CANDIES: Adding praline to the basic truffles gives them a crunchy texture and enhances the flavour.

TRUFFLES WITH ALMOND PRALINE:

1 quantity of basic truffles, see posted recipe

           

almond Praline:

   

    1/3 cup almond slivers or hazelnuts

    ½ cup sugar
    ¼ cup water

 

Toast nuts in 350 degrees oven for 10 minutes until golden brown. Chop nuts finely. Bring water and sugar to a boil over high heat, in a heavy saucepan, stirring to dissolve sugar. Boil briskly, undisturbed, until sugar solution caramelizes and becomes golden. Turn off heat; then stir in nuts. Cook for 2-3 minutes, stirring well. Pour mixture onto a greased baking sheet and let cool. When cold, finely crush with a meat mallet or process in a blender or food processor.

 

Add ¼ cup crushed almond praline into the basix truffles. Mix well; then form into truffle balls. Refrigerate then coat with choice of truffle coating.