Originally inspired by the cook of the 17th century French sugar industrialist, Marshal du Plessis-Praslin. This confection was originally made with almonds and caramelized sugar. Early French settlers brought this recipe to Louisiana where sugar cane was plentiful and created what has become known throughout the American South as the praline (pronounced Praw-leen) by substituting pecans for almonds and adding cream to thicken the confection. Now enjoy this Louisiana favorite from the convenience of your own kitchen.Mam Papaul’s Praline Mix Microwave Cooking Instructions: 1. Place Mam Papaul’s Praline mix, 5 Tbsp. evaporated milk and 4 Tbsp. butter (cubed) in 2 quart microwave safe bowl and heat on HIGH for 2 minutes. 2. Remove from microwave then stir till all ingredients are fully blended. 3. Return bowl to microwave and heat on High for 3 minutes. Mixture should be in full boil. 4. Using potholders remove bowl from the microwave. CAUTION – BOWL AND CONTENTS WILL BE HOT! 5. Add 1 cup pecans and stir for 1 ½ to 2 minutes to cool the mixture. 6. Using a medium spoon drop mixture onto foil or parchment and allow to cool for approximately 15 – 20 minutes. Hint: If mixture cools too quickly preventing completion of “the drop”, place bowl back in microwave and re-heat mixture for add’l 30 seconds to re-melt. Stir and drop the remaining mixture onto foil or parchment paper.