This sweet southern delicacy was created in the 16th-century by the cook of Count Plessis-Praslin, who boiled crushed almonds in sugar until they were golden and crisp. The recipe became popular throughout France, and was brought to Louisiana by the French.
OLD SOUTHERN TRADITION
The southern version is made with local pecans and brown sugar instead of white. This is one of many shining examples of the rich culinary tradition of the South.
New Orleans of the early 1800's was the home of the pecan praline. Pralinieres, Creole women in starched white aprons and tignons (a madras kerchief worn as a headdress), sold their Pralines aux Pacanes on the streets.
OLD SOUTHERN GARDEN
2 1/3 cups firmly packed light brown sugar
1/4 cup water
1 tbls butter
2 1/2 cups pecans
Combine sugar, water, and butter in a saucepan and bring to a boil.
Stir in pecans and stir until mixture reaches the soft ball stage of 240 degrees.
Remove from heat, and stir constantly with a wooden spoon for one minute or until mixture is no longer glossy.
Drop by the tablespoonful onto a buttered baking sheet.
Let stand until firm.