Chocolate Maple Walnut Praline (Marcel Desaulniers)
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Chocolate Maple Walnut Praline (Marcel Desaulniers)
  Chocolate    Maple    Walnuts  
Last updated 6/12/2012 1:15:38 AM. Recipe ID 45115. Report a problem with this recipe.
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      Title: Chocolate maple walnut praline (marcel desaulniers)
 Categories: None
      Yield: 1 Servings
  1 1/2 c  Walnut pieces
    1/2 c  Pure maple syrup
      2 c  Granulated sugar
    1/2 ts Fresh lemon juice
      2 oz Unsweetened chocolate;
           -chopped into 1/4-inch
  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 praline in a tightly sealed plastic container until
  ready to devour. 

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Recipe ID 45115 (Apr 03, 2005)

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