How to cook
The baking paper is placed onto a tray with holes to dry evenly and to moisten. It goes very well with Ghee and if butter is used, it should be soft, not cold.
The peanuts are baked for 10 minutes in a preheated oven at 338°F (170 degrees).
Peel the peanuts and leave them to cool.
They are ground in bulk.
Put the sugar in a cookware with a non-stick coating, add the water and caramelize until a light color is aquired.
The peanuts are added before removal. Stir very well and remove them from the heat.
Pour them on the paper with Ghee (butter).
Allow them to cool.
The peanut croquant for pastries is stored in a glass container in the refrigerator.