Authors
Books
Features
Collections
Login
Search
Authors
Books
Features & Stories
Collections
Help and Support
Login
Advertisement
Francisco Migoya
Peanut Praline
I cooked this
Add to
collection
Preparation info
Yield:
1.07 kg
Difficulty
Medium
Appears in
The Elements of Dessert
By
Francisco Migoya
Published
2012
About
Svg Vector Icons : http://www.onlinewebfonts.com/icon
Recipes
Contents
Ingredients
Sugar
450
g
15.87
oz
42.06
%
Salted peanuts
Americas
United States
Dessert
Vegetarian
Gluten-free
Method
Line a flat half sheet pan with a nonstick rubber mat. Place a
5
-
mm
/
.2
-
in
deep frame inside the sheet pan.
Make a dry caramel with the sugar; cook to a medium-dark amber.