One of the treats Cajuns are known for is pralines (praw’lins). The basic pralines recipe has been modified time and time again; each one unique and each one just as tasty. This is one of my favorites.
Over low heat combine buttermilk, butter and sugar in a 2-quart saucepan. Cook until the sugar is dissolved.
Add peanuts and cook until the soft boil stage (or 238 degrees), stirring constantly and scraping the side of the pan. This takes about 10 to 15 minutes but note that the cooking time does vary. Soft ball stage has a temperature between 234 and 238 degrees. 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.
Remove from heat. Add 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!)
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