Welcome back to Kathey Jo’s Kitchen! The praline is a Southern tradition. You create it with sugar, corn syrup, milk, butter, and pecans. The praline was traced back to Chef Clement Lassagne, who worked for César duc de Choiseul, Comte du Plessis-Praslin around the 17th century.
Chef Lassagne’s original praline recipe brought together almonds bound by a caramelized coating. He named it for his employer, the praslin. Through the centuries in Europe, the Southern praline eventually evolved from the praslin. In France and Belgium, the recipe often features ground nuts and cocoa, instead of a halved nut.
The pralines of today’s SSouth came through New Orleans via Ursuline nuns. These French nuns taught their young charges the domestic arts, which included cooking and baking...
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