I frequently visit New Orleans and always check out the new varieties of pralines when I am walking down Decatur Street and the French Market. On my last visit to New Orleans I found a new variety called Bananas’ Foster praline. Now, they tell me it is two years old but it was new to me. Pralines are such a treat and can be made in so many flavors. They are good gifts to give but better eaten by oneself – or with your valentine. If you really want someone to be your valentine, I think this might just do it.

Pralines originated in France at the Chateau of Vaux-le-Viconte, where the cook of 17th century sugar industrialist Marshal du Plessis-Praslin made the candies by coating whole almonds in caramelized sugar. In the 19th century, French aristocrats in New Orleans gave the candies a new twist. There was an abundance of sugar in New Orleans but not almonds. But there were lots of pecans. The confection was adapted by adding cream to this sugar mixture, and pecans were folded into the delectable combination.

There are many versions on how to make pralines. My suggestion is to pick a cold clear day with no humidity. Now that may limit your praline ability! Humidity will prevent the candies from setting. Also, have a candy thermometer close at hand. Pralines vary with their texture. Some are creamy, while others can be a bit sugary. Pecans can be small or large. Toasting them before using them gives them an added flavor. Some recipes call for white sugar, but raw sugar is good also. Some call for brown sugar.

Most recipes call for “dropping” the candies onto waxed paper or parchment paper, while old-timers simply use old newspapers. A slab of marble would be good also. A clean counter top would be ok also, or aluminum foil.

Here are some recipes that may inspire you to give pralines a try!

Maple-pecan Pralines

Makes 2 dozen

3 cups sugar

1 cup evaporated milk

2/3 cup light corn syrup

2 tablespoons butter

¼ teaspoon cream of tartar

2 cups pecan pieces

2 teaspoons maple flavoring

Combine the sugar, milk, corn syrup, butter and cream of tartar in a heavy pot and bring to a boil, stirring constantly. Stir in the pecan pieces and cook, stirring constantly, over medium heat until the mixture reaches the soft ball stage (about 239 degrees on a candy thermometer). Remove from the heat and stir in the maple flavoring. Beat with a wooden spoon until the mixture is creamy and begins to thicken, 5-8 minutes. Working quickly, drop by spoonfuls onto wax paper. Cool, lift with a thin knife and store in an airtight container.

My Friend’s Pralines

Makes about 2 dozen

1 pound light brown sugar (or raw sugar)

1/8 teaspoon salt

¾ cup evaporated milk

1 tablespoon butter

2 cups pecan halves

Mix the sugar, salt, milk and butter in a heavy pot. Cook over low heat, stirring constantly, until the sugar dissolves. Add the pecans and cook oven medium heat to the soft ball stage, or until a candy thermometer reaches 234 to 240 degrees. Remove from the heat. Allow to cool for about five minutes. Stir rapidly until the mixture begins to thicken and coats the pecans lightly.

Drop by the spoonfuls on to wax paper or parchment paper. When the candy has cooled, gently lift from the surface with a thin knife. Store in an airtight container.

Tip: if the candy becomes too stiff, add a few drops of hot water to the mixture and stir to mix.

Coconut Pralines

Makes about 3 dozen

3 cups sugar

2 ½ cups grated coconut

1 cup coconut milk or regular whole milk

1 tablespoon butter

Combine the sugar, coconut and milk in a heavy pot and bring to a boil over medium heat. Boil, stirring, until the mixture comes to the soft ball stage (about 239 degrees on a candy thermometer). Remove from the heat, add the butter and beat until the mixture begins to sugar.

Drop in small mounds on wax paper. Cool, then gently lift with a thin knife. Store in an airtight container.

Cinnamon Pralines

Makes about 4 dozen

2 cups sugar

1/3 teaspoon ground cinnamon

Pinch salt

1 cup evaporated milk

½ cup butter

1 teaspoon vanilla extract

2 cups coarsely chopped pecans

Combine the sugar and cinnamon in a heavy pot and stir to mix. Add the salt, milk, butter and vanilla and cook, stirring, over medium heat until the mixture reaches the soft ball stage (about 239 degrees on a candy thermometer). Remove from the heat, add the pecans, and beat until the mixture thickens. Drop by spoonfuls onto wax paper. Cool, then lift with a thin knife and store in an airtight container.

If you do not wish to try these recipes, here are some sources where you can order, or buy when in New Orleans:

Aunt Sally’s (My friend Alice’s favorite)

810 Decatur St., New Orleans

800-642-7257

Creole Delicacies

533 St. Ann St., New Orleans

504-523-6425

Evans Creole Candy Factory

848 Decatur St., New Orleans

504-522-7111

Laura’s Candies

331 Chartres St., New Orleans

504-525-3880

Loretta’s Authentic Pralines (My favorite!)

2101 N. Rampart St., New Orleans

504-944-7068

Leah’s Pralines

714 St. Louis St., New Orleans

504-523-5662