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The Times Picayune Publishing Company

Peanut Pralines

Pralines aux Pistaches

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pound of Peanuts
  • A Pound of Brown Sugar
  • 4 Tablespo

Method

Shell the peanuts and break into bits. Then set the sugar and water to boil, and as it begins to simmer add the Peanuts and the butter. Stir constantly and as it bubbles up once take from the fire, pour from the spoon on the marble slab or a buttered plate, and set away to harden.

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