Ewald Notter

Salted Caramel Pralines

Preparation info
  • Yield:

    96

    Molded Pralines
    • Difficulty

      Medium

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Method

  1. Coarsely chop the almonds in a food processor. Remove and place in a bowl.
  2. Stir in the egg whites to lightly coat the nuts.
  3. Add the salt and stir to evenly distribute.
  4. Preheat oven to 340°F/171.1°C. Spread the almonds on a sheet pan