Creole Pralines

Preparation info
  • Yield:

    30 to 36

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Like a great deal of French cooking that was “borrowed” by the residents of Louisiana many years ago, pralines, Creole style, underwent a sea-change in preparation from one country to the other. The classic praline of the French kitchen is made by cooking almonds, preferably whole, with sugar, until the sugar becomes liquid and then becomes caramel-colored. The mass is spooned onto a greased board and allowed to cool. When it cools it becomes brittle and can be cracked easily. The Creole ve