In a heavy 1-quart saucepan, melt the sugar over low heat cook until it reaches
310 degrees F on candy thermometer and begins to caramelize.
Add the almonds and continue cooking until candy becomes rich brown.
Pour hot mixture onto cookie sheet and cool until hard.
Break into pieces and grind into a fine powder, in a blender or food processor.
Truffles: Melt chocolate over hot water in the top of a double boiler. Stir in
butter, liqueur, cream orange peel and praline powder. Place mixture in fridge and
allow to cool until thick enough to shape (about 1 hour).
Form into balls 1/2-inch in diameter. Place in a single layer on a cookie sheet
and freeze until firm.
Coating: Sprinkle cocoa on a wax paper-lined cookie sheet.
Melt chocolate over hot water. Allow to cool to lukewarm.
Put a dollop of lukewarm chocolate in your hand and quickly roll a frozen truffle
in it. Thinly coat each truffle, then roll in cocoa.
Store in an airtight container.
Makes 4 dozen.
Posted by FootsieBear at Recipe Goldmine May 13, 2001.