Making pralines is a true Louisiana tradition, and one that is a real culinary art! I have friends that are completely mystified about how to make pralines, even though they are one of the signature sweets here in the Bayou State. Do you only make them during the winter? Is it ok to make them while it's humid outside? These are all valid questions for those of us who love to cook.

My personal favorite praline recipe comes from the Baton Rouge Advocate, and it's Mrs Frenzel's Microwave Pralines, and I got it out of the paper many, many years ago. It's tried and true, but you have to follow the recipe EXACTLY.


Mrs. Frenzel's Microwave Pralines

1/2 pint whipping cream

1 pound light brown sugar

Pinch of cream of tartar

Pinch of salt

2 cups pecans

2 tablespoons butter

1 teaspoon vanilla extract

Combine whipping cream and sugar in a large microwave-safe mixing bowl. Add cream of tartar and salt. Microwave at full power for 13 minutes. (I use a 900-watt microwave that has a turntable.) At the same time, slowly toast pecans in a 350 F oven (a toaster-oven will work), turning frequently so they do not burn. Remove whipping-cream mixture from microwave and remove pecans from oven. Add butter to whipping-cream mixture. Stir quickly until butter is melted and mixture begins to lose its gloss. Add vanilla and pecans. Quickly turn out by spoonfuls onto aluminum foil. Makes about 24 pralines


For those of us who need an actual visual on how to make these delicious treats, check out the cool video above from our friends at Louisiana Travel

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