Upcoming Events

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CANO & PhotoNOLA…

Jan 22 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

October @ The Front

Jan 22, 2017
Lemon Lovers features Alanah Luger-Guillaume and Rebecca Spangenthal as they… more

Rashaad Newsome:…

Jan 22 - Feb 12, 2017
New Orleans-born artist Rashaad Newsome returns for this interdisciplinary… more

Saenger Theatre…

Jan 22 - 22, 2017
Experience the phenomenon of Grammy and Tony Award Winning Disney's The Lion… more

David Hansen's Garden…

Jan 23, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

Jan 23, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans…

Jan 23 - 26, 2017
Join us for Master Sugar Sculptor Sidney Galpern. She will be offering free… more

The Historic Carver…

Jan 23 - 23, 2017
Join us at the Historic Carver Theater for the Monday Night Blues Series,… more

The Irish House…

Jan 23, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Jan 23 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Somerton Suitcase…

Jan 23, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

Clarence John…

Jan 24 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Exhibition to feature…

Jan 24 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

First Time Renovator…

Jan 24 - 31, 2017
Topics covered at this two-night workshop will be an analysis of the pros and… more

Saenger Theatre…

Jan 24 - 29, 2017
Experience the phenomenon of Grammy and Tony Award Winning Disney's The Lion… more

Singer/Songerwriter…

Jan 24, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Comedy Gold hosted by…

Jan 25, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Live Opera…

Jan 25 - 25, 2017
Opera Returns to Bourbon Street. Enjoy FREE opera entertainment at the Puccini… more

Opera on Tap

Jan 25 - 25, 2017
Now in its 10th season, Opera on Tap presents the finest young local and… more

The Historic Carver…

Jan 25 - 25, 2017
Join us at the Historic Carver Theater for the  Midweek Jazz … more

CANO & PhotoNOLA…

Jan 22 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more
OVG Guide Widget 1

New Orleans School of Cooking's Pralines

Pralines:

Creole confections occupy a unique position in the United States; the most popular of these is the praline. Pralines derive their name from Marshal Luplesis-Praslin (1598-1695) and his butler's recipe for almonds coated in sugar, used as a digestive aid. When Louisiana was settled by French colonists, native pecans were substituted for almonds.

No lengths were spared by the Creoles to achieve perfection in candy making. Along with their vast collection of Creole recipes, cooks had their own secret method for making the best pralines, which they guarded carefully and handed down from generation to generation.
Today, pralines are as many and varied as they were in the very beginning. We hope your memories of New Orleans are as sweet as pralines!

Ingredients:

• 1½ C. sugar
• 6 Tbsp. butter (3/4 stick)
• ¾ C. light brown sugar, packed
• 1½ C. pecans, (roasted optional)
• ½ C. milk
• 1 Tsp. vanilla

Procedure: Combine all ingredients and bring to a "softball stage"* (238 - 240 degrees), stirring constantly. Remove from heat.

Stir until mixture thickens (again stirring constantly), becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.

Note: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant

Options: Praline sauce (add ½ cup corn syrup to mixture.) Chocolate covered praline candy. Flavored pralines (chocolate, coffee, brandy, etc.)

***Makes 1-50 Pralines Depending On Size***

 

NOSC Pralines