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1
Preheat the oven to 325 degrees.
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2
Toast the walnuts on a baking sheet in the preheated oven for 8 minutes.
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3
Remove from the oven and cool to room temperature.
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4
Heat the maple syrup in a 1 1/2-quart saucepan over medium-high heat.
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5
When the syrup begins to boil, reduce the heat to medium and allow the syrup to continue to boil and thicken for 10 minutes, stirring occasionally with a metal spoon.
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6
Remove the very hot syrup from the heat.
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7
Immediately add the walnuts to the syrup and stir to combine.
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8
Transfer the glazed walnuts to a baking sheet with sides.
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9
Use a metal spoon to spread the walnuts evenly over one half of the baking sheet.
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10
Set aside.
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11
Place the sugar and lemon juice in a 3-quart saucepan.
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12
Stir with a whisk to combine (the sugar will resemble moist sand).
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13
Caramelize the sugar by heating for 10 to 10 1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes.
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14
Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve.
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15
Immediately and carefully pour the caramelized mixture over the walnuts, covering all the nuts.
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16
Allow to harden at room temperature for at least 30 minutes.
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17
Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet), this will keep the shiny side looking shiny after cutting.
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18
Use a sharp serrated slicer to cut (use a sawing motion) the praline into desired size pieces.
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19
Store the pralines in a tightly sealed plastic container until ready to devour.
