Praline Sticks
Indulge in the irresistible crunch and rich flavors of these Praline Sticks, a perfect fusion of caramelized nuts and velvety dark chocolate. This gourmet confection begins with roasted hazelnuts and almonds coated in an amber-hued caramel, creating a crispy, nutty base. Each piece is dipped partially in premium dark chocolate, offering a luxurious contrast of textures and a touch of decadence. A sprinkle of sea salt adds an optional pop of flavor, enhancing the sweet and nutty profile. Ready in under an hour, these praline sticks are a showstopping treat for gifting, entertaining, or simply satisfying your sweet tooth. With just a hint of finesse, this recipe transforms simple pantry staples into a stunning dessert that’s as elegant as it is delicious! Perfect for chocolate lovers and nut enthusiasts alike.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 60 ml water
- 30 grams unsalted butter
- 120 ml heavy cream
- 150 grams hazelnuts (roasted and skin removed)
- 150 grams almonds (roasted and skin removed)
- 200 grams dark chocolate (70% cocoa or higher)
- 1 pinch sea salt (optional)
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring gently until the sugar starts to dissolve.
Allow the sugar mixture to come to a boil. Stop stirring and let it cook for 8-10 minutes, or until the mixture develops a deep amber color. Be vigilant to prevent burning.
Once the sugar reaches the desired amber color, carefully stir in the unsalted butter and heavy cream. Be cautious as the mixture will bubble vigorously.
Immediately stir in the roasted hazelnuts and almonds, ensuring they are evenly coated in the caramel mixture.
Quickly transfer the mixture to the prepared baking sheet and spread it out into a thin, even layer using a spatula or the back of a spoon. Allow it to cool completely, about 20 minutes.
Once cooled and hardened, break the praline mixture into small stick-sized pieces, approximately 2-3 inches long.
Melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring after each interval until smooth.
Dip each praline stick halfway into the melted chocolate, allowing any excess chocolate to drip off. Place the stick on a clean sheet of parchment paper and sprinkle lightly with sea salt, if desired.
Let the chocolate set completely at room temperature, or place the sticks in the refrigerator for faster setting. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
4376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.0 g | 406% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 349.1 g | 127% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 259.8 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 3542 mg | 75% | |
*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.
