The chocolate praline almonds are truly fabulous no-bake treats. Surely everyone has eaten the classic praline almonds or ‘addormentasuocere’, but have you ever made them with chocolate? If the answer is no, you absolutely must try them. These chocolate praline almonds are prepared in 5 minutes with only 3 ingredients without even getting your hands dirty and without cooking anything, and you won’t even have to worry about burning or caramelizing the sugar. To prepare these treats, simply mix the almonds and melted chocolate, put them in a container with sugar, and shake. Like magic, the almonds will separate and be all covered in sugar, like snow! Chocolate praline almonds are perfect for the Christmas holidays, but not only for Christmas and New Year’s; they are also great to gift for Epiphany or to make packages and put in the Epiphany stocking for your children. They are so simple and quick that even they will have a blast making them with you!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 16 oz
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All seasons, Epiphany
Ingredients
- 9 oz almonds
- 5 oz chocolate
- 3.5 oz powdered sugar
Steps
Chocolate praline almonds are super easy and fast to prepare. First, melt the chocolate in the microwave or a double boiler. You can use whatever you prefer; I used a mix of dark, white, and milk chocolate. You can also use bars or other chocolates as long as they don’t have nuts or filling.
Combine the almonds with the chocolate. I recommend using unpeeled and toasted almonds as they will be much crunchier and tastier. If you want to toast them yourself, just bake them in a preheated oven at 356°F for 15 minutes or in an air fryer, still at 356°F, for 10 minutes. You don’t need to let them cool before mixing them with the chocolate.
Now comes the fun part: put the sifted powdered sugar in a fairly wide container, add the chocolate-covered almonds, cover with the lid, and shake well until the almonds are well separated and covered in sugar. It will only take a few seconds.
At this point, transfer the chocolate praline almonds onto a baking sheet and let them dry for about 15/20 minutes at room temperature.
Chocolate praline almonds are ready to eat or store.
Tips:
Chocolate praline almonds can be stored at room temperature in a bag or airtight container for up to a month. You can use whatever chocolate you prefer, even a mix, as long as there are no nuts or filling. It is important to sift the powdered sugar to avoid small lumps or uneven parts that will not adhere well. Use a container that is not too tall or too narrow and has a lid.
More recipes to put in the Epiphany stocking HERE
