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Name: Chocolate Maple Walnut Praline (Marcel Desaulniers)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 c Walnut pieces; 2 oz Unsweetened chocolate;; 1/2 c Pure maple syrup; 2 c Granulated sugar; 1/2 ts Fresh Lemon Juice

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INGREDIENTS

1 1/2 c Walnut pieces
2 oz Unsweetened chocolate;
1/2 c Pure maple syrup
2 c Granulated sugar
1/2 ts Fresh Lemon Juice

INSTRUCTIONS

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. Recipe By : BAKERS DOZEN (MARCEL DESAULNIERS) SHOW #BD1A24 Posted to MC-Recipe Digest V1 #311 Date: Sat, 23 Nov 1996 22:29:17 -0600 From: Jackie Bordelon

NOTES

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Chocolate Maple Walnut Praline (Marcel Desaulniers)

1 1/2 c Walnut pieces
2 oz Unsweetened chocolate;
1/2 c Pure maple syrup
2 c Granulated sugar
1/2 ts Fresh Lemon Juice

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.  Recipe By     : BAKERS DOZEN (MARCEL DESAULNIERS) SHOW #BD1A24    Posted to MC-Recipe Digest V1 #311    Date: Sat, 23 Nov 1996 22:29:17 -0600    From: Jackie Bordelon <jbord@premier.net>

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Nutrition

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Serving Size: 1 Serving (808g)
Recipe Makes: 1 Servings

Calories: 3932
Calories from Fat: 2238 (57%)

Amt Per Serving		% DV

	Total Fat 248.6g	331 %
	Saturated Fat 38.7g	194 %
	Monounsaturated Fat 39.1g
	Polyunsanturated Fat 159.5g
Cholesterol 0mg		0 %
Sodium 30.3mg		1 %
Potassium 2185.8mg		58 %
Total Carbohydrate 438.2g		129 %
	Dietary Fiber 31.8g	127 %
	Sugars, other 406.4g
Protein 58.4g		83 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3932

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