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How do you say “Praline”?

Posted on: December 13th, 2011 by fcasio No Comments

Many have argued about the correct pronunciation of our famous little lagniappe at the door, the praline. Whether you pronounce it “Praylene” or “Prahlene” we can all  in-arguably agree that they are a tasty treat…however, according to most New Orleanians there is only the correct way to say it: “Prahlene”.

Here is a little gift from our kitchen to your home. Sweetest greetings this holiday season!

lagniappe praline

Brennan's Praline's on a silver platter












Brennan’s Famous Pralines (makes four dozen)

1            quart whipping cream

1            pound granulated sugar

1            tablespoon light corn syrup

1-1/2   cups medium chopped pecans

zest of medium orange (optional)


  1. Line 3 cookie sheets with parchment paper, but wax paper will work. In a large heavy saucepan, slowly simmer cream, sugar, corn syrup and orange zest over low heat.
  2. As cream mixture simmers, be careful of boil over in the early states. Let mixture reduce, stirring occasionally.
  3. When cream mixture first starts to stick to the bottom of the pan, you need to stir almost continuously until done. As mixture reduces and the sugar starts to caramelize, the mixture becomes thicker and begins to turn light brown in color.
  4. When mixture reaches the soft-ball stage of 240 degrees, stir in pecans. Continue to stir while looking for the point when mixture starts to pull away from sides of the pan.
  5. Drop a small amount (size of a quarter) onto a lined cookie sheet. Look quickly to see if the praline runs out flat or hold a nice rounded top shape and if the praline has a dull looking appearance.
  6. When ready, the mixture should be close to firm-ball stage of 248 degrees. However, don’t depend entirely upon the candy thermometer.
  7. Use two dessert spoons to spoon out the pralines onto lined cookie sheets. Use one spoon to dip up the hot mixture and the other one to push it off onto the paper.
  8. If you’ve hit it just right, you should be able to pick up a delicious pralines in about 30 minutes. It should appear dry and not be chewy. If after a couple of hours you  can’t pick one up, leave them in a cool dry area on the pans for a day or two so they will dry.
  9. When ready, transfer to an airtight container and store up to 1 week.
  10. Or, skip step 1-9 and call Brennan’s and we’ll be happy to make them to you!


Brennan’s Fun Fact:

Did you know that we have a praline eating squirrel that lives in our courtyard? Fittingly enough, our staff named him Praline because he comes to the window each day awaiting his daily ration.


Praline the Squirrel



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