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It’s no secret that a lot of Louisiana’s famous dishes hail from France. But when the recipes immigrated to Louisiana, a lot of them assimilated to delta terrain.
Pralines are a perfect example of such adaptation. This French confection of sugar and nuts was originally created with almonds. When the dish settled in America, by way of New Orleans, plentiful pecans took the place of sparse almonds.
New Orleans still prides itself in the production of pecan pralines (not prayleens), while other places in the world have also seen the recipe evolve to fit their location — most notably Belgium where the candy is a decadent chocolate.
You don’t have to be a confectioner to make a mean New Orleans praline. In fact, my New Orleans family has a delicious pecan praline recipe that I have shared on my blog, The Old Country Blog, a site chronicling old family recipes and lore.
