|1.||a confection of nuts with caramelized sugar, used in desserts and as a filling for chocolates|
|2.||Also called: sugared almond a sweet consisting of an almond encased in sugar|
|[C18: from French, named after César de Choiseul, comte de Plessis-Praslin (1598--1675), French field marshal whose chef first concocted it]|
in French confectionery, a cooked mixture of sugar, nuts, and vanilla, often ground to a paste for use as a pastry or candy filling, analogous to marzipan; also, a sugar-coated almond or other nutmeat. In the cookery of the American South, the term denotes a candy of sugared pecan meats or coconut.
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