Peanut, Cashew & Honey Praline matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Peanut, Cashew & Honey Praline Roasted peanuts and cashews meet honey – a fantastic combo. Bonbon mold Cabrellon 6024 — 11g Yield ≈ 128 bonbons · 4 molds of 32 Tools Blender Components Peanut, Cashew & Honey Praline 214 grams7.55 oz unsalted cashews 200 grams7.05 oz unsalted peanuts 180 grams6.35 oz granulated sugar 70 grams2.47 oz honey 7 grams0.247 oz sea salt 1 vanilla bean 34 grams1.20 oz water Peanut, Cashew & Honey Praline Layer AW 0.2962 348 grams12.28 oz peanut, cashew & honey praline 52 grams1.83 oz cocoa butter Peanut, Cashew & Honey Duja AW 0.2889 280 grams9.88 oz milk chocolate 280 grams9.88 oz peanut, cashew & honey praline Instructions Peanut, Cashew & Honey Praline 1 Start by roasting the cashews and peanuts, even though they're sold pre-roasted. 2 A little extra roasting has probably never hurt store-bought nuts. 3 Heat them at 150°C (302°F) for 15 minutes. 4 If you're not an experienced nut roaster, keep an eye on them in the oven so they don't burn. 5 Measure out the granulated sugar in a bowl, split the vanilla bean, scrape out the seeds, and "knead" them into the sugar. 6 Make a small "well" in the sugar and weigh the honey straight into it – it's easier than trying to scrape a bowl clean and get it all. 7 Pour the water into a saucepan, followed by the sugar and vanilla mixture and the scraped-out vanilla bean. 8 Since there's honey in the mix, it's hard to tell by eye exactly when the sugar shifts from clear to starting to caramelize – the idea is to avoid a full caramel and just let the honey contribute a bit of flavor (though that's of course a matter of taste). 9 Either way: once it's approaching 150°C (302°F), there's very little water left, maybe none at all. 10 Pour the nuts into the sugar and stir, then pour it out onto a silicone mat or parchment paper and let it set (you can also pour the sugar directly over the nuts instead – do whatever you're used to). 11 Once the nuts and sugar have cooled and set, blend them – how much is a matter of taste, but the idea for this recipe is to keep a little texture rather than making it completely smooth. 12 The sea salt is added during blending. 13 If you're unsure what your blender can handle: don't run it for several minutes straight, but one minute at a time, letting it rest briefly before another minute – keep going until you're happy with the texture (the motor can be damaged if it runs too long). Peanut, Cashew & Honey Praline Layer 1 Melt the cocoa butter and mix it with the peanut, cashew & honey praline. 2 Pre-crystallize the mixture and then pipe about 3 grams into each shell. Peanut, Cashew & Honey Duja 1 Melt the milk chocolate and mix in the peanut, cashew & honey praline. 2 Pre-crystallize the mixture and fill the rest of the shells – about 4 grams per shell. 3 Let it set, then seal the bonbons – easy, right?! Notes

Peanut, Cashew & Honey Praline

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Peanut, Cashew & Honey Praline

Roasted peanuts and cashews meet honey – a fantastic combo.

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 128 bonbons · 4 molds of 32

Tools

Blender

Components

Peanut, Cashew & Honey Praline

214 grams7.55 oz unsalted cashews

200 grams7.05 oz unsalted peanuts

180 grams6.35 oz granulated sugar

70 grams2.47 oz honey

7 grams0.247 oz sea salt

1 vanilla bean

34 grams1.20 oz water

Peanut, Cashew & Honey Praline Layer

AW 0.2962

348 grams12.28 oz peanut, cashew & honey praline

52 grams1.83 oz cocoa butter

Peanut, Cashew & Honey Duja

AW 0.2889

280 grams9.88 oz milk chocolate

280 grams9.88 oz peanut, cashew & honey praline

Instructions

Peanut, Cashew & Honey Praline

Start by roasting the cashews and peanuts, even though they're sold pre-roasted.

A little extra roasting has probably never hurt store-bought nuts.

Heat them at 150°C (302°F) for 15 minutes.

If you're not an experienced nut roaster, keep an eye on them in the oven so they don't burn.

Measure out the granulated sugar in a bowl, split the vanilla bean, scrape out the seeds, and "knead" them into the sugar.

Make a small "well" in the sugar and weigh the honey straight into it – it's easier than trying to scrape a bowl clean and get it all.

Pour the water into a saucepan, followed by the sugar and vanilla mixture and the scraped-out vanilla bean.

Since there's honey in the mix, it's hard to tell by eye exactly when the sugar shifts from clear to starting to caramelize – the idea is to avoid a full caramel and just let the honey contribute a bit of flavor (though that's of course a matter of taste).

Either way: once it's approaching 150°C (302°F), there's very little water left, maybe none at all.

Pour the nuts into the sugar and stir, then pour it out onto a silicone mat or parchment paper and let it set (you can also pour the sugar directly over the nuts instead – do whatever you're used to).

Once the nuts and sugar have cooled and set, blend them – how much is a matter of taste, but the idea for this recipe is to keep a little texture rather than making it completely smooth.

The sea salt is added during blending.

If you're unsure what your blender can handle: don't run it for several minutes straight, but one minute at a time, letting it rest briefly before another minute – keep going until you're happy with the texture (the motor can be damaged if it runs too long).

Peanut, Cashew & Honey Praline Layer

Melt the cocoa butter and mix it with the peanut, cashew & honey praline.

Pre-crystallize the mixture and then pipe about 3 grams into each shell.

Peanut, Cashew & Honey Duja

Melt the milk chocolate and mix in the peanut, cashew & honey praline.

Pre-crystallize the mixture and fill the rest of the shells – about 4 grams per shell.

Let it set, then seal the bonbons – easy, right?!

Notes