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Facts About Pecans
- The pecan tree is the only major nut tree native to the U.S.
- Pecan trees were originally found in central North America and the river valleys of Mexico.
- Pecan trees didn't flourish across the Southern states until after the Civil War.
- Georgia is the country's top producer of pecans.
- Albany, Georgia is the official pecan capital of the world with more than 600,000 pecan trees.
- There are more than 1,000 varieties of pecans, and many are named for Naative American tribes.
- Recipe: Pecan Pralines
Few confections are so readily identified with the South as pralines–irresistible nuggets made of caramel and pecans. Different Southern cooks swear by a variety of recipes with or without brown sugar or baking soda; with evaporated milk, buttermilk, or half-and-half; and dropped large or small. We tasted them all before determining our favorite recipe, a combination of white and brown sugars and evaporated milk.
History of the Pralines Recipe
This delectable Louisiana brittle candy dates back to 1750. Originally pralines were made with almonds–the preferred nut of
the French–and was considered an aid to digestion at the end of the meal. However, the Creoles quickly found a better alternative
in the abundant pecan and replaced the white sugar with brown. Today it's considered one of the paramount sweets in the South.
In New Orleans, it used to be a tradition for young women to make pralines before going to a ball and then enjoy them with
friends (and beaux) at their homes afterward.
Tricks for Perfect Pralines
Pralines aren't difficult to make, but they can be tricky. The requirements are plenty of stirring, patience, and careful
attention. Two big questions usually come up during preparation: when to remove the candy mixture from the heat and when to
stop beating and start spooning. (You're allowed to enlist an extra set of hands at this stage.)
If the mixture gets too hot, the candy will be dry and crumbly. If it isn't cooked long enough, the mixture will be runny and sticky.
One trick we learned after making several batches in our Test Kitchen is to remove it from the heat at about 232°. The mixture will continue to climb to the required temperature (236°). A candy thermometer gives the best temperature reading and takes out most of the guesswork. We like to use two thermometers for accuracy.
Beat the mixture with a wooden spoon just until it begins to thicken. You'll feel the mixture become heavier, and its color will become lighter. Often the last few pralines that you spoon will be thicker and less perfectly shaped that the first, but they'll still be just as good. The candy tastes the best if eaten within a day or two; pralines become sugary and gritty with age. Be sure to store them in an airtight container (a metal tin works well).
New Praline Dessert Recipe Ideas
If your pralines don't turn out right the first time, don't despair. Simply create a new dessert. Crumble and fold them into
softened vanilla ice cream. Or, if they're too soft, scrap up the mixture, chill it, and roll it into 1-inch balls. Then dip
the balls into melted chocolate to make truffles. If the candy mixture hardens in the pot, break it into pieces and sprinkle
it over hot apple pie, cheesecake, or ice cream. Practice helps. And believe us, these Southern delicacies are well worth
the effort.
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