Peanut Pralines

Pistaches Pralinees

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


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


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.