Again, we are together with a requested recipe. If I have to admit, praline was not a recipe that I would have thought of in life and would do. It’s not that I don’t like it, it’s a food that I have never crossed paths with at any point in my life. Praline was a little sweet surprise for me that was only found in cakes until I decided to share praline recipe. Frankly, I want it to stay that way from now on also. I started to calculate every bit of sugar everything I eat at these ages even in the desserts that I love to eat. I don’t make too many desserts that I can use praline in.
Of course I didn’t throw away the pralines I made. Although they look very attractive visually, I turned my peanut pralines, which cannot be eaten with peace of mind, into something wonderful and I think a more wonderful recipe came out than the praline itself. I will also share it in the coming days. Of course, I had a product with a high sugar content and it was too much for the two of us to consume. I did another wonderful thing with it and offered it to my friends who came to visit us, and I consumed the pralines in a short time without wasting them. I will explain the details of this adventure in the recipe I will share later on.
Meanwhile, you can consume pralines as a snack, add small surprises in between your cake layers, use them as chocolate fillings if you are making chocolate at home, or wait for my wonderful recipe.
Praline is a very easy recipe with very little ingredients, but I cannot pass without a reminding something important in all the recipes made with caramelized sugar. If you heat the sugar too much when melting sugar or keep it on the stove for too long, the sugar will burn. You may not always be able to tell by its color. When you eat it, you get a bitter taste. That bitter taste means that the sugar is burned. When melting sugar, use heat that is neither high enough to burn nor low enough to melt it. Use medium-high heat setting and as soon as it melts completely, add peanuts and remove it from the heat without waiting.
You can also use almonds, hazelnuts or walnuts instead of peanuts. All will taste better when used roasted and the shelf life of praline will be longer. If your nuts are raw, you can bake them in the oven at 180-190 degrees until they become crispy. You can also do this in a pan on the stove, but it will not be as successful and easy as roasting in the oven as the temperature will not be distributed evenly and it will be difficult to control it. If you want to make the recipe vegan, you can use coconut oil instead of butter, but the taste and smell will be dominant. Another alternative is margarine. It is not my recommendation, but if you are already using it, it is okay to use it in this recipe too.
Enjoy the recipe…
- 1 cup of sugar,
- 150 g of roasted, unsalted peanuts,
- 1 teaspoon of butter.
- Spread wax paper into a baking tray and grease it with butter according to the praline size you are planning,
- 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,
- Take the pan from heat and spread the praline mixture on the wax paper in the desired size without waiting,
- After it cools completely, portion it by breaking it to the desired size.