Nut-Free Chocolate Praline
Indulge in the irresistible crunch of this **Nut-Free Chocolate Praline**, a decadent treat perfect for those with nut allergies or simply looking for a fun twist on a classic confection. Made with salted pretzel sticks, rich dark chocolate, and a luxurious caramel glaze, this recipe combines sweet, salty, and buttery flavors for a truly addictive snack. The crushed pretzels offer a delightful crunch, while the sea salt flakes enhance the complexity of each bite. Quick and easy to prepare in just 40 minutes, this praline makes a delightful homemade gift, after-dinner treat, or party snack. Plus, it's completely nut-free, so everyone can enjoy this indulgent chocolate creation with peace of mind!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams granulated sugar
- 60 milliliters water
- 150 grams salted pretzel sticks
- 150 grams dark chocolate (70% cocoa)
- 50 grams unsalted butter
- 1 teaspoon sea salt flakes
Instructions
Begin by roughly crushing the salted pretzel sticks into small pieces. Set them aside in a large mixing bowl.
Prepare a baking sheet by lining it with parchment paper.
In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves completely.
Once dissolved, increase the heat and bring the mixture to a boil without stirring until it turns a deep amber color. This should take about 10-12 minutes.
Remove the caramel from the heat and quickly stir in the unsalted butter until melted and smooth.
Pour the hot caramel over the crushed pretzel sticks and mix well to coat the pretzels evenly. Spread this mixture onto the prepared baking sheet in an even layer. Let it cool completely.
While the caramel pretzels cool, melt the dark chocolate using a double boiler or in the microwave in 30-second intervals, stirring between each to ensure it’s smooth.
Once the caramel pretzels have hardened, break them into small bite-sized pieces and fold them into the melted chocolate.
Spread the chocolate-coated pretzel pieces back onto the parchment-lined baking sheet in a single layer.
Sprinkle the praline with sea salt flakes and leave to set completely at room temperature or refrigerate until the chocolate is firm.
Once set, break the praline into small chunks and serve or store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
2612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 4390 mg | 191% | |
| Total Carbohydrate | 392.1 g | 143% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 241.4 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
