Jordan LaHaye Fontenot
Historically and today, praline makers have always closely guarded their recipes. and passed them down only through their families. As is noted in 1895 issue of Current Literature: “Ask the ebony woman how to make this delicious brown sugar and pecan candy, and she will nod her head mysteriously and give you an indefinite answer, for the secret is her own, and she does not intend to reveal it...” Happily, contributing writer Kirstie Myvett has shared a version of her own family recipe with us, encouraging all to keep in in mind the delicacy’s rich history and the Black women behind it. —Jordan LaHaye Fontenot
Ingredients
1 1/2 cups sugar
1 1/2 cups brown sugar
1 cup milk
1 cup condensed milk
1/4 cup butter
2 cups pecan halves
2 tablespoons vanilla
Directions
1. Spray wax paper with cooking spray
2. In large pot, bring sugar, brown sugar, milk, and condensed milk to a boil, stirring frequently (approximately 10-12 minutes).
3. Stir in butter and pecan halves. Continue stirring until mixtures thickens.
4. Remove from heat, and add vanilla, stirring it through mixture for
1-2 minutes.
5. Take spoonfuls of mixture and pour on wax paper
6. Let mixture settle and firm for approximately 1- 1 1/2 hours.
And when you’re in the market for the real thing, be sure to patronize these New Orleans shops, run by modern-day Praline Ladies:
Rosalyn’s Pralines
Nola Praline Boss
nola_praline_boss on instagram
Keyala’s Pralines
Loretta’s Authentic Pralines
