SALTED ALMOND CARAMEL BASE

Roughly chop half the almonds; combine with the remaining whole almonds and set aside. In a heavy-duty pan, combine the brown sugars, butter, honey, vanilla and salt; mix well. Bring to a boil and cook for about one minute. Add the cream, combine well, and remove from heat; add the nuts. Spray five 8 1/2-in. by 4 1/2-in. by 2 1/2-in. loaf pans with pan release; line with plastic wrap. Divide nut mixture among the pans; fill to about 3/4 ins. deep, and spread evenly.

MILK CHOCOLATE PRALINE MOUSSE

Melt the chocolate in a double boiler, and keep warm over the water bath. Whip the cream to medium stiffness; reserve. Soften the praline paste over warm water or in a mixer; set aside. Soften the gelatin in cold water for 10 minutes. Heat 1 2/3 cups of water, and add to the bloomed gelatin; mix and dissolve. Add the gelatin to the melted chocolate; whisk to combine. Add the praline paste with additional hot water as needed to maintain a soft texture. Fold in cream in stages until smooth. Pour 1/2-in. layer of mousse over the nut mixture in each pan. You may have leftover mousse. Cover and refrigerate the terrine for two hours or overnight to set.

GLAZE

Combine the cream and corn syrup in a saucepan. Bring to a boil, and pour over the chocolate. Let sit one minute. Whisk together until thoroughly combined. Set aside and cool enough to prevent melting the mousse when the candy is assembled.

ASSEMBLY

Unmould the terrine, and cut into strips as desired with a clean, hot knife. Place the pieces on a wire rack over a sheet pan. Pour the glaze over each piece, and refrigerate to set.

Yield: about 40 servings

Contributed by the Almond Board of California and Chef Mindy Segal