French settlers brought this recipe to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became known throughout the American South as the praline. Pralines have a creamy consistency, similar to fudge. It is usually made by combining sugar (often brown), butter, and cream or buttermilk in a pot on medium-high heat, and stirring constantly, until most of the water has evaporated and it has reached a thick texture with a brown color. Then it is usually dropped by spoonfuls onto wax paper or a sheet of aluminum foil greased with butter, and left to cool.