Homemade salted caramel almond praline candy bar

With this salted caramel-almond praline candy bar recipe, you can make your own candy bars at home — similar to a Snickers, but with almonds.

Salted almond praline candy bar

Salted caramel almond praline candy bar recipe
Salted caramel almond base ingredients

5 oz., 1 cup dry-roasted natural salted almonds
1-1/3 oz., 1/4 cup light brown sugar
3 oz., 6 tbsp. unsalted butter
2-1/2 oz. honey
1 tbsp. dark brown sugar
1/4 tsp. vanilla extract
1 pinch kosher salt
1/2 oz., 1 tbsp heavy cream

Milk chocolate almond praline mousse ingredients

9 oz. milk chocolate
1-1/2 cups heavy cream
1-1/2 tbsp. praline paste
1 gelatin sheet (silver-strength)
1/3 cup water

Glaze ingredients

6 oz. 3/4 cup heavy cream
1/2 oz. 1 tbsp. corn syrup
6 oz. 64% chocolate, chopped

Salted caramel almond base directions

1. Roughly chop half of the almonds; combine with the remaining whole almonds and set aside.

2. In a heavy-duty saucepan, combine the light brown sugar, butter, honey, dark brown sugar, vanilla and salt; mix well. Bring to a boil and cook about 1 min.

3. Add the cream, combine well, and turn the heat off; add the nuts.

4. Spray an 8-1/2 x 4-1/2 x 2-1/2 bread tin with vegetable oil spray; line with plastic wrap.



5. Pour in the nut mixture and spread evenly. Fill the pan so the mixture reaches 3/4 in. high.

Milk chocolate and praline mousse directions

1. Melt the chocolate in a double boiler and keep warm over the water bath.

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2. Whip the heavy cream to medium stiffness; reserve.

3. Soften the praline paste over warm water or in a mixer; set aside.

4. Soften the gelatin in cold water for 10 min. Heat 1/3 cup water and add the bloomed gelatin; mix and dissolve.

5. Add the gelatin to the melted chocolate. Whisk to combine.

6. Add the praline paste, along with additional hot water as needed to maintain a soft texture.

7. Fold in the cream in stages until smooth.

8. Pour 1/2-in. layer of mousse over the nut mixture. Reserve any leftover mousse for another use. Cover and refrigerate the terrine for 2 hours or overnight to set.

Glaze directions

1. Combine the cream and corn syrup in a saucepan. Bring to a boil and pour over the chocolate. Let sit 1 min.

2. Whisk together until thoroughly combined. Set aside to thicken slightly and cool enough to prevent melting the mousse when the candy is assembled.

To assemble the Salted caramel-almond praline candy bar

1. Unmold the terrine onto a cutting board.

2. Cut into strips as desired with a clean, hot knife.

3. Place the pieces on a wire rack over a sheet pan. Pour the glaze over each, and refrigerate to set.



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