Pralines are a favorite sweet in the Southern United States and a delicious mixture of history, culture, and culinary skill. In this post, we will explore the European origins of Pralines, share a traditional recipe, and honor the forgotten legacy of The Pralinières.
The History of Pralines
The story of pralines begins in France. While the exact details are often shrouded in myth, scholars maintain that a chef named Clément Lassagne created this confection in the kitchen of French diplomat César, duc de Choiseul, comte du Plessis-Praslin.
According to legend, Lassagne dipped almonds in boiling sugar in 1636. When asked what this delectable sweet was called, he named it after his master: Praslin. Over time, these sugared almonds became known as "pralines." Both ingredients were considered luxuries at the time, making pralines a treat reserved for the elite.
The Journey to the “New World”
As with many culinary traditions, pralines crossed the Atlantic with French settlers, particularly to Louisiana. While some stories credit the Ursuline nuns, who arrived in New Orleans in the 1720s, with introducing pralines, this claim has been challenged by historical evidence.
Although the Ursuline nuns were from a convent in Rouen, France—geographically close to César de Choiseul's home (about 90 kilometers or approximately 56 miles)— earliest references to pralines seems to appear nearly a decade before the nuns' arrival.
Sources trace the candy's beginnings to the antebellum era when affluent white households served platters of pecan pralines as fashionable after-dinner treats. During this time, pralines underwent a significant transformation. This shift not only reflected local ingredients but also illustrated the creativity of enslaved cooks adapting traditional recipes. Instead of whole almonds coated in sugar, this Creole version became a confection made with chopped pecans folded into a mixture of sugar, butter, and milk or cream.
This new iteration of pralines was not only delicious but was also specific to Louisiana's unique culinary landscape. The use of pecans—a nut native to North America—gave pralines a distinctly local flavor. The addition of cream or milk created a creamy, fudge-like texture set it apart from its European predecessor.
Marchands des Pralines
Following the American Civil War and emancipation, pralines became intrinsically tied to Creole women of color in New Orleans. These women, known as Pralinières or Marchands des Pralines, emerged as street vendors selling homemade pralines from baskets along the city's bustling streets and sidewalks.
The Pralinières were more than just candy sellers; they were early entrepreneurs who harnessed their culinary skills to achieve economic independence while navigating the complex racial and social landscape of post-Civil War New Orleans. Their role was pivotal in transforming pralines into a symbol of local culture and heritage.
By the late 19th century, the Pralinières became a fixture in New Orleans' vibrant street food scene. They sold their confections primarily to tourists and locals alike, contributing significantly to the local economy at a time when opportunities for women of color were severely limited. The candy's popularity helped establish it as the official sweet of New Orleans, further solidifying its cultural significance.
The Pralinières played a crucial role in preserving and promoting a culinary tradition that reflects New Orleans' rich history. Their presence on the streets represented resilience and entrepreneurship in a society marked by racial and economic challenges. As noted by food historian Rien Fertel, pralines are emblematic of African-American culinary heritage and reflect the ingenuity of women who created thriving businesses despite systemic barriers.
At Sainte Sophie, we honor these pioneering women by continuing their legacy through our artisanal praline creations. We are committed to celebrating the rich traditions they established while ensuring that what is associated with our brand reflects the same dedication to quality and craftsmanship that defined their work. By using authentic ingredients, we pay tribute to the Pralinières, recognizing them as the foundation upon which our sweet confections are built. Through our efforts, we aim to keep their memory alive, ensuring that their contributions to the culinary landscape are never forgotten.
Traditional Praline Recipe
Over the years, pralines have grown in popularity, becoming a common treat made in many Southern homes. They are special gifts for holidays and family gatherings, enhancing their cultural importance. Many families pass down their recipes from generation to generation, making praline preparation a cherished family event strengthening community bonds.
Different families put their unique spin on traditional praline recipes, depending on local flavors and customs. However, the key ingredients usually include sugar, cream, butter, and pecans. Here's a classic recipe that captures the essence of pralines:
A Classic Recipe
Ingredients:
1 cup granulated sugar
1 cup packed brown sugar
or substitute sugar with our Nogues Praline Mix
1/2 cup heavy cream or evaporated milk
1/4 cup butter
2 cups pecan halves
1 teaspoon vanilla extract
This recipe showcases the straightforward charm of pralines. Families may add spices or other nuts for personal flair, but the heart of the praline remains wonderfully consistent.
Typical Cooking Instructions:
In a saucepan, combine the granulated sugar, brown sugar, heavy cream or evaporated milk , and butter.
Cook over medium heat, stirring constantly until the mixture reaches a soft ball stage (approximately 235°F).
Remove from heat and mix in the pecans and vanilla extract.
Let it cool for a few minutes before dropping spoonfuls onto wax paper.
Allow the pralines to harden, then enjoy your homemade Southern treat.
Creole Making Instructions:
Get all ya stuff together before you start,
Throw the butter(salted or not) and cream or milk in the candy pot on low heat.
After butter melts, stir in your Sugar, or if you have it, Nogues Praline Mix. (Or, throw it all- not the pecans or vanilla- in a pot and let it melt together).
Cook over heat, but not too high. Stir enough not to burn but not too much or your candy will be too gritty. Let bubble. Scrape the pot sides as you stir.
Put a few candy drops of the candy in cold water. If it holds its shape in water it's ready. If water get cloudy, keep cooking. Repeat until the candy holds shape.
Add pecans when the pot starts talking and that white crust starts to form on the sides.
Remove from heat and mix in a little vanilla extract, but not too much. Beat the candy one last time.
Let cool for a quick minute before dropping spoonfuls onto wax paper or pouring in a buttered pan. If you use a pan, butter the side corners well, or candy will stick.
Pot or Spoon? This works with 2 people but not more. The candy pot and the candy spoon will be coated with, well, candy that can be enjoyed.
Let pralines harden, before eating. If they don't set hard then you have soft candy, but it's still good. You can return the candy to pot for more cooking, but you will probably make a mess so cut your losses, eat ya soft candy and try to get it right next time.
Sweet Traditions and Connections
The journey of pralines is a fascinating tale that weaves together history, culture, and culinary skill. From their French roots to their adaptation in Louisiana, pralines have become an essential part of Southern culinary life. Many families, like mine, pass down their special recipes through generations, making praline preparation a cherished family event often associated with celebrations or gatherings that strengthen community bonds.
Next time you enjoy pralines, take a moment to appreciate their rich history. These treats are not simply about satisfying a sweet tooth; they represent artistry and heritage in every bite. Whether you make a batch at home or buy them from a local shop, pralines embody the spirit of Creole cuisine.
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