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Chocolate Praline





Yields
Makes 6 to 8 servings

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

 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
Step 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).

Step 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.

Nutrition Facts

Servings Makes 6 to 8 servings


Amount Per Serving
Calories 88Calories from Fat 58
% Daily Value *
Total Fat 5.7g9%

Saturated Fat 2.1g11%
Cholesterol 7.9mg3%
Sodium 33mg2%
Total Carbohydrate 9.3g4%

Dietary Fiber 0.3g2%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.