Pralines have long been a New Orleans favorite. “Supposedly, Marshal Duplesis-Preslin’s (1598-1675) cook invented pralines,” according to Leon E. Soniat Jr, author of “La Bouche Creole. “But millions of those crisp pecan goodies have been exported from New Orleans around the globe.” You will need a candy thermometer to make these.

Pecan Pralines

1 cup brown sugar
1 cup sugar
1/2 cup evaporated milk
2 tablespoons butter
1/4 teaspoon vanilla
1 cup pecan halves

Combine the sugars and milk, and bring to a boil, stirring occasionally. Add the butter, vanilla and pecans, and cook until the syrup reaches the soft ball stage (238 degrees). Cool without disturbing, then beat until somewhat thickened, but not until it loses its gloss. Drop by tablespoon onto a well-greased, flat surface. (A piece of marble is best for this.) The candy will flatten out into large cakes.

Makes 20 pralines.

From “La Bouche Creole” by Leon E. Soniat Jr