Peanut Praline Sauce
1
- Prep Time5 min
- Total Time45 min
- Makes2 cups
Recipes and text by Camilla Wynne; produced by Aimee Nishitoba; photography by Christie Vuong; food styling by Ashley Denton; prop Styling by Nicole Billark.
This is basically peanut brittle in liquid form. Swirl any leftovers into peanut butter cookie dough or just spread them on toast. Use the freshest peanuts you can find—be sure to check the expiration date!
Ingredients
1½ cups granulated sugar, divided (300 g)
2 cups roasted unsalted peanuts (300 g)
1 tsp kosher salt
2 tbsp vegetable or canola oil
Instructions
Add enough sugar to cover the bottom of a medium, heavy-bottomed pot set over medium-high. Let it melt, undisturbed, until it’s a medium amber colour. Add more sugar, about ¼ cup at a time, stirring it into the caramel until it melts. When all the sugar is incorporated and the caramel is amber, remove from heat and stir in peanuts. Pour mixture onto prepared baking sheet in an even layer and set aside until completely cool, about 30 min.
Break praline into chunks and add to a high-speed blender or food processor along with salt. Starting on low speed, blend until finely ground, scraping down sides occasionally, then increase speed until you achieve a smooth paste. Add oil, as needed, to achieve a pourable consistency. Transfer to an airtight container; praline sauce will keep, at cool room temperature, for up to 2 months.
This recipe is part of a feature on building your own ice cream sundae bar.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
