Peanut Praline

Preparation info
  • Yield:

    1.07 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Sugar 450 g 15.87 oz 42.06%
  • Salted peanuts


  1. Line a flat half sheet pan with a nonstick rubber mat. Place a 5-mm/.2-in deep frame inside the sheet pan.
  2. Make a dry caramel with the sugar; cook to a medium-dark amber.