Pralines (Praw-leans) are a staple at Christmas time in New Orleans. During the holidays you will see a basket of these wax paper wrapped delights next to just about any cash register of any business you enter.
Pralines can be difficult to make at Christmas time because of the heat and humidity, but I guarantee, just like red beans and rice everyone has their own version, and they are all good.
I found this little gem in an old cookbook that was given to me a couple of years ago. This cookbook, called "Cooking Up a Storm' was put together by Katy Caire from Pass Christian, MS after Hurricane Camile devastated the Mississippi Gulf Coast in 1968. Katy obtained this recipe from a local New Orleans midday television personality Terry Flettrich.
Great Gramma Flettrich's buttermilk Pecan Pralines
1 cup buttermilk
2 cups sugar
Large pinch salt
1 teaspoon baking soda
2 teaspoons vanilla
1/8 pound butter (1/2 stick, or 4 tablespoons)
2 cups pecans
Stir the buttermilk and sugar together plus soda and salt, and cook in deep pot, stirring all the time until mahogany brown in color. Add vanilla, butter and beat till almost thick. Add nuts and drop by spoonfuls on marble slab.