Praline au Benne
2005-12-09- Course: Cakes & Candy
- Yield : 24
- Servings : 24
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
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This recipe is our 1000th recipe posted to the website. We dedicate it to three very special Cajuns ladies, no not Clotile, Florine, or Thibodeaux’s wife, but Ms. Brenda Richard, Ms. Bert LeBlanc and Ms. Amanda LeMoine Ellerbe who have been major contributors to this website. Merci Mon Ami!
Ingredients
- 1 cup roasted sesame seeds
- 1 cup fresh roasted peanuts roasted
- 1 cup Steen's or Cane Syrup
- pinch of baking soda
Directions
Step 1
Roast the sesame seeds over medium heat stirring constantly until the seeds start to pop and have a light toasted flavor. Set aside. While roasting the seeds, roast the peanuts. Place the raw unshelled peanuts on a cookie sheet in a 300 degree oven. Bake for 30 minutes or until they have a slightly toasted flavor. Shell the peanuts; it is ok to leave some red hulls.
Step 2
In a heavy duty aluminum pot, I like to butter the sides, cook the syrup to the hard ball stage. In the hard ball stage, the candy will roll into a hard ball which has lost all plasticity and will roll around on a plate on removal from the water. Add a pinch of soda and stir. As with most dishes when soda is added, the syrup will foam. Add the sesame seeds and peanuts and heat thoroughly, Drop by spoonful on a well-greased/buttered cookie sheet. Store in an airtight container.
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