How to Make Southern Pralines: An Easy and Fun Gift for the Holidays or Anytime

Dating back to 18^th century France, pralines are confections made with sugar and nuts. Here in the United States, pralines are an American Southern tradition and as such should be pronounced PRAH-LEEN, not PRAY-LEEN, as anybody from
Louisiana
can tell you. The nuts used in to make pralines are usually almonds or walnuts, while in the American South (especially in
New Orleans
), it has traditionally been pecans. Here I give you recipes and advice on how to make the most delicious pralines you'll ever have. Pralines are nice to make for the holidays, or whenever you find the time. I find it relaxing and fun to make these.

Making pralines is really very easy, just have all ingredients ready and make sure you buy a candy thermometer to eliminate guessing! If you want the pralines to look like the
New Orleans
ones, make sure they are large and thin. Nicely wrapped and tied with ribbon, they make great little party favors. Smaller pralines look beautiful in a box or tin, and what a great thoughtful gift they are! You can give them to friends and family for the holidays or anytime. Pralines, if you can resist, last for a few weeks in a tightly closed tin. Have fun!

New Orleans-style pralines (traditional recipe)

3 cups light brown sugar, tightly packed

¼ cup butter

1 cup heavy cream

a pinch of cinnamon (very little!)

1 ½ cups of pecans

Mix sugar and butter in heavy pan until creamed. Add heavy cream. Cook until soft-ball stage (236 degrees Fahrenheit on a candy thermometer). Add cinnamon. Mix until almost cold. Add nuts. Drop by spoonfuls onto wax paper. Makes about 18 3-inch pralines.

Easy Pralines

1 package butterscotch pudding (not instant)

1 cup white sugar

1 cup brown sugar

½ cup condensed milk

1 tablespoon butter

1 ½ cups of pecans

Place all ingredients except nuts in heavy pan and place on stove on low until sugar is dissolved. Add the nuts. Cook to soft-ball stage (236 degrees Fahrenheit on a candy thermometer). Beat until fairly thick. Drop by spoonfuls onto waxed paper.

Tricks to Make Sure Nothing Goes Wrong With Your Pralines

There are two tricks about making pralines: one is knowing when to remove them from the heat, and the other is when to stop beating and start spooning them. A candy thermometer takes care of the first issue. A tip for the second problem is to beat until the mixture changes color and you can see the bottom of the pot. If the candy hardens before you are done spooning it, add a little heavy cream to soften it. You can also add a splash of hot water. Enjoy!