Peanut Praline Paste (praliné Cacahuètes)
  1. Roast the peanuts at 160°C (320°F) for 10 min to boost their flavour. Remove the skin if you prefer.

  2. In a saucepan, heat sugar + water until 125°C.

  3. Add the peanuts and stir non-stop for 5–7 min. The sugar will crystallize first, then melt back into caramel.

  4. Pour everything onto a silicone mat and let it cool completely (don't touch, it's super hot!).

  5. Blend until smooth and creamy. This can take 7–10 min depending on your blender.

  6. Store in an airtight container.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇫🇷French

Occasions🥖Baking📆EverydaySnacking

Season🔁Year-round

DifficultyEasy ⏰ 15m

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