Peanut Pralines are so buttery and sweet with a texture that melts in your mouth, just like a good praline should. This southern candy is full of salty peanuts for a sweet and salty treat that can’t be beat.
If you’ve ever traveled to New Orleans, you’ve no doubt eaten a praline or two. They are one of the most delectable candies ever.
These Peanut Pralines make a fantastic holiday gift and are a great addition to your Christmas cookie tray. They are no-bake and perfectly easy to make from ingredients you likely already have on hand.
Typically pralines are made with pecans, but this version is perfect for peanut lovers.
Candy making can be intimidating, but this recipe is practically foolproof and you don’t even need a candy thermometer. These pralines only take a few minutes to make. The hardest part is waiting 3 to 4 hours for them to set up.
Tips for Making Peanut Pralines:
- Pralines will set up better if you do not make them on a rainy or very humid day.
- You can place the pralines in the refrigerator to set up faster.
- Store in an air-tight container. If they are too soft at room temperature, just store them in the refrigerator.
This Peanut Praline Recipes turns simple ingredients into an amazingly delicious southern candy.
More Southern Candy Recipes:
Yield- about 20 pralines.
- 6 tablespoons unsalted butter, cut into pieces
- 1 1/2 cups firmly packed dark brown sugar
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons light corn syrup
- 1/2 teaspoon kosher salt
- 1 2/3 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups salted cocktail peanuts
- Line a large baking sheet with parchment paper.
- In a medium saucepan with a heavy bottom, melt butter over medium heat.
- Add brown sugar, cream, corn syrup, and salt. Bring to a boil, stirring frequently.Once it comes to a full boil, boil for 1 minute, stirring frequently.
- Remove from heat and stir in powdered sugar and vanilla extract.Transfer mixture to a large bowl and beat with an electric mixer until smooth.
- Stir in peanuts. Let cool, stirring occasionally, for a few minutes.
- Drop by spoonfulls onto parchment paper. Let stand until firm, about 3 to 4 hours.
- Store in an airtight container.
Recipe adapted from Taste of the South