Pecans replaced almonds when the candy was introduced to New Orleans.
Visit the French Quarter in New Orleans and you'll have a hard time missing the smell of pecans and sugar coming from several sweets shops. The pecan praline is believed to have been created in France by the chef of a French diplomat in the 17th century. The sugary, caramel treat was brought over to New Orleans in 1727 and quickly became a popular treat throughout the region and other areas of the South. While there are many versions available, one of the oldest recipes comes from a recipe book distributed by the Lousiana Godchaux Sugar Refinery in 1879.
Instructions
1. Pour the 3 cups of white sugar, 1 cup of light brown sugar and 1 1/2 cups of water into a large, heavy-bottomed pot. Bring to a boil over high heat.
2. Add the 3 cups of pecan pieces once the sugars have dissolved completely.
3. Reduce the heat to a simmer and stir occasionally for 15 to 20 minutes until the mixture feels grainy when you rub the spoon against the side of the pot.
4. Remove the pot from the stove and stir in 1 tbsp. of butter and 1 tsp. of vanilla.
5. Stir the mixture until it is thick enough to coat the spoon thickly.
6. Line a cookie sheet with wax paper.
7. Drop the praline mixture onto the wax paper by the spoonful, to create puddles of caramel with pecan pieces inside.
8. Allow the pecans to cool completely before serving.
Tags: pecan pieces