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
Recipe by: BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW 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.
