Peanut praline

Peanut praline for Christmas

The recipe that I propose to you today is a real delicacy. It will be the ideal gift to place in your gourmet baskets. The praline is traditionally made with almonds or hazelnuts. But I wanted another flavor. The peanuts sounded perfect to me.
Honestly, I’m not a big fan of peanut butter. But this praline has nothing to do with it. I could eat it with a spoon.
The little salty tip makes all the difference. It is also absolutely essential.

Preparing a praline in the rules of the art can be quite long and tiring for the arm. Especially if you want to make a lot of it. So I made a simplified version. A caramel and roasted peanuts, and voila. Frankly, I do this method more and more and the result is just as good.
Afterwards, it is still necessary to have a robust enough robot to obtain a dough.

Another advantage of peanuts, always if you want to do a lot, is the price. A kilo of plain, unsalted and unroasted peanuts really doesn’t cost much.

Once made, this praline can be used like any other, in a mousse, a cake, chocolates, ice cream… There is no shortage of ideas, and it will be so original.
You will love!

Peanut praline:

300 g plain peanuts
225g sugar
2 pinches of fleur de sel

Preheat the oven to 170°C.

Roast the peanuts for about 10/12 minutes. they should be golden.

In a heavy-bottomed saucepan, put a layer of sugar.
Let melt over medium heat. add the remaining sugar, sprinkling on it as it melts.
When the sugar is melted and a nice caramel color, add the still hot peanuts and the fleur de sel. To mix together.
Pour onto a baking sheet and spread lightly.
Let cool.

Pot of peanut praline

Break the caramel into pieces and put everything in a food processor. Mix in several times, until you get a nice paste.

Put in jars and keep cool.

Peanut praline

To finish: I have a Thermomix and the realization of the praline is very fast with it.
I have already done with a very small robot. It also works. But you have to make small quantities and let it sit regularly.

Leave a Comment