Peanut Praline Clusters Recipe (2024)

We have a great no bake recipe for you, and it's just in time for holiday parties. Peanut Praline Clusters come together so easily. The hardest part is letting them set up before digging in. Peanut Praline Clusters are made with easy ingredients you have on hand.

Peanut Praline Clusters Recipe (1)

We love peanuts and wanted to make these peanut praline clusters using peanuts. Pralines are a candy from the south. They are crunchy from the nuts, but are similar to fudge that will melt in your mouth.

They are usually made with brown sugar and nuts. They you add in butter, cream, and a little Karo syrup. They are rich with flavor and so delicious.

If you are looking for a quick holiday gift for neighbors and friends, Peanut Praline Clusters will be perfect.

What nuts are best for pralines?

Pralines are most known for having pecans added to them. In some parts of the United States, pralines are known as Pecan Candy. In New Orleans they often use almonds in their pralines. We love peanuts and they taste amazing in our peanut praline clusters.

If you have a favorite type of nut, it will work great in this recipe. We would love to hear what nuts you add to your praline clusters.

Do you need a candy thermometer to make these Peanut Praline Clusters?

Our recipe for peanut praline clusters is simple, and we did not use a candy thermometer. There is one step in our recipe that says to bring the mixture to a boil. Be sure that it’s a full rolling boil, stirring frequently.

Peanut Praline Clusters work best if you do not make them on a stormy or humid day. Sometimes the moisture in the air can really mess up your batch of candy and it’s texture.

Be sure not to overbeat the mixture in the pan. If you overbeat it, it can turn grainy and crystallize.If you follow the recipe as directed, you should be just fine.

How to make Peanut Praline Clusters:

The ingredients for Peanut Praline Clusters are common ingredients. It’s amazing that a few simple ingredients can make something SO delicious!

Peanut Praline Clusters Recipe (2)
  • Cover a cookie sheet with parchment paper and set aside.
  • In a medium saucepan melt the butter over medium heat.
  • After the butter is melted, add the brown sugar, cream, corn syrup, and salt.
  • Bring this to a full boil stirring constantly.
Peanut Praline Clusters Recipe (3)
  • Remove from heat and add in powdered sugar and vanilla. Beat with a hand mixer on low speed until smooth.
  • Stir in peanuts until combined. Let stand for a few minutes stirring occasionally. Mixture will start to thicken.
Peanut Praline Clusters Recipe (4)
  • Let set for about 5-10 minutes so it can thicken up. Stirring occasionally.
Peanut Praline Clusters Recipe (5)
  • When thick enough to hold the cluster shape, drop by tablespoon sizes on the prepared pan lined with parchment paper.
  • Sprinkle with sea salt immediately after placing clusters on the pan.
  • Let stand for 3-4 hours until firm. We placed them in the fridge to set up quicker.
  • Be sure to store in an airtight container. We kept them in the fridge.
Peanut Praline Clusters Recipe (6)

Related Recipe: Be sure to try these delicious No Bake Chubby Hubby Clusters. A quick and easy dessert.

Helpful items used for this recipe

  1. Saucepan– This is one of our favorites with non stick interior.
  2. Hand Mixer– Includes beaters, whisks, and dough hooks.
  3. Cookie Sheet– These are great for cookies and pan recipes.

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Peanut Praline Clusters Recipe (7)

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More no-bake desserts for you

  • No Bake Scotcheroo Bars
  • No Bake Pretzel Caramel Clusters
  • No Bake Eclair Cake
  • No Bake Peanut Butter Kiss Cookies
  • No Bake Fluffy Blueberry Cheesecake

Serves: 24

Peanut Praline Clusters Recipe

Peanut Praline Clusters come together so easily. The hardest part is letting them set up before digging in. Peanut Praline Clusters are made with easy ingredients you have on hand.

Prep Time 3 hours hrs 20 minutes mins

Cook Time 5 minutes mins

Total Time 3 hours hrs 25 minutes mins

PrintPin

Ingredients

  • 6 Tablespoons butter
  • cups brown sugar
  • ½ cup whipping cream
  • teaspoons corn syrup
  • ½ teaspoon salt
  • 1⅔ cup powdered sugar
  • teaspoons vanilla extract
  • cups peanuts
  • teaspoons coarse sea salt

Instructions

  • Cover a cookie sheet with parchment paper and set aside.

  • In a medium saucepan melt butter over medium heat

  • Add brown sugar, whipping cream, corn syrup, and salt.

  • Bring to a boil, stirring constantly.

  • Remove from heat and add in powdered sugar and vanilla.

  • Beat with a hand mixer on low speed until smooth.

  • Stir in peanuts. Let stand for a few minutes stirring occasionally.

  • Let the mixture cool off for about 5-10 minutes, stirring every few minutes. It will begin to thicken up.

  • When thick enough drop by Tablespoons onto the parchment paper.

  • Immediately sprinkle with a little sea salt.

  • Let stand for 3-4 hours until firm.

  • Store in an airtight container.

Notes

  • Be sure to store in an airtight container. We kept them in the fridge.

Nutrition

Calories: 181 kcal · Carbohydrates: 24 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 227 mg · Potassium: 91 mg · Fiber: 1 g · Sugar: 22 g · Vitamin A: 160 IU · Vitamin C: 1 mg · Calcium: 25 mg · Iron: 1 mg

Equipment

Recipe Details

Course: Dessert

Cuisine: American

Recipe adapted from Taste of the South

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Peanut Praline Clusters Recipe (9)

Join The Discussion

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  1. Rene'e Day says:

    I can't wit to make but can you tell me hw many it makes?

  2. Cyd Adamson says:

    If you scroll down to the full recipe it will tell you that it makes 24. Hope this helps.

Peanut Praline Clusters Recipe (10)

About The Author:

Momma Cyd

Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen, as well as responds to all the questions and comments on every post.

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Peanut Praline Clusters Recipe (2024)

FAQs

Why won't my pralines get hard? ›

If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky.

Why are my pralines grainy? ›

Pralines are grainy because the sugar doesn't get hot enough to fully dissolve.

What is praline made of? ›

Pralines (US: /ˈpreɪliːn/; New Orleans, Cajun, and UK: /ˈprɑːliːn/) are confections containing nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient. American pralines cooling on a marble slab. Unlike European pralines, American pralines are made with cream.

Can you freeze pralines? ›

To freeze pralines, wrap them in aluminum foil and place them in a zipper top bag or freezer container. The pralines are still a bit delicate when frozen, so don't stack other things on top of them and make sure they're in a part of the freezer where they won't get smashed.

Why won't my homemade candy harden? ›

If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

How to soften hard pralines? ›

Since the problem is mostly that the sugar in the pralines gets hard and crystallized, you might try softening them the way you'd soften hard brown sugar. Place a terracotta sugar saver in the container or something else that's slightly damp, like a few slices of apple or a slice of fresh bread.

Why did my pralines turn white? ›

Why are there white spots on my pralines? The white spots are a natural process called crystallization. Because our pralines are made with NO preservatives, the white spots occur over time as the cooked sugar returns to its original crystal form.

Can you overcook pralines? ›

Pralines should be cooked to 236°F (soft ball stage) so that it is still pliable when it cools and so it maintains the smooth sandy texture typical of pralines. This is impossible to determine without a thermometer, and if you overheat the sugar, you are guaranteed to make pralines that are too firm and grainy.

Why do pralines turn white? ›

Pralines are a much-appreciated festive treat, but come to think of it, they're simply delicious at any time of the year. When your pralines turn white, you are seeing the recrystallization of sugar. And you are right that honey does technically slow down the rate at which crystals form in candy.

What's the difference between a praline and a praline? ›

A praliné is a paste that is a mixture of nuts, chocolate and sugar. While in Belgium, a 'praline' is defined as a filled chocolate candy. Note that the term 'praline' is of Belgian origin.

What nut is used in praline? ›

praline, is a firm combination of almonds and caramelized sugar. These candied almonds can be ground into a powder called "pralin" that is used to fill the Belgian chocolates.

How long do homemade pralines stay fresh? ›

Pralines will keep well for 1 or 2 weeks at room temperature. After that, the sugar will begin to crystallize and the candy will get harder and gritty. To ensure they stay fresh, proper storage is key. Pack them in an airtight container as soon as the candy hardens and use parchment or wax paper to separate layers.

Who makes the best pralines? ›

Loretta's New Orleans Authentic Pralines

Loretta's are the best pralines. They are sweet, the pecans are huge, and they have the perfect texture that rides a line between lusciously creamy and pleasantly grainy.

Can pralines go bad? ›

They never go “bad,” but after a week or so the sugar starts to crystalize and they lose the characteristic snap that you enjoy when biting them.

Are pralines a southern thing? ›

Nowadays most people are unaware of the candy's historical origin, and the praline is thought of as a southern confection not necessarily specific to New Orleans. Some believe the pecan praline is a Texan candy, whereas others assume it came from Savannah.

Why does my hard candy get soft? ›

Because excessive softness in candy results from high relative humidity, cook hard candies, such as nut brittle, to 2 degrees higher than the temperature your recipe calls for. The additional 2 degrees in cooking temperature will compensate for moisture in the air, so your candy will still have the correct texture.

What makes hard candy harden? ›

The process of turning sugar into a hard, smooth, transparent confection involves heating a sugar/corn syrup/water solution to 300 – 310° F. {150 - 155° C.}, or what is known as the hard crack stage of sugar. The use of a candy thermometer is not essential, but highly recommended and accuracy is critical.

What is the soft ball stage for pralines? ›

Soft-ball stage refers to a specific temperature range when cooking sugar syrups, occurring between 235 and 245 F. In addition to using a candy thermometer, this stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water.

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