Praline and Sesame Candy

Name: Praline and Sesame Candy
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 20 serving(s)
Ingredients: 78.78 ml sugar; 29.58 ml light brown sugar; 59.14 ml whole almond (unblanched); 14.79 ml sesame seeds; 56.69 g semisweet chocolate; vegetable oil; parchment paper

Submitted by justcallmetoni

"I recently found this recipe in a cookbook given to me by another Zaar member. My family always makes candy for our holiday tins and this looks as though it would be a great addition to the collection. Have not tried it yet, so feedback is welcome. The name praline strikes me as peculiar since that term is generally given to southern confections made with pecans, not walnuts. This makes smallish pieces so you may want to double as I will. Cooking time includes initial cooling time."

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Ready In:: 1hr 45mins
Ingredients:: 7
Serves:: 20

ingredients

78.78 ml sugar
29.58 ml light brown sugar
59.14 ml whole almond (unblanched)
14.79 ml sesame seeds
56.69 g semisweet chocolate
vegetable oil
parchment paper

directions

Brush a large baking sheet with vegetable oil and set aside.
Put the sugars and almonds in a large saucepan and heat gently until the sugar has dissolved. Continue to cook until the sugar develops a rich brown color and the almonds turn a darker brown. Shake the pan whilst cooking to insure all the nuts are well coated. Stir in the sesame seeds and turn the candy out onto the treated pan. Form a sheet of candy as you would with bark. Let cool one hour.
Melt the chocolate in a heatproof bowl over a pan of barely simmering water or use a double boiler. DO NOT let the water touch the bottom of the bowl or the chocolate itself.
Break the candy (by hand or with a knife) into 20 or so pieces. Line a baking sheet with parchment paper. Dip half of each candy in the chocolate and shake off excess. Place the coated candy on the parchment paper and allow the coating to cool and set.
NOTE: The brittle softens over time - especially when exposed to air and moisture. If you are not serving soon, dip the whole bite in chocolate to extend the dish's longevity.

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RECIPE SUBMITTED BY

justcallmetoni

212

I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. Some of my favorite public cookbooks include: <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>   <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>   <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>   <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li> <img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ />

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