~ The Official Candy of New Orleans ~

The History of Pralines

Pralines are a candy confection made from mostly sugar and nuts. They were first created in France in the 17th century by a man named Cesar de Plessis Praslin, who used these candies when courting famous French women. At this time, pralines were made with almonds because they were prevalent in Europe. However, when the French settled in Louisiana in the late 17th century pecans replaced almonds because they were the most common nut in the South. The Louisiana Creoles added milk to the recipe, resulting in the creamy delicacy we know today.

"Simplicity is the ultimate sophistication..."

New Orleans Pralines Recipe

Ingredients
  • 1- 1/2 cups sugar
  • 3/4 cups light brown sugar, packed
  • 1/2 cup + 2 T. Half and Half cream
  • 1/2 stick butter
  • 1 1/2 cups pecans
  • 1 teaspoon vanilla
Steps
  1. Combine all ingredients except the pecans and vanilla in a heavy saucepan.
  2. Mixture will be thick. Stir until it comes to a boil, then turn heat down to a low boil. Stir occasionally; spoon mixture up on sides of pan to melt any sugar that hasn't melted.
  3. Cook until the mixture reaches 239 degrees with a candy thermometer. If you don't have a candy thermometer, bring it to the soft ball stage.
  4. Remove from heat. Stir in the vanilla and the pecans. Stir until the mixture begins to thicken and becomes creamy and cloudy. Spoon onto waxed paper to harden.
  5. Usually, by the time the mixture turns cloudy, signaling that it is time to drop onto the waxed paper, it starts hardening too fast to drop correctly. You should then stir in about 1 - 2 tablespoons of warm water to thin the mixture. Don't add too much - just enough to make the spoonfuls drop and settle in a "puddle". You don't want them to look like chunks of rocks.
  6. If cooked to the correct temperature, it won't take a minute to harden by stirring. If you don't cook them long enough, they remain "sticky" and never become firm. They should be firm, yet creamy. If you don't eat them all the first day , wrap them individually and store them in an airtight container.