I Made A Vintage Creole Pralines Recipe

[@tarabooartarmy3654]

As a type 2 diabetic who is trying to reverse the condition through a very low-fat, plant-based diet, pralines are one of the worst things I could possibly eat. But I admit I’d be tempted if I could have one from River Street Sweets again. They were by far the best I’ve ever had. Nothing else even comes close.

[@tazzy0854]

Maybe glaze your own pecans with butter and honey, so you can control how much honey is being used. Honey is a little better for you than sugar, but in moderation.

[@abbymathewson5968]

You did it exactly right! Crumbly and a bit grainy is perfect. The bloom is okay too. They will lose their shine the longer they sit. It doesn’t change the texture or the taste at all.

[@emmymade]

Oh, thank you. 😄

[@robnol84]

Yep should be grainy

[@kaiyakershaw1028]

Came here to say this, too! That sounds like a perfect New Orleans style praline!

[@LaLadybug2011]

Yes on the slightly grainy texture!

[@aprilcforeman]

Came to comments to say this. You got it right.

[@violetedge83]

This is perfect. My grandmother from Louisiana use to make pecan candy around this time every year. She taught me how to make it b4 she died. I use to make it and give it out as Christmas gifts. Thank you for bringing back the memories 💜💜💜💜💜

[@the_rachel_sam]

Was she from south of the Mississippi?

[@emmymade]

Aww....that's the best. 🧡 I love how food can tie us to our best memories.🧡

[@dawnw.6559]

My great grandma made it too. I was little so I didn't get the recipe. I miss it and her. I will definitely try this! Thank you for sharing!🥰🥰🥰

[@ab.222xo]

Yes! Love that you call it pecan candy ,too! I’m also from Louisiana 😅

[@gorespree6400]

All the pecan pralines I've eaten had that grainy texture and I've come to love it

[@tarabooartarmy3654]

Yes! The grainy texture is the best part! I tried some from River Street Sweets when they were at the mall near me and they were hands down the BEST pralines I’ve ever had. I keep trying them from different places, but they all pale in comparison because they’re not grainy enough and because they aren’t as buttery tasting.

[@Wendyroo6817]

My southern grandmother taught me how to make these! The trick is to stir the hot mixture vigorously until it is no longer glossy. You scooped a little bit too early.

[@ToriE1073]

My best friend in high school was from Louisiana and her Paw Paw (grand father) was Creole and one of my favorite people. Every few months her grandparents would drive down to visit them in South Carolina and stay for a month or so. Her grandfather brought all of his own cooking tools including his cast iron skillet and Dutch oven and cooked almost every meal. It was glorious!!! He taught me most of his recipes which is a precious memory and even though he’s gone, I have them all written down by my friend’s grandmother which is a treasure. All of that to say, one of my favorite things about their visits was that PawPaw would make a huge batch of pralines and bring them for me every time they came to visit. The caveat was that I had to say it “correctly.” He pronounced it puh cahn prah leens and I used to pronounced it pea can pray leans. He would always laugh and say a pee can belongs in the bathroom. 😂😂😂I miss him and his delicious pralines. Yours look tasty! The ones he made were kind of crusty on the outside and chewy inside. Thank you for bringing back the memory.

[@emmymade]

What great memories. 🧡

[@kaiyakershaw1028]

😂 I love how he could tolerate the difference on praline (I also say pray-leen) but there’s only one correct way to say puh-cahn!

[@savannamm]

Pea-can pray-lean for me 😂

[@giuseppelogiurato5718]

The Basques here in Nevada have a drink called "pícon punch"; it's pronounced "PEE-kahn", and it does not contain pecans, but it uses a liqueur called "Amer", which tastes uncannily similar to pecans, although it's made with apricot pits (I think)... It's neither "pee-can" nor "puh KAHN", LOL😂

[@danielfox3003]

Pee can just ain’t right. Are these the same people that say Reese eaze?

[@MsKathyR100]

In the late 90s in the early days of eBay I used to order pecan pralines from a seller in Louisiana. My friends thought I was crazy for ordering something homemade from a complete stranger. I never had or even heard of pecan pralines before. I live in California. I loved them. I do remember they were slightly grainy. No bloom. I bought them for a few years and then they suddenly stopped offering sales. I had a feeling the maker died. I never ordered them from anyone else or even bothered looking. It looks easy enough for me to make. I might give it a go.

[@EA-gv2ph]

Here in Mexico there’s a similar candy but with coconut! Use small coconut cubes instead of pecans 🤤

[@ThtOtherJess]

Dry but soft is about right. It’s like a shortbread cookie texture but alllllll sugar and butter baby ❤

[@Gamekrayz]

Born and raised in New Orleans. You did pralines right. They should be perfectly crumbly and just a bit grainy that melts away in your mouth. You made a real authentic pecan praline from the city.

[@auntlynnie]

“Praline carbonite” was such a great one-liner! 😂

[@TechieTexan]

I'm from Texas and my Great Aunt would make these and she taught me how to make it. However, the ingredients we used were different. First off, we say pralines as "pray-leens". Secondly, we used a combo of regular and brown sugar to get a beige color and adding in evaporated milk. Thirdly, we don't use a thermometer or time it out. We know when it's done based off the consistency, from liquid to a more of a cake batter texture, do the water test, then the pecans are added, then spooned onto parchment paper. The spots you see on the pralines is probably the dairy component from the butter. You did great for your first try. Maybe now, you can try the Texas version, at least that's how our family makes it in San Antonio. Enjoy!!!

[@EA-gv2ph]

?? What’s the water test?

[@waterchild83]

@@EA-gv2phdrop a little bit of the mixture into water and test what stage it’s at. The water cools the mixture off so you can see if it’s at soft ball, hard ball or crack ball stage.

[@jeremysutherlin3803]

My elderly family members from the south also pronounced it "pray-leen" It's really interesting to hear a different (probably regional) pronunciation though, I've never heard people call them "prah-leens" before.

[@EA-gv2ph]

@@waterchild83 oh! For this you need a soft ball I presume? Thank you for answering 🙏🏼

[@waterchild83]

@@EA-gv2ph yes I’d say that’s correct and you’re welcome ☺️

[@michaeltudor1502]

Any pralines I've ever had (homemade or store bought) have always had a grainy texture. You did a great job. Love your videos, Emmy.

[@katmig1187]

You nailed the texture!

[@MrSigmaNoir]

I'm impressed You got the texture correct on your first try,the texture is supposed to be firm but soft if that makes sense,what you're looking for is the crystalline texture that melts in your mouth,that bloom means you got it right and aren't making chewy caramel candy instead Back in the day,just about everyone's grannies and aunts used to make these and sell them on the side for extra money down here I'm not sure if it's available over there where you're at,but down here,Blue Bell even makes a pecan praline flavor of ice cream with little chunks of praline and caramel ribbons and it's my favorite

[@emmymade]

YAY!!! I'm stoked. Thanks for confirming the texture and for lending your expertise. 👏🏼

[@avonbelle]

I'm British, I remember doing a snack tasting for the US and I remember there being a creole praline in the box, and I remember craving more (so much more!) once it was gone. Christmas is coming up and I have a party to go to, I'm also known as the confectioner of the family. I think we all know how this ends.

[@whittkatt]

I know I’m a year late, but anyone who wants to make these pralines, and doesn’t feel like using the candy thermometer, or bother with brushing the sides of the pot, and all, I would suggest checking out Phil Robertson’s 10 min pralines. Almost exactly the same ingredients, (except he uses all light brown sugar) but he so very casually tells you how to make it, and times it when boiling, and no thermometer or soft ball stage checking… and, I swear, it comes out perfectly every single time, and so authentic! Shiny, melt in the mouth, amazing!

[@juredu]

The whisking as it cools gives it the crumbly/grainy texture. It looks very like a Scottish tablet.

[@Heartwing37]

I’m from Louisiana and pralines are the food of my people! 😂❤ So delicious!!! You made them perfectly! The crystallization is normal and the graininess is what’s desired. I have this cookbook too. My grandmother left it to me!!!

[@CricketsBay]

Thank you for making a vintage Christmas recipe, Emmy. I was one of the people who asked for them on a recent video. Please make more recipes for the Holiday season.

[@TwinMama-jv3zb]

It's supposed to be grainy, it's part of what makes this a special treat! I grew up eating these all the time. Some local restaurants give them away when they hand you the check...I always collected the ones my parents were too full to eat and I would eat them all!

[@dianejohanson98]

I make mine with buttermilk, white sugar, butter, baking soda, pecans. They turn out a little lighter in color but they melt in your mouth. So good. Here in Texas we pronounce them pray-leens.

[@MommyDontSeeMe]

Thank you - LOVE this. And you nailed pronouncing both pecan and praline so that it wasn't like nails on a chalkboard! 😄

[@twylagariepy4347]

We make brown sugar fudge every year and those little stars are the blooming. The part that does the magic. Without them it would be just caramel

[@HerrTroete]

I made these when I studied abroad in the US for a year! I majored in history, and each year, one of the history professors hosted a potluck dinner based on an historical Southern cookbook. Fun memories - and those pralines are delicious.

[@bp1201]

The texture is perfect; crumbly and grainy is exactly what you want! ❤

[@LaLadybug2011]

Born and raised in Louisiana...WoW-did this bring back candy making Decembers with my Mom, Grandmother and great grandmother❤️You pronounced it exactly the way we do- It looked like maybe it had too much pecans? It seems like I remember mama pressing a pecan half down into the hardening mixture, right on the very top of each praline. I think she roughly chopped the other pecans before adding to the pan of the sugars and butter on the stove.

[@glorytrosper]

“Pray leans” is how we pronounce them. 😊

[@julieblair7472]

Times do not work. Surface area (size of pan and depth), ambient humidity, and the power of your burner are huge variables. Use a thermometer or cold water test. They should be finely grained like fudge, yours are perfect.

[@varietyofree2471]

My mom is from Louisiana and she Loves these. She makes them for the holidays almost every year. 🥰 She makes A Lot though, so they take a bit longer than 10min. Lol... Glad you love them!! ☺️ The sugar granules are normal btw (at least, they are in hers.😅).

[@SmallSpaceCorgi]

I'm from New Orleans, and I grew up in south Louisiana. I've loved pecan pralines all my life. These look lovely!

[@emmymade]

Thank you!

[@jpvintage]

Beautiful Praw-leans! Nice sheen! A candy making trick that can help benefit against sugar crystallization, once ingredients are combined and sides washed down, place a lid on the pot until mixture comes to a boil, then remove it for good. This helps to melt any stray sugar residue on the sides, back down into the mixture. Much love!

[@denisebiely5998]

This recipe is great with a generous shake of cayenne pepper and bit of heat is awesome a great punch to this candy

[@jmahzi4996]

Love pralines ! So many memories of cooking these with my grandmother. She was from Laurel, Mississippi and moved to Texas when she married, which is where I am. They look perfect !

[@williamwelch7]

Thanks Emmy. These were always my mother's favorite! Used to find them everywhere, but not so much anymore. You got the texture perfect! I'll bet someone has already mentioned it, but as an old Texan, I've always heard it pronounced 'pray-leen'. But the texture is the hard part, as long as you get that right, who cares what you call them :)

[@kallen868]

I love Pecans! Say it any way! Love pecan pie!👋😋 Also peacan in Christmas cheese ball! And dates stuffed with peacans and rolled in sugar. Mom did that at Christmas.

[@kathylamourine7501]

yea, the grainy is just perfect, I was practically drooling watching. My dad brought me some from Louisiana when he was on a work trip and I was a kid. I really should make some.

[@hedruum]

OMG! I LOVE this!! Even though pralines originated in New Orleans they were pretty common all over the south when I was growing up. My Mom used to make them around the holidays in South Georgia when I was a kid in the 70/80s and it was one of my absolute favorites. I make them once in a while on a nostalgic kick but they are tricky like any candy. Much like the pronunciation of pecan, the pronunciation of praline is inconsistent even across the south. Your pronunciation is accurate according to friends of mine in New Orleans however I grew up say it more like pray-leen. My people are famous for bastardizing pronunciations though 😂. *****Edit**** They should be slightly firm but very soft. They should have a soft bloom to them but not much. Your description sounds like you nailed it. Also, you say pecan the correct way. Sounds like you grew up on my side of the river 😅

[@jeremysutherlin3803]

My older family members from the south all used to pronounce it "pray-leen" as well, and pecan with a "con" rather than a "can"

[@loverlyredhead]

My mom is from central Louisiana (I'm in Texas) and we say pray-lean and puh-kahn. I don't think I've ever heard a different pronunciation of praline until this video.

[@margarethill6164]

My east Texas family calls them pray-leens

[@Tessfive]

As she said it did originally come from France and was brought to Louisiana and adapted from almonds to pecans. Yeah to the pecans!

[@samanthabamantha5816]

You. Know. It's. Going. To. Be. Good. When. Emmy. Talks. In. Single. Word. Sentences. 😅 It looks so good, and looks easy (maybe easy enough for this non-cook to try). I love how descriptive you are. Makes me almost "taste" it.

[@ReyOfLight]

Here in Sweden we have a traditional Christmas candy called Knäck, it's just white sugar, and light brown (beet sugar) syrup that is cooked together, while stirring pretty much constantly and it's done once you can form a bead out of a drop of the mixture in a glass of cold water. Once you can form the little bead in cold water, add a little bit of butter and stir in before portioning it out in tiny paper cups that are like teaspoon sized cupcake liners. Chopped almonds is common to add as well before portioning it out in the little paper cups. It becomes a pretty firm and chewy caramel (the kind that can stick to your teeth yet melts in your mouth) if done right and it has a wonderful flavor that is unlike anything else. It can even be made vegan/dairy free if using Oatly cream and dairy free margarine (or just skipping the butter/margarine altogether) and as much as I can't stand Oatly normally (it's one of very few times where I've had to pour out coffee because it was NASTY!), the Oatly cream does work really well in Knäck and you can't even tell it's dairy free. I made Oatly based Knäck some years ago for a little Christmas event where we had lactose intolerant participants, and I just opted to make it completely dairy free instead, also omitted the almonds because I didn't want to bring a potential allergy hazard into a public building, along with it being a choking hazard as the event was with a disability organization and we had several participants with CP and muscle disorders. I just wanted the candy to be safe for everyone

[@spoon7053]

it’s amazing that you made a modified version to accommodate everyone!

[@therewillbecatswithgwenhwyfar]

Thank you!!! My family are gluten and dairy free. I'm so excited to try this with the oatley cream!

[@ReyOfLight]

It was really such a simple thing to do. A quick Google search told me Oatly works so then I just went for it. It was even faster to make the Knäck with Oatly than with regular heavy cream. Sometimes with regular heavy cream, it can take ages before you get to the point of being able to make little beads in cold water, with Oatly it took hardly any time at all. Texture and flavor wise on the finished candy, you really couldn't tell that it was an altered recipe

[@lisam2537]

That is exactly as they should be. The take on a milky type look as they sit. Delicious!!!! Good job

[@emmymade]

Thank you!

[@ryt2carry]

All the pralines I’ve ever had are exactly like that. You did a great job.

[@emmymade]

YES! Feeling triumphant - thank you!

[@pollymcdonald7368]

You did great! Praw-lines always seemed to be from inner NOLA. I could be wrong, though. Outside New Orleans like Baton Rouge and in TX we always say “pray-leens”. They’re delicious. You can make them just like you did (my fave!) and you can make them more chewy, or you can make Mexican ones like here in TX with light brown sugar and vanilla! So great.

[@emmymade]

Thank you! 🧡Isn't it great how regional food can be? 🤔

[@kaiyakershaw1028]

I love how you can identify a praline by specific location of origin and pronunciation! The South is wonderful, isn’t it!

[@realbadmews]

i'm from south louisiana, grew up eating these, i had no idea it was so easy to make. i think i'll surprise my family with this for christmas, my great grandma used to make them but she passed about a decade ago. thank you for making these!

[@realbadmews]

i also had no idea they were so shiny when they were freshly made, i'm used to them being more dull from setting for a while! they seem to be perfect though

[@jenniferwimberly6435]

Made these tonight!!! Irresistible! I previously paid someone for pralines because I thought it was too complex and lots of ingredients. Who knew! THIS was delightful and so within reach. Thank you! ❤

[@DAlexT-pi6pm]

Such a great job. Looks just like it does in the south!! Great job!! It should have a grainy taste that melts in your mouth.

[@BeckyA59]

I have struggled with making pralines, I'm from Louisiana originally and I love them. My sister told me the easiest, best recipe is Heloise's so I'm going to try it for Christmas

[@mixedmediaartgirl300]

Don't stop stirring for one second and they will come out perfect

[@travis2333]

“It’s got a little butt crack in it for your probe.” I will admit as someone in their mid-30s, I laughed at this sentence. Love your videos!!!

[@la_diva_maria]

I’m 50 and I laughed. *giggle*

[@Kait2478]

Goshhhh I can taste this as I watch it. My ex boyfriend went to college down in Charleston, SC, and introduced me to praline when I came to visit him once. It’s absolutely heavenly. Thanks a lot, Emmy. Now I have to make this 😅

[@emmymade]

They're so worth the effort. 😆

[@MelissaThompson432]

I'm drooling already and I haven't even watched the video yet.... 😉

[@kaelang12]

I’m happy to say that for people who don’t have the patience for making this, there’s instant praline mix. The Mam Papaul brand can even be made in the microwave (although I use chopped pecans instead of whole in mine)

[@jenniferwimberly6435]

I just made this tonight. My bread cracked on the side, so I REALLY appreciate you giving so many tips on what to do “if you see this”. I’m so encouraged to keep trying. The flavor was amazing, though. My kids and husband are enjoying it so much (butter included!)! Thank you so an amazing tutorial!

[@raydenlord]

11:25 Well for one thing it’s generally pronounced “pray-leens.” 😆 I’ve bought some that were fairly firm and crumbly, and others that were almost like fudge. Guess it depends on where you get them.

[@truepeacenik]

It isn’t “generally” prey leens. Maybe where you live it is, but pr awh leens is the most common.

[@mariechristine73]

Hello Emmy, thank you for your recipe, il am french, more exactly fromage Savoie and here, the pralines are more hard and mades with almonds. They are colored in Pink. Each almond is covered in sugar and colored in Pink.

[@jessicahang9018]

I don’t know that it’s the “right” way to do it, but the way we did it growing up was up to a boil, off the heat, add butter, back to heat, cool down two minutes, medium speed with hand mixer for two minutes, then pecans, then scoop. Ours was quite a bit paler than your finished product there & I don’t ever recall them being grainy. Thanks for bringing back the sweet memories! 💗

[@soylentkubrick]

Yes the candy looks good but needs the aeration of a pull or mix. I would also add a half tsp of salt to the recipe.

[@jessicahang9018]

@@soylentkubrick oh yea, I forgot about the salt, too!

[@andyfowler4514]

We use a cupcake pan to have a uniform shape and it easier the wrap for gifts.

[@sylvietoopretty]

You did it perfectly Mrs. Emmy! When i first moved to Louisiana & tried pecan candy, i was in love! We use praline for so many desserts in Louisiana!

[@emmymade]

YAY! Thanks for the confirmation. 😆

[@BevCro09]

I love it with added cinnamon with the cream & sugars mixture❤Amazing 🎉Great video Emmy!😊

[@Violablacks]

Omg! My grandmother had that cookbook and my mother gave it to me! It's INCREDIBLE hers has metal rings but hers looks completely different on the inside it has hand drawn illustrations.

[@westernnut8407]

Would it be possible for you to post the recipe from that book. I've done some Google searches but see so many variations.

[@shannondore]

When I go to New Orleans I always get pralines. Now I can make my own. Awesome!👍🏻😊

[@emmymade]

🙌🏼

[@sdube001]

When I went to New Orleans in 2001, there was stall at Riverside Market that I must have bought 30 boxes of pralines from. Nothing I tried in Colorado was like it. And due to 4 years dad was stationed in Georgia when I was younger, I had developed a very deep love of pecans. I also learned to enjoy boiled peanuts! 😊❤

[@shannondore]

@@sdube001 Yeah to me New Orleans has the best ones. I'm in Alabama and a place here had them and it was not that good.

[@paulinemegson8519]

If you want an alternative to temperature, you’re better using the cold water test than time. The timing has WAY too many variables to be useful, but the cold water test was after all the way it was done before thermometers. Pralines like fudge need to come to soft ball. That’s when a ball will form when a spoonful is dripped into cold water, but deform when you try to remove it from the water. Oh and when you’re stirring the mixture, you’re not beating in air, you’re starting a controlled micro crystallisation, creating very tiny crystals that are what give the velvety texture. It’s basically old fashioned fudge which is softly set and melts in the mouth, with a very slightly grainy mouth feel.

[@gojewla]

I have never been to Louisiana, but they have these all over the south. I love ‘em!

[@LaurelLeeLRGP]

You did it just right. It has a slight grit when done right. It breaks exactly as it should. I would add a pinch of salt and a spoon of vanilla, but your recipe is acceptable, too.

[@alecwinner]

I remember making these exact candies when i was a little kid with my mom in the kitchen, same cook book and everything!!! soo much fun!

[@MyFocusVaries]

I'm from Western Canada, where we typically say pee can. But my sister wwnt to Dallas in the early 90s and ordered pee can pie and was schooled by the server that it was puh cahn! But I can't get used to prah leen. It's pray leen to me. I'll definitely be giving these a try! Thanks.

[@billnyethesciencedenier1516]

My mother has made these since i can remember. She'd make them for my teachers in elementary school, and they all LOVED them. I like extra pecans in mine

[@HMMC101]

Emmy-I love how easy this recipe is! I’m on my way to the kitchen to make these now!! I love Pralines so much (being from Texas, very unexpected 🤭 😂) Can’t wait to taste them!! Thank you so much for the recipe and great instructions. Coming from a master consumer of pralines- crumbly, grainy-melt-in-your mouth texture is just perfect! 👌🏼 👌🏼

[@happytx1860]

My father made buttermilk pralines. So good. The bit of grainy texture is perfect. Thank

[@emmymade]

Oh, I bet buttermilk would be nice. 😋

[@googiesfairyfarm4834]

I was born and raised on the Gulf Coast of Louisiana. I still live here. Perfect pralines are not grainy but that’s very difficult to achieve. Yours look wonderful!

[@usagi18]

My grandma went to New Orleans back in the 90s or early 2000s. She brought those back home, and I just fell in love. The texture you show is exactly how I remember it, and they're a bit grainy, and that's how they deliciously melt in your mouth. Yes, I'm fat lol

[@emmymade]

YAY!!!!🧡

[@vikkispence]

That looks fairly similar to tablet here in Scotland, though that would be made with condensed milk rather than cream, and only white sugar and boiled for much longer to get the colour and you have to beat it for ages, but it's melt-in-the-mouth, slightly crumbly, and should be grainy. That's a much quicker way, and with the nuts it's completely different but something I'd like to have a go at!

[@margarethill6164]

I wouldn't be surprised if that was the origin because of the Scottish influence in the US south

[@waterfallsandrain]

The texture reminds me a lot of maple sugar candy. I think you made it perfectly!

[@LyndseyMacPherson]

So amazing! Gonna make these for the holidays. I can't wait!!!

[@ipissed]

Roast the nuts with a little maple syrup first, put them on a baking sheet with a little butter and maple syrup and stir them under the broiler until they become candied. Then make the pralines and sprinkle them with some popcorn salt. Take it from me I have a 60 year old pecan tree in my yard.

[@kristellebentley7064]

Okay I just made these simply from your video and they turned out great! So yummy! I only had light brown sugar but still so good.

[@tracigodwin6302]

Grainy abd crumbly is a perfect praline. 100% correctly made

[@vlmellody51]

I used to make a sweet potato praline pie that I came up with by myself many years ago. It was very popular.

[@traciehenry2056]

Love pralines. Another iteration is made with buttermilk. Sounds strange but STINKING delish.

[@pennythpmas5787]

My fostermom in new orleans(metairie) said if they turn out well they get eaten up, if they don't set up, they still get eaten up! Texture is different, but taste is yummy!

[@ypcomchic]

Bloom is crystals growing from when you stirred at the end.

[@robnol84]

As a Texan we say it the same way as you do and I appreciates that about you.

[@dustinc.3226]

I’m from central Louisiana and yours looks about how ours were. They should be house you described though. A bit grainy but melts in your mouth leaving the pecans. They were not a holiday food from my memory just something my grandparents would make when we had a lot of extra pecans. We would also just pour the whole batch out flat sometimes and just break off portions But, if you do it that way you get less of the thin edge parts which usually have more of a crunch or snap at first bite. *Side note; “Pralines” are not the same as “Pecan Brittle”. Different textures. Edit: We always said it “Prah-Leans”.

[@allana6250]

I'd love a video with a tour of your cookbook collection! You've gathered so many interesting books!

[@jomercer21113]

Rather than a gentle stirring at the end, it should be a very vigorous beating for two minutes until the mixture just starts to lose its gloss. It whips in air and also helps to speed cooling and avoid excess spreading of the caramel. It should be have a slightly grainy texture, but if you overbeat, it will set up hard and crumbly right in the pot.

[@blufaerie]

My Mama used to make this! So simple and sweet! I miss her😢

[@jpendowski7503]

What a beautiful Praline! It came out perfect, a tiny snap and bit of grain to it. It is pronounced PRAY-leen.

[@MommyDontSeeMe]

PRAHleen. I grew up in New Orleans.

[@1eilegna1]

Nice! We have a version of that in our country 🇵🇭, for some they called it "Konserba."

[@AnniCarlsson]

The grainyness is from the stiring before scoup them. Pour it and snap piceses off if want it hard smooth without the crumblers. If want more crumblels whip is harder

[@CricketsBay]

There's a company in Katy, Texas which mass-produces and ships individually wrapped pecan pralines for sale to Walgreens and Ace Hardware stores in the Midwest. They are oddly grainy sometimes. I thought it was because they were shipped during the Summer and got too hot.

[@kaiyakershaw1028]

Nope, that’s how they’re supposed to be!

[@melodybeitzel5378]

You did the recipe so perfectly 😋 and looks so delicious i would love to try this

[@kathleencoakley1000]

All the pralines I have eaten in New Orleans have been a bit grainy. I think you made them perfectly! My family bought them for all our out of state relatives for the holidays.

[@kyrunya]

I see a lot of people saying they should be grainy and most are. However, I know a lady who makes them and hers are smooth and creamy once it melts in your mouth and not grainy at all. I don’t particularly care for the grainy ones. I live in Louisiana so, you’ll find them pretty easily. When I want them, I go to the Praline Queen here in Shreveport. Lol!

[@ksacosta69]

Also most recipes call for vanilla flavoring when you add the butter. You can play around with the flavor. One of my faves is banana and rum extract like a bananas foster!

[@mcv2178]

I used to stay in hotels a lot, and invented something like this all on my own! You mix up coffee creamer, brown sugar, a little butter, and slivered almonds and run it through a microwave.

[@SassKatt71]

I think just about every praline I have ever had had a touch of graininess to it. I really think that is what lets it crumble vs being a smooth stretchy caramel. Either way, I love them.

[@kareymccann]

If you add a squirt of corn syrup to your caramel sauce (before cooking) if will help prevent it from crystallizing. Love your videos!

[@helenedesmarais8697]

8;58 The reason that you leave it rest for a few minutes is that the top layer will start to cool and cristalize, ( forms a slim harden skin on top and the sides of the pot ) so when you stir it and scrape the sides, it will distribute those cristals in the "fudge" and provoque that run away reaction of cristalisation. ( just like frost on a window ) . You control that reaction distributing the cristals to a smooth and homogenous yumminess. Isn't chemistry wonderful!.

[@lindzwild3346]

My parents use to bring me new orleans pralines when I was a kid. Yum! Geat memories, I may have to make these!

[@marriedtoaheathen]

My Cajun French grandparents make 3 batches at Christmas, the traditional (the recipe you featured), traditional with spicy smoked pecans, and then a chewy praline batch ( my least favorite so I never learned the recipe). My abuelita in Mexico also makes them, so I always my fill, between both sets of grandparents, during the holidays 😊

[@emmymade]

Mmm...

[@loverlyredhead]

I agree there are two different, but acceptable, praline textures. I also prefer the crumbly rather than chewy ones.

[@jeannecastellano7181]

I haven't even seen praline since I went on a riverboat down the Mississippi River as a kid in the '70's.The locals pronounced praline as "pray-leen". There was a local woman who made them and she had a crowd of ravenous praline aficionados vulturing around her. Hers were cookie-like and I've wanted to get a similar recipe. Now I have it! Thanks Emmy!!

[@MicheleLeBourgeois]

Sorry to say but the “locals” don’t call them Pray-leens we call them PRAW-LENES. I am born and raised in New Orleans so come down here and we will teach you how to say the names of the foods we make. Laissez Les Bon Temps Rouler!!

[@DaveTexas]

My grandmother was born and raised in rural southern Louisiana. She used to make pralines very much like these. I still make them some years at Christmastime. I usually add a splash of rum or bourbon at the end for a bit of a deeper, more complex flavor. Pralines should have a soft, crumbly texture. Not hard like brittle or chewy like caramel, but solid and crumbly in a way that is almost like the texture of a soft shortbread. Graininess isn’t unusual, either. It seems like they have a grainy texture no matter how you dissolve the sugar. Not a gritty texture, but still grainy. I have a large collection of my grandmother’s cookbooks, most of which are old church or community cookbooks from the 1930s-1950s. Those were apparently big fundraisers for various organizations back then. Some of the older cookbooks have recipes that don’t include cooking temperatures; they just say to cook in a "slow oven" or "moderate oven." My dad points out that his grandmother cooked on a wood stove well into the 1950s - not because she didn’t have electricity (she did), but because that’s how she learned to cook in the 1890s-1900s and she preferred cooking that way. Among her handwritten recipes, she had quite a few recipes for stove-top desserts like pralines. I think that must’ve been very common for that area and time period.