A fusion of southern delights where Louisiana meets North Carolina. Nothing says sweet Southern goodness like a batch of creamy Chocolate Peanut Pralines.

The Inspiration

The inspiration for making this recipe came from a combination of TV and wholesale club shopping. In the past few days it seems like just about every show I turn on on TV was either shot in New Orleans or related to New Orleans in some way. The other half of the inspiration came from a large tin of mixed nuts purchased from our most recent wholesale club shopping trip. Invariably the mixed nuts has a plethora of peanuts left over that I sometimes use for a batch of raisin nut clusters.

So as I sat there relaxing and watching the television shows, I found myself waxing nostalgic for my times and experiences in New Orleans. Pralines were a large part of my nostalgia. Problem was, I didn’t have any pecans, just a large tin of mixed nuts.

Mixed nuts led me to peanuts. Peanuts led me to peanuts and chocolate. Peanuts and chocolate plus shows set in New Orleans led me to Chocolate Peanut Pralines. I’d love to say I was looking to fuse two southern delights intentionally, but alas, I was not.

The end result? My two youngest daughters liking the way my mind works.

Let’s make Chocolate Peanut Pralines

Pralines are a simple and quick treat to make. Essential to making pralines is set up. Before you start the process you need to line a couple of sheet trays with a silpat, parchment paper or aluminum foil. Once you reach the time to drop your pralines, you won’t have time to set the trays up.

• 1.5 cups White Sugar
• 3/4 cup Brown Sugar
• 1/2 cup Whole Milk, 2% will work
• 1/2 cup Semi Sweet Chocolate
• 1.5 cups Salted Peanuts
• 3 oz. Salted Butter
• 1 tsp Vanilla Extract

Combine all of the ingredients in a larger than you think pot and set over medium high heat.

Stir the mixture occasionally until the pralines begin to boil. If not all the ingredients are fully melted at this point, whisk together. Stir the ingredients constantly once they begin to boil, making sure you scrape the sides of the pot. Continue to boil for three minutes or until mixture reaches 238°-240° on a candy thermometer. For me this happened right at the three minute mark.

Remove mix from heat immediately and stir vigorously. As the Chocolate Peanut Praline mix begins to cool, it will thicken and become slightly cloudy. What you are looking for here is a “droppable” thickness. Drop the pralines to soon and they will spread real thin. Wait to long and the sugar crystals will have cooled to much and won’t ooze they way you want.

You will want to work relatively quick as you drop the pralines. It surprised me how quickly this mix did cool. I was able to fit about 10 large pralines on each sheet tray. If you go a bit smaller you should be able to fit about 15 per tray, but you might need additional prepared trays.

Some Recipe Variations:

• Traditional Praline – Eliminate the Chocolate
• Pecan Praline – Replace peanuts with pecans
• Peanut Butter Praline – Add 1/3 peanut butter toward the end , boil for 30 more seconds

Print

Chocolate Peanut Pralines

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

A fusion of southern delights where Louisiana meets North Carolina. Nothing says sweet Southern goodness like a batch of creamy Chocolate Peanut Pralines.

Course: Dessert

Cuisine: American

Servings: 20 Large Pralines

Author: Nate

Ingredients

• 1.5 cups White Sugar
• 3/4 cup Brown Sugar packed
• 1/2 cup milk whole milk, 2% will work
• 3 ounces Salted Butter
• 1 tsp Vanilla Extract
• 1.5 cups Peanuts
• 4 ounces Semi Sweet Chocolate

Instructions

1. Add all ingredients to large pot and set over medium high heat.
2. Stir ingredients occasionally, making sure to scrape down sides, until ingredients come to a boil. If anything is not completely melted, whisk ingredients together until all comes together.
3. Once a boil is achieved, begin to stir continuously while boiling for three minutes or until temperature of 238° - 240° is reached.
4. Once you reach desired temp, immediately remove from heat and stir! While stirring the praline mixture will begin to cloud, cool and thicken.
5. As soon as praline mixtures thickens, spoon onto sheet trays lined with a silpat, parchment paper or sprayed tin foil.
6. Allow to cool, serve and enjoy!