Peanut Pralines

Pistaches Pralinees

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pound of Peanuts
  • A Pound of Sugar
  • ½ Glassful of Water
  • A Pinch of Carmine

Method

Peanuts, which have been dubbed Pistaches by the Creoles, may be made into delightful confections by following the same mode of procedure as outlined for Amandes Pralinees.