Peanut Pralines

Today's recipe for the Peanut Pralines is the candy pictured second from the left. This recipe does need the use of a candy thermometer but you do not need to stir the mixture continuously, so it isn't extremely labor intensive. The end results are well worth your effort. This candy is one of our favorites from Taste of Home; hopefully it will become a favorite in your household, as well. Blessings...

Recipe: 

2-1/2 cups sugar
1 cup buttermilk
1 cup butter (no substitutes)
2 tbsps. peanut butter
1 tbsp. vanilla
1/2 tsp. baking soda
2-1/2 cups dry roasted peanuts

1. In a 2-3 qt. saucepan, combine the sugar, buttermilk and butter. Cook and stir over low heat until butter is melted and sugar is dissolved.
2. Cook over medium heat until a candy thermometer reads 234-240 degrees (soft-ball stage), stirring occasionally. Do watch the pan as the mixture will bubble up until it begins to thicken. When the temperature gets to 230 degrees, stir continuously so the syrup doesn't burn.
3. Remove the pan from the heat and add the peanut butter, vanilla, baking soda and peanuts; stir rapidly until the mixture is thickened and creamy. This will take about 5 minutes.
4. Drop mixture quickly by tablespoons onto waxed paper-lined or lightly buttered baking sheets, shaping into patties.
5. Let stand until cool and set. Store in an airtight container. Delicious!

Yield: 35 pieces, about 2-1/2 pounds of candy
152 calories each
less than 1 gm. fiber