Can you think of anything more decadent than biting into an Authentic Southern praline? The rich, sweetness of the brown sugar paired with the nutty pecans creates a delectable bite each time. It’s truly one of the best Southern treats to enjoy, especially if you are in New Orleans.

THE HISTORY OF PRALINES

As with most foods, the origin is not exactly known. It was believed the original praline was invented in France in the 17th century by the personal chef of a French diplomat named Cesar, Duc de Choiseul, Comte du Plessis-Praslin. The chef, Clement Lassagne, named the praline after Plessis-Praslin.

The original recipe was made with sugar and almonds and quickly became a popular treat throughout Europe. Different variations of the praline came about, some using chocolate and nut pastes. In Belgium and France, the candy is made with cocoa blended with ground nuts and used to fill bon bons.

THE NEW ORLEANS CONNECTION

It is believed that the praline was brought to New Orleans by Ursuline nuns, who came to the city in 1727. Because Louisiana had an abundance of pecan trees and almonds were not easy to find, the almonds were eventually substituted with pecans.

The pecan praline quickly spread throughout New Orleans and soon women, who were known as Pralinieres, were selling them on the streets of New Orleans. Pralinieres were usually women of color who came from poverty and were given the opportunity to make money selling pralines to tourists and vendors on the street.

WHAT DO THEY TASTE LIKE

The praline has a sweet and creamy texture and has a caramel flavor. The texture is somewhere between a soft caramel, with the crunchiness of the pecans, with a softy fudgy texture.

Today, there are many variations of the pralines ranging from coconut to sweet potato. It’s still traditionally made with a combination of milk, cream, butter, and sugar and may vary depending on where you get it from.

Ingredients for Southern Pecan Praline Recipe

The Recipe

WHAT YOU WILL NEED:

2 cups pecan halves
2 1/4 cups firmly packed light brown sugar
1/8 teaspoon salt
3/4 cup evaporated milk
1 tablespoon butter

Step 1:

In a heavy-bottom medium saucepan, combine the sugar, milk, and butter. Cook over low heat, stirring constantly until the sugar dissolves.

Step 2:

Stir in pecans, and cook over medium-low heat until the mixture reaches soft ball stage (234° to 240° on a candy thermometer).

Step 3:

Remove from heat and let cook for 2 minutes

Step 4:

Stir the mixture rapidly until it begins to thicken and lightly coat the pecans. Drop a heaping tablespoon onto parchment paper.

When fully cooled, store in an airtight container for up to one week.

Drop a tablespoon onto parchment paper and let cool completely

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.