this recipe in a cookbook given to me by another Zaar member. My family always makes candy for our holiday tins and this looks as though it would be a great addition to the collection. Have not tried it yet, so feedback is welcome. The name praline strikes me as peculiar since that term is generally given to southern confections made with pecans, not walnuts. This makes smallish pieces so you may want to double as I will. Cooking time includes initial cooling time.
- 78.07 ml sugar
- 29.58 ml light brown sugar
- 59.14 ml whole almond (unblanched)
- 14.79 ml sesame seeds
- 56.69 g semisweet chocolate
- vegetable oil
- parchment paper
- Brush a large baking sheet with vegetable oil and set aside.
- Put the sugars and almonds in a large saucepan and heat gently until the sugar has dissolved. Continue to cook until the sugar develops a rich brown color and the almonds turn a darker brown. Shake the pan whilst cooking to insure all the nuts are well coated. Stir in the sesame seeds and turn the candy out onto the treated pan. Form a sheet of candy as you would with bark. Let cool one hour.
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water or use a double boiler. DO NOT let the water touch the bottom of the bowl or the chocolate itself.
- Break the candy (by hand or with a knife) into 20 or so pieces. Line a baking sheet with parchment paper. Dip half of each candy in the chocolate and shake off excess. Place the coated candy on the parchment paper and allow the coating to cool and set.
- NOTE: The brittle softens over time - especially when exposed to air and moisture. If you are not serving soon, dip the whole bite in chocolate to extend the dish's longevity.