History of Pralines

Pecan pralines are one of the most loved treats in the south. And if you have ever tasted one you know why that is. But just where did pecan pralines or pralines in general come from? And how did they get their name? The praline is rich in French aristocratic roots but took on a life of it’s own here in the deep south. There are many variations of how the praline came to be, but the majority agree that the history of praline candy dates back to the 17th century in France at the Château de Vaux-le-Vicomte, manor house to French diplomat Cesar du Plessis Praslin, where the head chef developed a way to coat almonds in cooked sugar. The chef later retired and sold the candy commercially – founding the Maison de la Praline, which still exists today. Praline is a variation of Praslin’s name and the term “praline” is still used throughout France as a generic term for any candy made with nuts. Praline candy differs from Europe to America. In Europe is it is generally caramelized sugar and almonds. In America it is traditionally pecans cooked in brown sugar and cream. The candy confection came across the ocean with the early French Settlers to their new colony on the banks of the Mississippi River. The colonists began using the sugar cane and pecans that grew in abundance in their new area and added a bit of cream to the mix to thicken it up and – viola’! A southern tradition was born. Pralines became a way of income for women of color on the streets of New Orleans, even before the Civil War. Dressed in gingham with white aprons and head wraps, the women would hawk their pralines with a shout “belles pralines!” to passersby along Canal Street and in Jackson Square. Even today there are “praliners” that carry on the old New Orleans tradition of selling their candies to tourists and passersby. A basic praline recipe calls for brown sugar, granulated sugar, cream, butter and pecans. Naturally, many other variations have cropped up, including pralines flavored with shredded coconut, rum, vanilla, chocolate and peanut butter. But with even the traditional recipe, no two praline makers seem to produce the same candy. Each candy and candy maker have their own distinct taste and flavor.

New Orleans Pralines
· 1 cup light brown sugar, packed
· 1 cup granulated sugar
· ½ cup light cream
· 1 ½ cups pecans, halved
· 2 tablespoons butter
Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.
Add pecans and butter and continue to cook over medium heat, stirring frequently.
Remove the sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.
Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.
Makes about 12 candies.