Below are three recipes for Pecan Pralines, 2 from New Orleans (French All Saints Day or Creole Voodoo Offering) and 1 version from Mexico.
I chose these three recipes out of the dozens gathered by the Nola tour group that offers a collection of regional historic praline recipes from the southern United States and Mexico. They all use different takes on the sweetener (molasses v. brown/white sugar v. cane/corn syrup), cream (heavy cream v. condensed milk) and flavoring extract (rum vs. vanilla). Do not put on waxed paper, cool on a pan then transfer each into saran wrap.
Reporting back after experimenting with each recipe, these variations have different densities & textures. Allsaints Day was the most popular, thicker candies and melted in your mouth. The other 2 versions use less processed ingredients but the textural difference & thickness of the candy is huge, with them being more condensed syrup (shinier, thinner, but chewy goodness).
My praline attempts of these recipes are photographed below. The recipes are reprinted here from those posted by: http://hauntedneworleanstours.com/entertainment/recipies/pralines/
If you'd like to know more about the history of pralines (likely from the early 17th century when the French ruled New Orleans) check out this great essay: http://www.southerncandymakers.com/history_of_pralines
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All Saints Day New Orleans Creamy Pralines:
Butter or margarine
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 (14 ounce) can sweetened condensed milk
3/4 cup butter or margarine
1/2 cup light corn syrup (or cane syrup for a non-HFCS version)
1/8 teaspoon salt
3 cups pecan pieces
1 teaspoon vanilla extract
1/2 to 1 teaspoon almond extract
Grease wax paper sheet with butter, then set aside. Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until butter melts. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes.
Remove from heat; stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonfuls onto prepared a buttered cookie sheet. Let stand until firm.
New Orleans Voodoo Offering Pralines:
2 cups brown sugar
1 cup light molasses
2 cups heavy cream
4 tablespoons butter
1 teaspoon vanilla extract
4 cups pecans, halves
Boil brown sugar, molasses, cream and butter together, stirring all the time, until the sugar dissolves. Continue boiling without stirring until a soft ball is formed when a drop is placed in cold water.
Remove from the heat, add the vanilla extract and nuts, and stir the mixture until it begins to crystallize. Drop spoonfuls of the mixture in small heaps on buttered baking sheets, leaving enough room between the pralines for them to spread slightly.
Mexican Soft Pralines (Dulces con Nueces)
1 cup brown sugar
4 tablespoons butter
1 cup half-and-half
2 tablespoons light corn syrup (or cane syrup)
2 tablespoons dark rum
1 cup pecans, chopped
Butter a cookie sheet. Place all ingredients in a small stainless steel pan and bring to a simmer over medium heat, stirring frequently to prevent burning. Cook gently until the mixture thickens enough so that a spoonful dropped on the buttered sheet holds together (soft ball stage), about 30 to 40 minutes.
Using a large spoon, drop mounds of the candy on the buttered sheet and allow to cool. If the candy does not harden sufficiently, refrigerate it for 2 hours. Makes 8 pralines.
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