Chocolate Maple Walnut Praline
- 1 1/2 cups walnut pieces
- 1/2 cup pure maple syrup
- 2 cups granulated sugar
- 1/2 teaspoon fresh lemon juice
- 2 ounces unsweetened chocolate, chopped into 1/4-inch pieces
- Preheat the oven to 325 degrees.
- Toast the walnuts on a baking sheet in the preheated oven for 8 minutes.
- Remove from the oven and cool to room temperature.
- Heat the maple syrup in a 1 1/2-quart saucepan over medium-high heat.
- When the syrup begins to boil, reduce the heat to medium and allow the syrup to continue to boil and thicken for 10 minutes, stirring occasionally with a metal spoon.
- Remove the very hot syrup from the heat.
- Immediately add the walnuts to the syrup and stir to combine.
- Transfer the glazed walnuts to a baking sheet with sides.
- Use a metal spoon to spread the walnuts evenly over one half of the baking sheet.
- Set aside.
- Place the sugar and lemon juice in a 3-quart saucepan.
- Stir with a whisk to combine (the sugar will resemble moist sand).
- Caramelize the sugar by heating for 10 to 10 1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes.
- Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve.
- Immediately and carefully pour the caramelized mixture over the walnuts, covering all the nuts.
- Allow to harden at room temperature for at least 30 minutes.
- Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet), this will keep the shiny side looking shiny after cutting.
- Use a sharp serrated slicer to cut (use a sawing motion) the praline into desired size pieces.
- Store the pralines in a tightly sealed plastic container until ready to devour.
walnut pieces, maple syrup, sugar, lemon juice, chocolate
Taken from www.foodnetwork.com/recipes/chocolate-maple-walnut-praline-recipe.html (may not work)