If you have almonds peeled, it is time to prepare sweets will take much less. But I did have almonds with the skin on. Fill it with boiling water and leave for 10 minutes. After that the nuts are easier to clean. It happens that the almonds just flies out the skin, but sometimes you have to put a little effort.

Next you need to pour the almonds on a baking sheet with parchment, spread it evenly and send in the oven for Browning. Temperature of 180*C. I on their exposed oven 160*C, still not used to it, so reinsured)) Almonds should be the same color as in the photo.

Sugar pour into a saucepan with a thick bottom, add some water. Quite a bit, just so that the sugar was soaked. You need to boil the caramel. Do not overcook! Caramel pour the almonds directly on the parchment. Don't have a cow – with parchment caramel unstuck a Bang (if the paper is good quality). Choose the most attractive nuts. Detaching them from the total weight. Of course I was delayed about 40 pieces, but in the end came out 25 chocolates)))

Ostavi almonds in caramel pour into a blender and grind into small-small pieces. We now have praline))

In a water bath to melt the white chocolate with butter. Then gradually add the chocolate praline, knead it, should get a dense mass. I, of course, Swifty did wrong: praline poured the chocolate and it turned out that a little chocolate and lots of bad stick (I originally took, as indicated in the original recipe, 100 g of chocolate). Had to melt another half tiles and add to the mass. We finished the mass and the smell was crazy and the taste is incomparable – don polovina the number of "raw"))) in General, the author of the recipe writes that it is possible to vary the amount of chocolate they desire. A Cup of praline put into the fridge for a while.

Moldable candy: almond "wrap" praline and roll the ball. The thickness of praline, again, can adjust according to your taste.

As I said, I got 25 candies.

Cocoa powder, be sure to sift. 2-3 tbsp enough for the eyes.

All the balls dip them in cocoa.

Katanas ready! Store in the refrigerator)

Yusik)) praline Layer thick, would be thinner candy would come out more)))

These candies are perfect as a sweet souvenir!