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.
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.