Pra-lines vs. Pray-leens

In my research (as well as my personal life) I've found that not everyone pronounces pralines the same way.I am a good example because I don't use that word at all. I refer to the confection as pecan candy. Others say plarine or prarine. This gentlemen gives a great tutorial on the pronounciation of the sweet treat. How do you pronounce it?

Pecan Candy Recipe

As much as I've researched it and  love to eat it, I don't know how to make pecan candy. I've always wanted to learn but didn't. In the past I thought about asking several people for their recipes but all the people I know make "real deal" pecan candy. And when you make that kind of candy, you don't use a recipe!  You just know how much cream and sugar and butter to use. Anyway, I found this recipe at the foodnetwork and I thought it would be fun to share. I'm not sure how they would taste, but I've never met a piece of pecan candy I didn't like!

Ingredients

• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 1/2 cups chopped pecans

Directions

Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.

Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

Pecan Candy Advertisement

 Photo courtesy of the Library of Congress

A praline advertisement from the 1870's for Shoo-Fly Pralines. I can't imagine what a "shoo-fly" praline must have tasted like!

History of Pecan Candy

“After Emancipation, the selling of sweets became a time-honored way of earning a small but honorable living.”

-Jessica B. Harris,

The Welcome Table: African-American Heritage Cooking

The Praline Woman

 Photo courtesy of the Library of Congress 

When the French settlers came over, they brought the praline with them. The enslaved African women who cooked in their kitchens were responsible for the creolization of the praline, which continue to be sold in France as sugared almonds. African-American cooks replaced the almonds with pecans, which were abundant in New Orleans. They also added large amounts of Louisiana sugar as well as milk to thicken the candy. Therefore, the culinary genius of African-American women created the New Orleans praline, as we know it.

  

African-American women were also responsible for tirelessly vending the candy on the streets of New Orleans in effort to support themselves and their families.

The History of the Praline

Pralines originated in 17th century France and they are said to be named after Marshal du Plessis Praslin. Praslin was suffering from a case of indigestion and in an effort to aid him, his chef prepared a mixture of sugar and almonds. This dish soon gained popularity among the French and was called  the “praslin.” 

The sugar coated almonds pictured above are the French version (sugar covered almonds) of the praline.