Pralines

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August 24, 2010

Anonymous Laurel Leader-Call The Laurel Leader-Call Tue Aug 24, 2010, 09:13 AM CDT

LAUREL — Everyone who “really” knows me accepts the fact that I do not eat sweets at all.

Why this is I am not sure, because nothing brings me greater pleasure than watching all of those that eat the sweets I prepare.

Some that I am known for are ambrosia cheese cake, chocolate cheese cake, Italian ricotta cheese cake, and bread puddings….the list go on! In today’s article I would like to share with you, “pralines”.

The word praline is used in quite a different sense by the Creoles from the accepted significance in the French culinary vocabulary.

The praline in France means a mixture of almonds, pecan, or peanuts cooked in sugar which is used for cakes, and other various sweets.

I researched pralines and found that the first pralines consisted of almonds, cooked and coated with sugar, and were invented by the butler of the famous French Marshal, the Duc de Choiseul-Praslin (1602-1675), who in spite of his military exploits, was also a gourmet with a sweet tooth. Are these facts true, I can not honestly say, but limited research is just that, limited!

The butler apparently invented the first pralines, consisting of almonds cooked and coated with sugar. I have found some recipes that date “way back”, but the Creole pralines are special to New Orleans and are a delightful elaboration of the original French ones.

It is said that the local women who sold pralines in the streets of New Orleans- the “merchandes de pralines” were considered one of the most attractive touches of the local ambiance in the “vieux carre” known as the French part of the city. The French Quarter as we know it today.

16 oz. of Dark brown sugar

1/2 pound of pecans or shelled fresh peanuts

*you will want to chop some of the nuts, and keep some whole

1/2 cup of coconut

6 tablespoons of water

In a heavy duty saucepan add the sugar, water, and nuts. Boil until it begins to form into syrup, add the coconut, stirring continuously, until it begins to thread. Remove from the heat. Place waxed paper on a cookie sheet, place one tablespoon at a time of the praline mixture shaping it into a neat round approximately 1/4 inch thick about 5 inches in diameter. When dry, remove from the waxed paper (I sometimes use a knife). I find that the children love pulling these tasty morsels off of the wax paper…eating as they work! The pralines should be light, crisp, and flaky.

Enjoy!

Ciao!

Kay Campanella is a local caterer and can be contacted at campy5335@yahoo.com.

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