Upcoming Events

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"12 Days of…

Dec 20 - 23, 2014
There's holiday fun for the whole family in the historic Warehouse District… more

"Prospect.3: Notes…

Dec 20, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

"The Victory Belles…

Dec 20 - 20, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

“Dirty Dancing — The…

Dec 20 - 21, 2014
Dirty Dancing - The Classic Story On Stage is an unprecedented live experience,… more

Andrew Jackson: Hero…

Dec 20, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

ART GUMBO

Dec 20 - 20, 2014
River Region Art Association presents THE ART GUMBO MARKET every third Saturday… more

Book Signing for…

Dec 20 - 20, 2014
Join us at The Historic New Orleans Collection for "Artist Spaces, New… more

Brunch with Santa at…

Dec 20 - 20, 2014
Join historical New Orleans characters at our annual Brunch with Santa and his… more

Cajun Holiday Tea…

Dec 20 - 20, 2014
Come pass a good time aboard the Paddlewheeler Creole Queen with Papa Noel,… more

Celebration in the…

Dec 20, 2014 - Jan 03, 2015
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christmas in the…

Dec 20, 2014 - Jan 01, 2015
Celebrate the season in New Orleans' historic Warehouse District with dazzling… more

Christmas New Orleans…

Dec 20 - 31, 2014
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Court of Two Sisters…

Dec 20 - 20, 2014
Join us for the  Jazz Brunch with Santa! There will be  both the Jazz… more

Holiday Home and…

Dec 20, 2014 - Jan 04, 2015
Visit the festively decorated residence and courtyard of General and Mrs. L.… more

NOMA & The NOLA…

Dec 20 - 21, 2014
In December, NOMA's iconic Great Hall will be transformed by The NOLA Project… more

Oak Alley…

Dec 20 - 24, 2014
Tour the historic grounds, Slavery at Oak Alley Exhibit, Civil War Exhibit and… more

Prospect.3 - Basquiat…

Dec 20, 2014 - Jan 25, 2015
Curated by Franklin Sirmans, the Artistic Director for P.3: Notes for Now,… more

Prospect.3 - Keith…

Dec 20, 2014 - Jan 25, 2015
A selection of images from Calhoun and McCormick's extensive body of work on… more

R+L Carriers New…

Dec 20 - 20, 2014
The New Orleans Bowl is a post-season college football bowl game certified by… more

Royal Teddy Bear Tea…

Dec 20 - 22, 2014
Little Princes & Princesses are crowned as they enter into our Magical… more

"12 Days of…

Dec 20 - 23, 2014
There's holiday fun for the whole family in the historic Warehouse District… 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