The praline originated in 17th century France at the Chateau of Vaux-le-Vicomte where French diplomat and soldier Cesar du Plessis Praslin (1528-1695) lived. Monsieur Praslin was quite the Cassanova. He enjoyed the company of many women and liked to give them tokens of his affection. His head chef developed a recipe for individual sugar-coated almonds, and M. Praslin would give the confections to his many amours. This worked out very well for the praline. It’s popularity spread quickly. The nuts were so popular, in fact, that when his chef retired, he started making the nuts commercially, founding the Maison de la Praline which still exists today.
During this time, the French were settling Louisiana where pecans and sugar cane grow in abundance. The Creoles took the praline and made it what it is today: pecans covered in a mixture of brown sugar, butter, and cream. From then until now, the praline has been sold on the streets of New Orleans in the area around Jackson Square. These days, they cost about $1.50 a piece, but around the time of the Civil War, Pralinieres sold them for a picayune, a small Spanish coin with little value.
Pralines are popular holiday gifts in the South. If you are not familiar with them, I suggest you try them. They are intensely sweet and addictive. My mother cooked batches of them each Christmas to give as gifts. She would line every surface in the kitchen and the utility room with parchment paper and drop the pralines onto the paper to harden. We had a large dog back then. You know where this is going, right? That dog was always stealing things off the counter even out of the sink, but he had a special affinity for sweets. One year, he got the pralines, and he ate them all. ALL. My mother made them all over again only this time, she sat in the kitchen until they were hardened. The dog stood by her side.
Note: You say, “prah-lean”; I say “pray-lean”:
I came across this quote in the comment section at the New Orleans Times Picayune website. People can be proprietary about their favorite foods especially when the food or person is local. Here is one person’s praline pet-peave:
” The praline as we know it today, was invented in New Orleans. I get sick of these Texans who proudly pronounce it “pray-lean”, which is something you do in church. It’s “prah-lean”.
As a Texan who has always said “pray-lean”, I found this hilarious. Most people say “pray-lean”. Life is too short to have a hissy over how to pronounce a word. Anyway you say it is okay with me, just say it. On that note, find your candy thermometer, some pecan halves, butter, brown sugar, and cream and get cookin. If you have a big dog, stand guard.
Tip: Have everything ready when you begin because it goes fast and you have to stir the entire time.
Tip: Watch your candy thermometer carefully because when it reaches 240, you have to act quickly.
Tip: Be quick when you spoon out the pralines as well. As the mixture cools, it thickens and sticks to the saucepan.
Peace and love from my kitchen to yours,
Waverly
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