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In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the grainy, sandy-sugary coating beneath the chocolate. The pralines are also delicious when made with hazelnuts.
Recipe from Martha Stewart Living, December 2011
2 1/2 cups whole almonds (13 ounces)
1 cup sugar
Salt
6 ounces semisweet chocolate, chopped
1/4 cup unsweetened cocoa powder
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