“La Colle”

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This is one of the most delicious of all praline cakes and is particularly delicious when made with real New Orleans molasses syrup. They are made with 1 pint of molasses syrup and two cupsful of shelled and chopped peanuts, in the same manner as other pralines, but no water is added to the syrup. The mixture, in this instance, is poured into little white paper cases, about 2 inches wide and 4 inches long, and the pralines are about ¼ to ½ an inch thick. When thoroughly dry they are ready for use.