The Evolution of New Orleans Pralines

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.

Changing Planet

Caroline Gerdes recently graduated from Louisiana State University where she studied journalism and history (her major and minor, respectively). As a native of the Greater New Orleans Area, she decided to explore her own backyard with help from a Young Explorers Grant. Caroline is currently conducting an oral history project about the New Orleans Ninth Ward. She seeks to record the community’s full history — its immigrant beginnings, the development of jazz, the depression and prohibition, desegregation and hurricanes. Caroline’s exploration is also a personal quest as her father and paternal grandparents grew up in the Ninth Ward. Her blogs reflect an inside look at New Orleans life and culture, especially the edible aspects.