New orleans pralines

The New Orleans praline started out with aristocratic French roots but grew into something quite its own here in the South.

Wonderfully indulgent, Louisiana Pralines are all about buttery southern pecans wrapped in blankets of rich, soft, fudge-like caramel candy made from brown sugar, cream, and butter. A true, easy-to-make southern tradition, Pralines make the perfect

I love sugar. I love pecans. I mean I’m from Louisiana and it’s a fact we have the BEST food anywhere in the world. And what’s better than sugar and pecans? Pralines are a Souther…

Satisfy your sweet tooth with these tasty old fashioned pralines!

Pecan Pralines: In this Instructable, learn how to make classic southern pecan pralines. Pronounced "PRA-leens" in much of the South and "PRAY-leens" pretty much everywhere else in the States. Pronounce them how you want. :) This little candy treat is kind of a mix…

his pecan pralines recipe has been beloved for decades. Whole snappy pecans in a candied sugar coating make a classic Southern tradition, native to New Orleans.

It was 95° in my apartment and not a day to be anywhere near the kitchen. But my sweet tooth, well, it had other plans. Luckily, our Southern neighbors are used to facing such demands in the hottest and stickiest of weathers, which is why they had the good sense to invent the praline. You can call the praline a cookie, because it’s shaped like one, but it’s rightfully a type of candy.

Let me whisk you away to the heart of New Orleans, where the air is thick with jazz, the streets hum with history, and the scent of something sweet lingers around every corner. It’s here, among the vibrant hustle and bustle, that the humble praline takes center stage, a confection so deeply woven into the fabric of the city that to taste one is to take a bite out of New Orleans itself. As I set out to recreate this beloved treat, I couldn’t help but laugh at the memory of my first…

A vintage newspaper recipe for New Orlean's Pralines; make these pralines with sugar, brown sugar, water, butter, and pecans. This recipe is from Margaret Anderson of Shreveport who adds, "I've had this recipe for over 40 years, it is the kind of praline they used to sell boxed in teh French Quarter."