INGREDIENTS

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 <jbord@premier.net>

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