Ingredients
- Praline Peanut Butter:
- 240g (1 cup) Sugar
- 90g (3 oz) Water
- 454g (1lb) Peanuts, Unsalted
- 5g (1 tsp) Salt
- 25g (2 tbsp) Liquid Soy Lecithin
- 45g (3 tbsp) Peanut Oil
- Praline Peanut Butter Cups:
- 560g (20oz) 60% Cocoa Chocolate Chips
- 30g (2 Tbsp) Vegetable Oil
Equipment
- Food Processor
- Candy Thermometer or High Temperature Instant Read Thermometer
- Pastry Brush
- Muffin/Cupcake Wrappers
Timing
Active Time: 45 Minutes
Total Time: 6 Hours
Yield
12 Praline Cups
-
Create Dark Caramel
In a heavy bottomed medium saucepan add the sugar and water. Gently heat over low heat until all the sugar has dissolved. Once dissolved, increase the temperature to high.
Once the sugar starts to boil add the candy thermometer and brush the sides of the pan with water. This removes and arrant crystals that could seize the sugar syrup.
Continue cooking this until it reaches a dark caramel color about 330°F.
-
Add Nuts and Cool
Add the peanuts and stir over high heat until coated.
Pour this mixture onto a high temp non stick mat and allow it to cool for 1 hour or until room temperature (70°F).
-
Blend Praline
Break the Praline mixture into small pieces and place them in a food processor.
Pulse the processor a few times to ensure the pieces are free flowing. Add the liquid soy lecithin and blend until the mixture is uniform in size.
While processing slowly add in the peanut oil until the mixture is smooth and glossy.
This mixture can be stored for up to a month at room temperature. Also this can be eaten as is.
-
Prepare Peanut Butter and Chocolate
To make the peanut butter cups spread ½ of the praline butter onto a non-stick mat about ½ inch thick. Freeze this solid.
In a double boiler, melt together the chocolate and vegetable oil. Whisk this well. The vegetable oil makes the chocolate very smooth and melty. We like to call this “candy bar” chocolate.
Remove the praline peanut butter from the freezer and use a 1 ½ inch ring cutter to cut out disks. Return to the freezer until needed.
-
Create Praline Peanut Butter Cups
We used 2 inch muffin/cupcake wrappers for ours. In each wrapper place 3 tbsp of melted chocolate.
While the chocolate is still melted, place one disk of peanut butter in the center of the chocolate and press until the chocolate surrounds all the sides of the praline peanut butter.
Add 1 Tbsp of chocolate to the top of the peanut butter cup and tap it until the chocolate spreads and completely covers the praline peanut butter. Repeat this process with all the remaining praline peanut butter cups.
Place them in the freezer to set the chocolate and then remove the wrapper. Alternatively you could trim any excess wrapper before serving.
3 Comments.
Chocolate is a magical ingredient, love this recipe.
Thanks body sharing this recipe. i loved to reading your content. it’s smooth content.
Hi, Your chocolate Peanut Butter Praline Cup information is Really True and The Content is So Nice, Useful. Thanks For Sharing, I Hope You Share another Blog.