Pralines by Haitian French Creole Natives

The Saint-Domingue (present day Haiti) was the richest colony in the sugar for the French during the French occupation of that Caribbean island during the seventeenth century. Haiti was the backbone for the beginning and the duration of the French sugar industry. The knowledge and resources to process sugar cane to refined sugar, made French the advantage of becoming the leader in the sugar industry during the seventeenth century. The abundance of sugar in Haiti from the French provided the opportunity for creative desserts in Haiti and in France. The praline was one of the French dessert created an abundance of sugar during that time. However, these candies do not acquire the name of the "praline" to its introduction into the United States.


The pralines are often defined as bolts or nuts covered caramelized sugar. Credit is often attributed to one well for the French industrial sugar who lived in France during the seventeenth century. However, Haitian French Creole believe this is a recipe that was created in a French home plantation in Haiti during the French occupation of Haiti and transported to France where a French industrialist took credit for creating this recipe.

Although praline is well known only to American life in the southern state, every Haitian native knows the candy because it is a true part of their culture and livelihood. The name of the Haitian praline is "Haitian tablet. This recipe was introduced later in New Orleans by the French and Haitian Creole house servants who traveled from Haiti to New Orleans.

Haitian tablets (pralines) took two forms in Haiti. Made with brown sugar, these sweets have a chewy consistency found due to the molasses in brown sugar. The cream and white sugar is added to the mix to create a less chewy candy but creamier. The introduction of a variety of nuts like almonds, peanuts, coconut and cashew made for a variety of pralines in Haiti. Peanut remained in Haiti and is the most popular variety of the candy. The Haitian has named the candy, "Pistache tablet. Translated, this is the variety of peanut praline. Coconut is the preferred variety of the candy next to the Haitian. Due to the unfavorable condition for growth, was not an option pecan nut for the candy on the island of Haiti. Most Haitians are not family pralines pecan. This variety of praline became popular once the prescription was introduced in New Orleans because pecans were plentiful in the southern state of United Sates.

The French culture and cuisine were introduced in Haiti during French occupation of that island. Although Haiti is a free country today, the influence of French culture and cuisine is still observed in the Haitian language, mannerism and culinary skills.

The tablet Haitian (praline) is still abundant today and in major cities and the countryside of Haiti. It is one of the oldest candy produced by the natives of Haiti in Haiti. It is also one of most favorite treat of Haiti.

Although pralines are simple to create, are rarely authentic because they create these sweets are rarely direct French descent and her recipes are collected often of current resources of the day on generic praline. There are a manufacturer of the candy you can call this recipe "authentic". Le Gourmet Praline is praline manufacturer owned by a Haitian French Creole which is a direct descendant of French and Haitian parents, was born on the island of Haiti. The Le Gourmet Praline recipe was imposed through the generations. There are family secrets to this recipe that makes these unique sweet praline in any other industry.