Pecan Pralines

Pralines aux Pacanes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Brown Sugar
  • ½ Pound of Freshly Peeled and Cut Louisiana Pecans
  • A Spoonful of Butter
  • 4 Tablespoonfuls of Water


Set the sugar to boil, and as it begins to boil add the Pecans, which you will have divested of their shells and cut some into fine pieces, others into halves, and others again into demi-halves. Let boil till the mixture begins to bubble, and then take off the stove and proceed to lay on a marble slab, as in the preceding recipe, to dry. These Pralines are delicious.

Be careful to stir the mixture constantly till the syrup begins to thicken and turn to sugar. Then take from the stove and proceed to turn on the marble slab. A pound of unshelled Pecans will make a half pound peeled. In using water, add just sufficient to melt the sugar.