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"Southern decadence at it finest! These are enough to make a New Orleans native like me homesick. Cook time includes cooling time. Recipe from Foodtv.com (but its almost as good as MawMaw's recipe)"

Ingredients: heavy cream, light brown sugar...

"I have been making these pralines for 20 years. They are creamy, not sticky, and do not have that gritty sugar texture."

Ingredients: margarine, pecan halves, salt...

"Original Pralines made with Pecans are traditional from the South. I grabbed a bag of nuts one day and did this recipe with Walnuts. Wow, turned out a little lighter and less sweet taste. Great! Now I can eat more than one at a time. Pecans too rich! Some original ingredients from Sara Dolezal, Allrecipes.com"

Ingredients: cinnamon, evaporated milk...

"Taken from the Emeril cookbook, Louisiana Real and Rustic; posted for ZWT 5."

Ingredients: light brown sugar, water...

"I know there are a lot of praline recipes already posted, but I couldn't find this one & suspect there could hardly be 1 more authentic than a recipe straight from the *River Road Recipes* cookbook published by the Junior League of Baton Rouge. Mrs. C.E. Phillips was acknowledged as the source of the recipe, but no times or yield were given...."

Ingredients: evaporated milk, granulated sugar...

"This is Brennan's recipe. They keep them by the front door for patrons to enjoy. So creamy, nutty and delicious! Note - these melt in your mouth, they are not the chewy kind."

Ingredients: oranges, zest of...

"I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her!"

Ingredients: condensed milk, dark brown sugar...

"Just like pralines but softer."

Ingredients: evaporated milk, pecans, sugar...

"Yummy and sweet, these are a traditional candy of the deep South. People in the know prounounce this "praw-LEEN". For best results, use a candy thermometer. Cooking time approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cream, granulated sugar...

"When my mother died, my brother was still living in the house. When he moved, he sold everything without telling me and all my mothers' recipes were in the stove drawer. I could have killed my brother because the one thing that meant the most to me in that drawer was her Heavenly Hash recipe. I've been searching since then for something close,..."

Ingredients: evaporated milk, cocoa...

"For the Southern sweet tooth."

Ingredients: light corn syrup, milk, pecans...

"These are how the "real" cajuns do it!"

Ingredients: dark corn syrup, heavy cream...

"This treat has roots in the Middle East. If desired, use all raisins instead of mixed fruits or peanuts for the walnuts. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cinnamon sugar, dates, honey...

"Right out of New Orleans, LA."

Ingredients: salt, sugar, vanilla...