Peanut Butter Pralines

24 servings Prep: 10 m Cook: 10 m Total: 20 m Beginner
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Peanut Butter Pralines
Pralines with a twist - these no-fuss peanut butter pralines use Special K cereal for extra crunch. Just melt sugar and Karo syrup, stir in crunchy peanut butter and vanilla, pour over the cereal, and cut into squares. A quick shortcut candy perfect for the holidays or anytime you need a sweet treat fast.

Ingredients

24 servings
  • 1 cup sugar
  • 1 cup Karo syrup
  • 1 tsp vanilla
  • 1 pint crunchy peanut butter
  • 4 cups Special K Cereal

Step-by-Step Instructions

  1. In a medium pot, mix the sugar and Karo syrup. Cook over medium heat, stirring frequently, until the sugar is completely melted and the mixture comes to a boil, about 8-10 minutes.
  2. Remove from heat and add the vanilla and peanut butter. Mix together well until smooth and fully combined.
  3. In a buttered 9x13 pan, layer the cereal evenly across the bottom. Pour the peanut butter mixture over the cereal, spreading to coat evenly. Let cool completely at room temperature, then cut into squares.

Common Problems and Solutions

Q: Why is my mixture too stiff to pour?

A: The sugar syrup may have cooked too long or gotten too hot. Work quickly once you add the peanut butter, and if it becomes too thick, you can gently reheat it over low heat while stirring to loosen it up before pouring over the cereal.

Q: Can I make these ahead of time?

A: Yes, these store well in an airtight container at room temperature for up to a week, or you can freeze them for up to 2 months. Just layer with wax paper to prevent sticking.

Tips and Techniques

Use a candy thermometer if you have one - you want the sugar mixture to reach about 230-235°F (soft ball stage) before removing from heat. This ensures the right texture when cooled. Work quickly when mixing in the peanut butter and pouring over the cereal, as the mixture will start to set as it cools.

Ingredient Substitutions

  • Special K cereal: Rice Krispies, corn flakes, or Cheerios
  • crunchy peanut butter: creamy peanut butter
  • Karo syrup: light corn syrup from any brand

Equipment Needed

  • medium pot
  • 9x13 pan
  • wooden spoon or heat-resistant spatula
  • candy thermometer (optional but helpful)

Historical Context

Traditional Louisiana pralines are made with pecans and cream, but creative cooks have been making shortcut versions for generations using peanut butter and cereal. This recipe likely emerged in the mid-20th century when convenience ingredients became popular in home kitchens.