The History of PralinesBy: Cyndie Wilkins

FACS TeacherFairhope Middle School

What is a Praline?

A praline is a dainty confection that has delighted many generations in

southfor close to 300 years...and the praline

lives on! 

Pralines

The Praline is known in the U.S. as a delicious Creole candy

consisting of pecans, sugar, butter, and cream.

The praline is typically a holiday tradition in the Southern States, the

gourmet candy is often given as a gift to celebrate seasonal holidays like

Christmas.

How to pronounce praline?

• There are two common pronunciations of praline the usual pronunciation in the Southern United States is PRAW-leen while in other parts of the country PRAY-leen is the more commonly accepted pronunciation.

• In Europe praline can mean any number of candy confections with a filling or nuts in them and the pronunciation is PRAY-leen.

Pralines Originated in FranceAt the Chateau of Vaux-le Vicomte

By the 17th century sugar industrialist Marshal du Plessis -

Praslin’s private chef Clement LassagneThe story goes that the chef could not be

credited with the creation of this special treat made with whole almonds in caramelized sugar. Therefore, the

diplomat, Praslin was credited with the name.

Lassagne retired and opened a confectioner’s shop called

Maison de la Prasline

The shop still exists today and is as good as a museum in Montargis, France!

The Marshal de Plessis-Plaslin was an enthusiastic

patron of pralines. Some say he ate pralines

almost daily to aid his digestion.

More imaginative individuals claim that these sugar treats were used for a second interesting purpose: wooing the different ladies

he visited !

17th Century France

During the 19th centuryFrench settlers brought this

recipe to Louisiana where both sugar cane and pecan trees

were plentiful.New Orleans chef’s substituted

pecans for almonds, added cream to thicken the confection and thus created what became

known throughout the American South as the Praline!

Long before the Civil War, pralines became an early entrepreneurial endeavor for free women of color

in New Orleans.

“Pralinieres”Older Creole women in New Orleans who

sold pralines for a five-cent piece near the entrance to Jackson Square were known as

“Pralinieres”!

Praliniere’sWere usually garbed in gingham with starched

white aprons and head wraps, fanning their candies with palmetto palms to keep them cool while singing out 'belles pralines' to people who

passed by.

It's still fun to watch them being made at French Market praline shops in New Orleans and in

Southern candy shops. It's also fun to learn to make them

yourself!

Things to ponder when making pralines:

• When to turn off the heat?• When to stop beating and start

spooning onto the waxed paper? • You may have to practice a few

times before you perfect your skills, but they are basically easy to make.

• Purchasing pralines can be expensive, often crumbly, old, or not flavorful.

• You can't beat homemade pralines that turn out "right“!

Chocolate Pralines

Ingredients:1 cup sugar1 cup (light or dark) brown sugar½ cup heavy cream4 Tablespoon salted real butter1 teaspoon Vanilla flavoring1 ½ cup chopped pecans4 oz semisweet chocolate chips

Steps in preparation

In advance prepare to drop the pralines:

• Tape waxed paper to the counter or onto a large tray

• Put out a pot holder, the measured cup of pecans, a measuring spoon for the vanilla flavoring and chocolate chips

Step 1• Use a medium saucepan

• Measure the sugars, cream and butter into the pot

• Stir to mix

Step 2• Attach the candy thermometer to

the side of the pot• Bring the candy mixture to a boil• Stirring constantly• Cook to 235° F (soft-ball stage)• Soft-ball stage-Candy dropped in icewater forms a ball thatflattens when you pressit together

Step 3

• Turn off the burner• Remove the pot from the stove• Place the pot on the potholder on the

counter• Into the pot drop the vanilla, pecans and

chocolate chips• Quickly beat the candy until it looks dull

in appearance• Drop a “test” praline onto the prepared

surface• If it appears very thin and runs it is not

ready• Put the candy back in the pot and

continue to beat

Step 4• Quickly drop the pralines onto the

prepared surface • There will be a variety of sizes• Allow to cool thoroughly• Gently lift the pralines off the

paper• Store in an air tight container

Forms of Chocolate• Unsweetened-contains no sugar• Bittersweet/semisweet-little sugar

added, 30% to 52% cocoa solids• Coating chocolate-high proportion

of cocoa butter• Milk chocolate-candy sweetened

with condensed milk• White chocolate-no chocolate solids• Cocoa powder-slightly acidic and

contains no sugar• Drinking chocolate-large quantities

of sugar & added flavors

Benefits of Chocolate• Yes, chocolate can be good for you!

• Dark chocolate is rich in health preserving antioxidants, the polyphenols protect the cells from damage

• Cocoa butter found in dark chocolate contains oleic acid which has been found to lower LDL cholesterol

• Cocoa acts similar to low dose aspirin to eliminate heart attacks and strokes

• Dark chocolate contains flavonoids that lower the risk of lung & prostate cancer and type 2 diabetes

• Chocolate provides temporary mood boosts by stimulating serotonin levels in the brain that produces a relaxed, euphoric feeling

• Moderation is always best when it comes to eating chocolate!

Taste & EnjoyBon Appétit !