I have mentioned peanut praline butter earlier in one of my recipes. As you can imagine, it is peanut praline recipe. Since praline is not a thing I consume often, I needed a recipe to use the pralines I obtained during working on my praline recipe. Of course, cake was the first thing that came to my mind, but at that time we did not have a celebration that required me to make a cake, and I was aware of the illogicality of making a dessert in the size of watermelon to consume a dessert in the size of a lemon. So instead of making something bigger than itself, I decided to convert praline.
There were not many things I could do with the peanut praline without having to consume in a short time without increasing the portion, so I did the first thing that came to mind and processed the praline in a food processor. A delicious sweet peanut butter with caramel flavor turned out. Not to mention not having to consume it in a short time. I could keep praline in the same way for a long time, but it was obvious it would not be eaten even if I kept it for years. If you have more pralines than you can consume, you can use it this way or if you want to take the peanut butter to the next level, you can make pralines just for this recipe.
- 1 cup of sugar,
- 150 g of roasted, unsalted peanuts,
- 1 teaspoon of butter.
- Spread greaseproof paper on a tray and grease it with butter according to the praline size you are planning to make,
- Take the sugar in a non-stick pan and melt it over medium-high heat until it becomes completely liquid,
- Add the butter and mix it quickly to let it melt,
- Add the peanuts and mix,
- Remove the pan from the heat and spread it on the greased paper in the desired size immediately,
- After it is completely cooled, break it into small pieces,
- Take the pieces in a food processor and process until finely ground,
- You can store it in a glass jar at room temperature for up to 3 months.