For one pralines are a type of candy that was originally made in France, the French variety is slightly different than what we know today as a praline, or at least what we know today as a praline here in the united states of America. For one our pralines are a direct descendant of the French variety and a cousin of sorts of the Belgian chocolate pralines. Though the Belgian kind of praline is more of a high end pastry. French pralines are a combination of sugar and almonds to create a hard lumpy cookie, while the American kind is a much softer, creamier combination of a number of different nuts with syrup milk or cream in order to give it that richer taste in a way it closely resembles a cross between the French variety of the praline and fudge. The way the American praline came about was due to the fact that French settlers in Louisiana brought the original praline from their home country and since sugar cane and pecans happened to be plentiful around there at the time it only made perfect sense that someone would take ideas from that recipe and start making their own confections on it. And so sometime in the nineteenth century some Louisiana chefs combined the ideas for French pralines with almonds instead of pecans, added cream to make the recipe creamier and voila so it was that the praline of the American south was born. The pralines are usually made by combining sugar (often brown), butter, cream or buttermilk, and pecans in a pot over medium-high heat, and stirring constantly until most of the water has evaporated and it has reached a thick texture with a brown color. At that point the concoction is poured over wax paper and made to cool and become a cookie like glob that is what is known as a praline. Although the actual recipe used by the good company is not known it it can be said that their dedication to authenticity is why their pralines are so good.
At the goode company they have gone and one upped the original Louisiana praline makers by going to true culinary lengths in order to create what they like to call the Texas praline which is an invention all on their own these aren’t your average little praline in both size consistency and flavor being bigger to make sure that they can satisfy even the most Texan of all appetites their consistency can be made both crunchy if that is what you prefer or the softer fudgier kind if that is what you prefer. It’s also worth noting that you will be getting your texas pralines in a wood pine marked box that is a perfect keepsake the box has been fire branded with the sentence “You might give some serious thought to thanking the fact that you’re in texas” the box of course can be reused and when ordering remember to make sure you order either all six crunchy or soft but better yet get three of each so you know how good they all are.