[prah-leen, prey-, prah-leen] 
| 1. | a French confection consisting of a caramel-covered almond or, sometimes, a hazelnut. |
| 2. | a cookie-size confection made esp. of butter, brown sugar, and pecans: developed in New Orleans in the early 19th century. |
| 3. | a similar confection of nuts mixed or covered with chocolate, coconut, maple sugar or syrup, etc. |
| pra·line (prä'lēn', prā'-) n. A confection made of nut kernels, especially almonds or pecans, stirred in boiling sugar syrup until crisp and brown. [French, after César de Choiseul, Comte du Plessis-Praslin (1598-1675), French army officer.] |
praline
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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