The Louisiana candy made from brown sugar and pecans is praline.
Louisiana pralines grew from a French confection traditionally made with nuts and caramelized sugar. French settlers adapted the recipe in Louisiana during the 18th and 19th centuries, replacing almonds with locally abundant pecans and adding cream or butter for a softer, fudge-like texture.
American pralines are usually cooked until the sugar mixture thickens, then dropped by spoonfuls onto paper to cool. The result is a creamy candy with a grainy, melt-in-the-mouth texture and a rich pecan flavor. In New Orleans and parts of Cajun Louisiana, pralines may also be called pecan candy.
A common mix-up is confusing Louisiana pralines with European pralines. In Belgium and much of Europe, praline often means a nut-based chocolate filling, while the Southern American version is a standalone pecan confection. The ice-cream flavor “pralines and cream” draws on this American style.