Praline Almonds (Plain and Chocolate)

Method

1. For the plain praline: toast 200 g of almonds over low heat for 4–5 minutes, stirring often.
2. Transfer the toasted almonds to a cold pan and turn the heat to minimum.
3. Add 150 g sugar and 100 g water. Cook, stirring occasionally.
4. After about 8–9 minutes the sugar will become grainy. Continue stirring for about 10 minutes until the sugar melts again and the almonds start crackling.
5. When they crackle, they are perfectly caramelized. Spread them out to separate and let cool completely.
6. For the chocolate praline: toast another 200 g of almonds over low heat for 4–5 minutes, stirring often.
7. Melt 120 g of dark chocolate in a double boiler.
8. Mix 40 g of bitter cocoa powder with 30 g of powdered sugar in a bowl.
9. Add the toasted almonds to the melted chocolate and stir to coat.
10. Transfer the chocolate-coated almonds to the cocoa-powdered sugar mixture and toss until well coated.
11. Separate the almonds and let them cool completely.