A good praline is one trip away.
Did you know that pralines originally used almonds instead of pecans? The nutty treat might not have originated in New Orleans, but the delightful candy confection has become synonymous with the city thanks to a longstanding association.
The tradition of making pralines has been perfected at Loretta’s Authentic Pralines in New Orleans’ French Market, and it is explored with daily demonstrations at the New Orleans School of Cooking. Instructor Harriet Robin showed us what goes into the process and offered some helpful guidelines for doing it at home. What are the secrets to making a good praline? Hey, if you want to know how to make pralines, go to the experts, right?
Here is Harriet’s recipe
6 Tbsp. of butter
1 tsp. vanilla
4 oz. milk
1 1/2 c. white sugar
3/4 c. light brown sugar
1 1/2 c. pecans (but try almonds for something different!)
Melt butter and add all of the other ingredients.
Stir well and raise the temperature to bring to a boil. Let it reduce while boiling for 3 minutes.
Turn off the heat and stir the praline mixture to cool it a little. Be quick when pouring out on to a piece of parchment paper. Let cool.
Created in partnership with French Market Corporation.