Hi, I'm chef David Guas, and I'm gonna show you how to make a true New Orleans style praline. So we're gonna start with a little bit of butter, and we're gonna go in right directly to this saucepot. We're gonna melt the butter kind of on a medium flame. You don't want to go too hot too fast because then your butter will start to brown. We don't want to brown our butter for this particular recipe. All right, now that all of our butter is melted, We're gonna add our heavy cream. And then you go right in there with both of your sugars, we've got a granulated sugar and a light brown. So this recipe's gonna make about three dozen pralines. The reason we do that is cuz they do take time and they are somewhat labour heavy. And so you always want to make a little bit more You actually need. This is doing exactly what it's supposed to do after a few minutes. Our sugar is completely dissolved, and is coming up to a gentle simmer. You're looking for a sort of soft to medium ball stage. So we're going to go ahead our pecan pieces to the sugar mixture, and once we do that, we're going to kind of just gently stir in the pecans. Not just in a traditional stirring Motion. But just kind of bringing them, working from center and kind of pulling the pecans out towards the rim. And then you can work your way around the edge either with a rubber spatula or a wooden spoon. And what you're trying to do is get all that sugar to sort of break up these clusters of nuts. All right, our pralines are exactly where I want them to be. And we're gonna start to portion these [MUSIC] Right onto our parchment paper. All right, now that all these are finished and portioned, you want to let them sit for about 20 to 30 minutes, fully cooled, before you can crush them or eat them whole. Fight the temptation to grab one because they are really really hot, but also you want to give them the proper time to sort of set. And there you have it our New Orleans style pralines.