Publisher Photo
Publisher Photo
I have several great peanut recipes...but these pralines are heavenly.—Belinda Brown, Wedowee, Alabama
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + cooling

Ingredients

  • 2-1/2 cups sugar
  • 1 cup buttermilk
  • 1 cup butter, cubed
  • 2 tablespoons peanut butter
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 2-1/2 cups dry roasted peanuts

Directions

In a saucepan, combine sugar, buttermilk and butter. Cook and stir over low heat until butter is melted and sugar is dissolved. Cook over medium heat until a candy thermometer reds 234°-240° (soft-ball stage), stirring occasionally. Add peanut butter, vanilla, baking soda and peanuts; stir rapidly until mixture is thickened and creamy. Drop quickly by tablespoonfuls onto waxed paper-lined or lightly buttered baking sheets, shaping into patties. Let stand until cool and set. Store in an airtight container. Yield: about 2-1/2 pounds.
Editor's Note: The accuracy of your candy thermometer is very important.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Peanut Pralines in Taste of Home December/January 1999, p45

Nutritional Facts

2 ounce-weight: 298 calories, 19g fat (7g saturated fat), 25mg cholesterol, 291mg sodium, 30g carbohydrate (26g sugars, 2g fiber), 5g protein.

  • 2-1/2 cups sugar
  • 1 cup buttermilk
  • 1 cup butter, cubed
  • 2 tablespoons peanut butter
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 2-1/2 cups dry roasted peanuts
  1. In a saucepan, combine sugar, buttermilk and butter. Cook and stir over low heat until butter is melted and sugar is dissolved. Cook over medium heat until a candy thermometer reds 234°-240° (soft-ball stage), stirring occasionally. Add peanut butter, vanilla, baking soda and peanuts; stir rapidly until mixture is thickened and creamy. Drop quickly by tablespoonfuls onto waxed paper-lined or lightly buttered baking sheets, shaping into patties. Let stand until cool and set. Store in an airtight container. Yield: about 2-1/2 pounds.
Editor's Note: The accuracy of your candy thermometer is very important.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Peanut Pralines in Taste of Home December/January 1999, p45

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