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"Book Structures for…

May 29 - 29, 2016
Enrollment Capacity: max 12 Students https://www.etsy.com/listing/273485002/… more

BB King's Blues Club…

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Join us at the BB King's Blues Club New Orleans for Keith Stone Band. more

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Mama's Music

May 29, 2016 - Jan 10, 2026
In Big Mama's Lounge. 21+ with valid photo I.D. 7-string guitarist Justin… more

New Orleans Greek…

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Every year descendents of one of the Western world's oldest cultures celebrate… more

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Saenger Theatre…

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WICKED, New Orleans' most popular musical, looks at what happened in the Land… more

St. Mary's Assumption…

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The New Movement…

May 29 - Dec 18, 2016
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The New Movement…

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The New Orleans Wine…

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Treme 7th Ward Arts…

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Trinity Artist Series…

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New York based composer/multi-instrumentalist Ryan Dodge present a concert of… more

BB King's Blues Club…

May 30 - 30, 2016
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BB King's Blues Club…

May 30 - 30, 2016
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David Hansen's Garden…

May 30, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Free Sports Clinic…

May 30 - 30, 2016
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French Ciné-Club: Le…

May 30 - 30, 2016
LE BAL DES ACTRICES BY MAÏWENN LE BESCO France – 2008 Dramatic… more

"Book Structures for…

May 29 - 29, 2016
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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