Chocolate Maple Walnut Pralines
September 17, 2018
: 12-16 servings
- 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
- Step 1 Preheat the oven to 325 degrees F.
- Step 2 Toast the walnuts on a baking sheet in the preheated oven for 8 minutes.
- Step 3 Remove from the oven and cool to room temperature.
- Step 4 Heat the maple syrup in a 1 1/2-quart saucepan over medium-high heat.
- Step 5 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.
- Step 6 Remove the very hot syrup from the heat.
- Step 7 Immediately add the walnuts to the syrup and stir to combine.
- Step 8 Transfer the glazed walnuts to a baking sheet with sides.
- Step 9 Use a metal spoon to spread the walnuts evenly over one half of the baking sheet.
- Step 10 Set aside.
- Step 11 Place the sugar and lemon juice in a 3-quart saucepan.
- Step 12 Stir with a whisk to combine (the sugar will resemble moist sand).
- Step 13 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).
- Step 14 Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve.
- Step 15 Immediately and carefully pour the caramelized mixture over the walnuts, covering all the nuts.
- Step 16 Allow hardening at room temperature for at least 30 minutes.
- Step 17 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.
- Step 18 Use a sharp serrated slicer to cut (use a sawing motion) the praline into desired size pieces.
- Step 19 Store the pralines in a tightly sealed plastic container until ready to devour.