Wild pecans don’t grow true to a parent, so commercial cultivation had been impossible. A. E. Colomb, a horticulturalist, was invited to Oak Alley in 1846 to work on the grafting project.
Infuse the cream with chicory coffee by heating both together over medium-high heat in a small, heavybottom pot. Bring to a boil. Then promptly remove from heat and let steep for about 5 minutes. Strain through a fine-mesh sieve and set aside. You should end up with ¾ cup coffee cream.
In a large heavy-bottom pan, melt butter over medium heat. Stir in the white sugar and the brown sugar, as well as the ¾ cup coffee cream. Continue to stir as the sugars to melt, allowing the mixture to come to a simmer. Add the pecans and stir until the mixture reaches 240°F. on a candy thermometer. When measuring the temperature, make sure the thermometer is not touching the bottom of the pan. Remove from heat.
Stir with vigor until the mixture thickens and there is some resistance to the pecans moving. Portion the mixture out into approximately 3-ounce portions onto parchmentlined baking sheets, leaving an inch between each praline.
Resist temptation and cool completely. Pralines can be stored for 3 days in an airtight container.