This recipe comes to you from Cynthia Nobles, author of The Delta Queen Cookbook, in honor of our Made in Louisiana sale. Until July 4th, shop books by Louisiana authors or about Louisiana and receive 35% off and free shipping, using the offer code 04LALOVE. And stay tuned every day this week for more authentic Louisiana recipes!
Makes 24-36, depending on size. Recipe is by Cynthia Nobles.
Pralines originated in France, where legend has it that the personal chef of sugar industrialist Marshal du Plessis-Praslin (1598-1675) created a sugar-coated almond confection that was named for his boss. It is believed that Ursuline nuns brought the recipe to New Orleans in 1727 and substituted native pecans for almonds. The praline, also known as pecan candy, was popular with both early Acadians and New Orleans Creoles. In Old New Orleans, street vendors selling pecan pralines were called “pralinieres.”
2 cups firmly packed light brown sugar
1 cup white sugar
1 cup evaporated milk
1/2 tsp salt
1/4 tsp cream of tartar
2 tsp vanilla extract
4 tbsp butter
3 cups pecan halves
- Cover a hard surface with parchment paper.
- In a large heavy saucepan combine brown sugar, white sugar, milk, salt, and cream of tartar. Bring to a boil and simmer over medium heat, without stirring, until mixture reaches the soft-ball stage, 238 F. (Recipe works best using a candy thermometer).
- Remove from heat and stir in vanilla and butter. When butter is melted, add pecans and stir until creamy and cloudy, and pecans are suspended in the mixture.
- Using a tablespoon, quickly drop candies onto parchment paper. Cool completely. Can be stored 2 weeks in an airtight container.