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National Praline Day

Today we celebrate something as sweet as Pecan pie, but with a sinfully tender, buttery crust. The Praline! 

According to, "French sugar industrialist, Marshal du Plessis-Praslin (1598-1675), originally inspired the early pralines. At the Chateau of Vaux-le-Vicomte during the 17th century, du Plessis-Praslin created his first pralines, made with almonds and individually coated in caramelized sugar. 

The powder made by grinding up sugar-coated nuts is called pralin. This is an ingredient in many types of cakes, pastries and ice creams. When this powder is mixed with chocolate, it becomes praliné in French, which gave birth to what is known in French as chocolat praliné.

FUN FACT: There are 3 different pralines from around the world.

  1. Belgian Pralines – contain a hard chocolate shell with a softer, sometimes liquid, filling.

  2. French Pralines – a combination of almonds and caramelized sugar.

  3. American Pralines – contain milk or cream and are softer and creamier, resembling fudge.

The French settlers brought their recipe into Louisiana, an area of the United States where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus creating what is known throughout the Southern United States as the praline."

In honor of today, here's a few ways you can pay homage: 

📍Pick up some pralines to take home and share with others.



  • Crust

  • 2 1/2 cups all-purpose flour

  • 3/4 cup powdered sugar

  • 1 teaspoon baking soda

  • 3/4 cup (1 1/2 sticks) butter or margarine, melted

  • Filling

  • 3 cups pecan halves, divided

  • 2 cups packed brown sugar

  • 3 eggs

  • 4 tablespoons butter or margarine, melted

  • 1 teaspoon Double-Strength Vanilla

  • 1/4 teaspoon salt

  • Powdered sugar (optional)


  1. Preheat oven to 350°F. For crust, combine flour, powdered sugar and baking soda in Classic Batter Bowl. Add butter; mix until crumbly using Classic Scraper. Lightly press crumb mixture over bottom of Large Bar Pan; roll lightly using Baker's Roller®. Bake 15 minutes; remove to Stackable Cooling Rack.

  2. Meanwhile, for filling, reserve 1 cup of the pecans for garnish; chop remaining pecans using Food Chopper. Combine chopped pecans, brown sugar, eggs, butter, vanilla and salt; mix well. Pour filling over warm crust, spreading to edges of pan using Large Spreader. Arrange remaining pecan halves over filling. Bake 17-19 minutes or until filling is set in center. Remove from oven; cool completely.

  3. Sprinkle with additional powdered sugar, if desired. Cut into 32 squares using Utility Knife; cut each square in half diagonally.

Yield: 64  servings of 1 triangle

Nutrients per serving: Calories 110, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 12 g, Protein 1 g, Sodium 55 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving: 1 fruit, 1 fat (1 carb)

Your Pampered Chef Cook's Tips:

If desired, 2 teaspoons vanilla can be substituted for the Double-Strength Vanilla.

To store leftover cookies, place in tightly covered container at room temperature.

Butter lends a rich flavor and tender crust and is preferred over margarine in this recipe.

For easier serving, line Large Bar Pan with a 13-inch piece of Parchment Paper. Prepare recipe as directed and cool completely, then simply lift Parchment Paper out of pan and cut as directed.



LARGE BAR PAN: #100384






Don't have these item on hand, don't panic. Pick them up here⬇️

ACTION STEP: As sweet as Pecan pie, but with a sinfully tender, buttery crust. These cookies will be sure to disappear at your next get together, so invite your friends and family over and let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:

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