The French-named New Orleans candy made with sugar, butter, and pecans is praline.
Louisiana pralines developed from the French confection brought to New Orleans during the colonial period. Local cooks adapted the recipe by replacing almonds, traditional in European pralines, with abundant Louisiana pecans.
A Louisiana praline is generally a soft, creamy candy rather than the hard nut brittle that many people associate with the word praline. Cream, evaporated milk, or buttermilk may also appear in regional recipes, but sugar and pecans remain defining ingredients.
The term can cause confusion because French praline traditionally refers to caramelized nuts, while Belgian and French chocolates may contain praline filling. New Orleans pralines are specifically associated with the city’s confectionery tradition and are commonly sold as individual round candies.