Peanut Butter Pralines

24 servings Prep: 10 m Cook: 15 m Total: 25 m Intermediate
5.0/5 (1)
Peanut Butter Pralines
One of the treats Cajuns are known for is pralines (praw’lins). The basic pralines recipe with pecans has been modified time and time again; each one unique and each one just as tasty. This peanut butter version with roasted peanuts is one of my favorites—creamy, nutty, and perfectly sweet.

Ingredients

24 servings
  • 1 cup buttermilk
  • 1 cup butter
  • 2 1/2 cups sugar
  • 2 1/2 cups roasted peanuts, chopped
  • 1/2 tsp baking soda
  • 1 tbsp vanilla extract
  • 2 tbsp peanut butter

Step-by-Step Instructions

  1. Over low heat combine buttermilk, butter and sugar in a 2-quart saucepan. Cook until the sugar is dissolved, stirring frequently.
  2. Add peanuts and cook until the soft ball stage (234-238°F), stirring constantly and scraping the side of the pan. This takes about 10 to 15 minutes but note that the cooking time does vary. Without a candy thermometer you can judge the stage when the candy mixture dropped in cold water has a soft texture and will stick together in a ball when rolled between your fingers.
  3. Remove from heat. Add baking soda, vanilla, and peanut butter. Stir rapidly until the mixture is creamy and thickened. Quickly drop from a tablespoon (I always have an extra spoon to scrape the mixture from one spoon to the next) onto wax paper or parchment paper, forming patties. Cool and store in an airtight container (if you have any left!)

Common Problems and Solutions

Q: Why did my pralines turn out grainy instead of creamy?

A: You may have overcooked the mixture past soft ball stage, or didn't stir vigorously enough after removing from heat. The rapid stirring after adding the baking soda, vanilla, and peanut butter is crucial for creating the creamy texture.

Q: Why are my pralines not setting up properly?

A: The mixture likely didn't reach the proper temperature (234-238°F). Use a candy thermometer for accuracy, or test by dropping a small amount into cold water—it should form a soft ball that holds its shape.

Q: How do I know when to stop stirring and start dropping the pralines?

A: Watch for the mixture to lose its gloss and become thicker and creamier. Work quickly once this happens—the mixture will set up fast. If you wait too long, it will become too thick to drop properly.

Tips and Techniques

Have all your equipment ready before you start—pralines wait for no one! Once you add the baking soda and peanut butter and start stirring, you’ll need to work quickly to drop them before they set up in the pot. A candy thermometer is highly recommended for consistent results.

Ingredient Substitutions

  • peanut butter: almond butter or cashew butter
  • roasted peanuts: pecans or walnuts
  • buttermilk: whole milk with 1 tbsp lemon juice or vinegar

Equipment Needed

  • heavy-bottomed 2-quart saucepan
  • candy thermometer (highly recommended)
  • wooden spoon
  • wax paper or parchment paper
  • two tablespoons for dropping

Historical Context

Pralines (pronounced praw’lins in Louisiana) came to Louisiana with French settlers and were adapted with local ingredients like pecans. Over generations, Cajun and Creole cooks have created countless variations, including this peanut butter version that adds extra richness to the beloved candy.