Peanut Pralines from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Peanuts, which have been dubbed Pistaches by the Creoles, may be made into delightful confections by following the same mode of procedure as outlined for Amandes Pralinees.
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Ingredients
- A Pound of Peanuts
- A Pound of Sugar
- ½ Glassful of Water
- A Pinch of Carmine
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