I have several great peanut recipes...but these pralines are heavenly.—Belinda Brown, Wedowee, Alabama
Total TimePrep: 20 min. + cooling
Makesabout 2-1/2 pounds
- 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
- 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.
Editor's Note: The accuracy of your candy thermometer is very important.
Editor's NoteWe 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.
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