“New Orleans style pralines originated in 17th century France. French Marshal and Diplomat Cesar du Plessis-Praslin’s (pronounced prah-lin) chef invented a recipe that included sugar-coated almonds used as a digestive aid. The confection was named “praline,” after Marshal Praslin.
“An important part of the New Orleans heritage is the famous Creole cuisine which produced such tasty delicacies as the praline, a crisp candy made by adding pecans to boiling sugar. A similar confection was made in France with almonds, but when the Louisiana colonists substituted pecans for the almonds and used brown sugar rather than refined sugar, they created an entirely new candy, a candy that is distinctively Southern in flavor and richness.
“During the mid-1800’s, free women of color in New Orleans sold pralines on the streets of the French Quarter, making the praline synonymous with New Orleans and a delicious candy.
“Prah-leen, Pray-leen or Plah-reen all describe the delicate crispy, crunchy, creamy treats. The recipes vary from creamy to chewy and everything in between. Pralines are sold in corner stores, supermarkets and gift shops. Visitors enjoy watching candy being made at such stores as Evans Candy, started in 1900.” (Excerpts from evanscreolecandy.com)
Evans Creole Candy Factory
848 Decatur Street (French Quarter)
New Orleans, Louisiana 70116
open every day
9:00am – 7:00pm
www.evanscreolecandy.com or [email protected]
Small original or assorted pralinettes (each box contains 10) – $10.95
Large assorted pralines or original pralines (each box contains 10) – $14.95
Praline tray – $49.95
Assorted chocolate tray – $55.95
“The Story of Evans Famous Creole Candies began in the 1900’s when Andre Dulac-Evans began making pralines and other Creole candies. He had a few treasured recipes, a French Quarter kitchen well equipped with shiny copper utensils and a ready supply of fresh pecans and sugar cane from the nearby open-air market. Carefully and by hand he prepared the confections that soon became favorites throughout New Orleans.
“In the year 1968, Evans Famous Creole Candies was acquired by an entrepreneur named Jay Cuccia. He enhanced Evans product line by creating creamy and chewie pralines. He also added the delicate art of fine hand made, hand dipped chocolates, namely Cuccia Chocolates. From this point on, Evans Famous Creole Candies offered not only pralines Creole candies, but also fine chocolates with a southern touch.”