In a heavy 1 quart sauce pan, melt the sugar over low heat cook until it reaches 310 on candy thermometer and begins to caramelize.
Add the almonds and continue cooking until candy becomes rich brown.
Pour hot mixture on to 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 waxed lined cookie sheet.
Melt chocolate over hot water.
Allow to cool to luke warm.
Put a dollop of luke warm 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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!