This beloved Louisiana confection got its name from the tradition of young women in New Orleans making them before going to a ball and then enjoying them with friends (and beaux) at their homes afterward.
- 1 cup firmly packed light brown sugar
- 1 egg white, beaten
- 1 1/2 cups chopped pecans, lightly toasted
- Preheat oven to 400°.
- Stir together brown sugar and beaten egg white, and fold in chopped pecans.
- Drop by heaping tablespoonfuls onto a heavy-duty aluminum foil-lined baking sheet.
- Turn off oven; place baking sheet in oven, and let pralines stand 8 hours in oven.
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