Serious Eats: Recipes
Peanut Pralines
[Photograph: Pam Parrella]
These pralines are similar in taste and texture to the outside of a Payday bar and, best of all, they're super simple to make. The original recipe is adapted from The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Volume XIII (1908) which instructs: "Mixed nuts may be used, but peanuts alone, with only brown sugar, make a better confection than one would think, although it does no harm to use part white and part brown, or some maple sugar."
About the author: Alexandra Penfold is mild-mannered children's book editor by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie and a Midtown Lunch contributor. You can follow her on Twitter at @blondiebrownie.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
