A Louisiana praline is a confection made by boiling sugar, milk, butter, and pecans until creamy.
Louisiana pralines descend from European pralines but developed a distinct local form after pecans became a readily available regional nut. The mixture is cooked to a soft, creamy consistency and spooned onto paper or a surface to cool into irregular discs.
New Orleans pralines are strongly associated with Creole confectionery and are commonly sold in candy shops and tourist districts. Recipes may use brown sugar, cream, evaporated milk, or vanilla, producing variations in color and texture.
The word praline can cause confusion because Belgian and French pralines often refer to chocolate or nut fillings, while the American Southern version is a standalone nut candy. Louisiana pralines traditionally use pecans rather than almonds or hazelnuts.