Peanut Praline Clusters

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 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.

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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Serves: 24

Peanut Praline Clusters

3 hr, 20 Prep Time

5 minCook Time

3 hr, 25 Total Time

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  • 6 Tablespoons butter
  • 1 1/2 cups brown sugar
  • 1/2 cup whipping cream
  • 1 1/2 teaspoons corn syrup
  • 1/2 teaspoon salt
  • 1 2/3 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups peanuts
  • 1 1/2 teaspoon coarse sea salt


  1. Cover a cookie sheet with parchment paper and set aside.
  2. In a medium saucepan melt butter over medium heat.
  3. Add brown sugar, whipping cream, corn syrup, and salt.
  4. Bring to a boil, stirring constantly.
  5. Remove from heat and add in powdered sugar and vanilla.
  6. Beat with a hand mixer on low speed until smooth.
  7. Stir in peanuts. Let stand for a few minutes stirring occasionally.
  8. Let the mixture cool off for about 5-10 minutes, stirring every few minutes. It will begin to thicken up.
  9. When thick enough drop by Tablespoons onto the parchment paper.
  10. Immediately sprinkle with a little sea salt.
  11. Let stand for 3-4 hours until firm.
  12. Store in an airtight container.


lacto vegetarian
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free



4309 cal


215 g


594 g


57 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe adapted from Taste of the South

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