A small confection of pecans, brown sugar, butter and cream, cooked in copper kettles until thick enough to set on parchment. The candy is buttery, slightly grainy, deeply sweet.

Pralines came to the American South from French Louisiana, where the original almond-and-sugar Creole praline (named after 18th-century French diplomat Cesar du Plessis-Praslin) was adapted using Georgia and Louisiana pecans. The candy became a Savannah signature through River Street tourism in the 20th century, with Savannah's Candy Kitchen and River Street Sweets running open-kitchen pulling demos in their front windows.

3 editor picks for Pecan praline in Savannah, ranked by editorial score. All Savannah signature dishes · Pecan praline across every city.

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