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[prah-leen, prey-, prah-leen] /ˈprɑ lin, ˈpreɪ-, prɑˈlin/
a French confection consisting of a caramel-covered almond or, sometimes, a hazelnut.
a cookie-size confection made especially of butter, brown sugar, and pecans: developed in New Orleans in the early 19th century.
a similar confection of nuts mixed or covered with chocolate, coconut, maple sugar or syrup, etc.
1715-25; < French; named after Marshall César du Plessis-Praslin (1598-1675), whose cook invented them Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for pralines
  • Handing out pralines is an easy way to make friends.
  • Best local grub around: boudin, pralines, homemade root beer.
  • Exploring the city's pralines, chocolatiers and cacao history.
  • But there are ways to stay fit even here in the land of foot-long po-boys and plentiful pralines.
  • She rushes up to the great melting bulk of pralines and cream, formerly her husband.
  • She was the one to see if you wanted chipped dark chocolate leaves, imperfect toffees or cracked pralines.
British Dictionary definitions for pralines


a confection of nuts with caramelized sugar, used in desserts and as a filling for chocolates
Also called sugared almond. a sweet consisting of an almond encased in sugar
Word Origin
C18: from French, named after César de Choiseul, comte de Plessis-Praslin (1598–1675), French field marshal whose chef first concocted it
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for pralines



1727, prawlin, from French praline (17c.), from the name of Marshal Duplessis-Praslin (1598-1675, pronounced "praline"), "whose cook invented this confection" [Klein]. Modern spelling in English from 1809.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for pralines


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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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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