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.

What's the difference between peanut brittle and praline?

Pralines have a lot in common with nut brittle, with the difference being mostly in the addition of cream and the cooking temperature ––the sugary syrup used to coat pralines is heated to a soft-ball consistency, a lower temperature than the hard-crack stage of peanut brittle.

Why are my pralines grainy?

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

How do you soften 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 .

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 didn't my peanut clusters harden?

This is caused by the ratio of almond bark to chocolate being too low . You need enough almond bark to ensure ensure your Crockpot Chocolate Peanut Clusters harden.

What is a peanut cluster?

Yupik's Peanut Clusters are sweet confections of chopped roasted peanuts covered in milk chocolate . Ideal for snacking or baking, these small delights will fulfill your sweet cravings.

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.

How do you stop pralines from crystallizing?

A little crystallization in pralines is inevitable but adding a bit of corn syrup can help keep crystals from forming. In this recipe I also butter the sides of the pot and only stir before the sugar comes to a boil. After the candy reaches soft-ball stage, it is left to cool for 10 minutes without agitation.

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.

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.

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!

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.

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.

Let set for about 5-10 minutes so it can thicken up. Stirring occasionally.

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.

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

Helpful items used for this recipe

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

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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

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
1½ cups brown sugar
½ cup whipping cream
1½ teaspoons corn syrup
½ teaspoon salt
1⅔ cup powdered sugar
1½ teaspoons vanilla extract
1½ cups peanuts
1½ 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

sauce pan
See Also
Whoopie Pie Recipe - Mashed
Wooden Spoon
Hand mixer
parchment paper

Recipe Details

Course: Dessert

Cuisine: American

Recipe adapted from Taste of the South

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Rene'e Day says:

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

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

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.

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