Praline peanuts are a delicious sweet snack, perfect to accompany coffee. The calorie intake is naturally important, yet lower than that of roasted or natural peanuts.
Nutritional characteristics of praline peanuts
Out of 100 grams of product usually about 40 are of sugar, so it is clear that vitamins and mineral salts are diluted with respect to the natural product. the proportion of sugars, fats and proteins varied. Carbohydrates, which also include sugars, rise to almost 50%, fats drop from around 50% to 30% and even proteins drop a little. The good news, anticipated in the introduction is that the calorie intake is slightly lower, this should not be surprising, fats are a concentrate of calories. In other words, those who decide to reward themselves with a sweet snack at that moment are certainly not selecting the food based on the nutrients and in the case of praline peanuts you can do it feeling less guilty considering that they are less caloric than roasted or natural ones. It goes without saying that a separate discussion must be made for those who have to be careful about sugars because of diabetes.
The peanut that is grown is not a wild species but the result of hybridization and subsequent selection, the scientific name of the species is Arachis hypogaea and belongs to the Fabaceae or legume family , it is a legume such as lentils, chickpeas, beans ... If you are familiar with the Greek, the term hypogaea will have suggested one of the distinctive characteristics of the fruit of this small herbaceous plant (on average about 50 cm), the fact that it is buried . The flower stalk after pollination and fertilization stretches to "seek" the ground and buries the ovary and the fruit develops underground. The fruit contains 1 to 4 seeds which are what we eat.
Praline peanuts in the kitchen
Praline peanuts are already a preparation but will there be recipes where they in turn become an ingredient? In reality there are many, they are used to garnish various types of sweets. We have chosen a very simple and delicious recipe that does not even require cooking.
Nutella cheesecake with praline peanuts
Ingredients for the base:
- 400 gr of dry biscuits (Digestive type)
- 120 grams of butter
- 1 tablespoon of Nutella
1) Melt the butter in a saucepan in a bain-marie.
2) In the meantime, put the biscuits in the mixer and blend until you get a flour.
3) Add a spoonful of Nutella and melted butter and blend again to mix everything.
4) Pour the mixture on a hinged pan, previously lined with parchment paper and beat well until it forms a compact base, even on the sides.
5) Leave to rest in the refrigerator for at least 20 minutes (not in the freezer).
- 150 grams of cheese to taste (ricotta, robiola, Philadelphia, Greek yogurt, etc.)
- 150 gr of whipping cream
- 5 tablespoons of Nutella
- 60 gr of praline peanuts
- 6 Togo biscuits
- + chopped hazelnuts for decoration to taste
6) Soften the cheese in a bowl with a fork.
7) Add 5 tablespoons of Nutella previously softened.
8) Add the chopped praline peanuts and coarsely crumbled Togo cookies.
9) Mix everything.
10) Whip the cream separately and then gently incorporate it into the cream obtained.
11) Take the cheesecake base from the fridge, fill it with the cream and decorate with the chopped hazelnuts.
12) Refrigerate for at least 8 hours (preferably overnight).
Recipe source: blog.giallozafferano.it/melacannellaefantasia/