praline

[ prah-leen, prey-, prah-leen ]

Phonetic (Standard)IPA

noun

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.

praline

/ ˈprɑːliːn /

a confection of nuts with caramelized sugar, used in desserts and as a filling for chocolates
Also calledsugared almond a sweet consisting of an almond encased in sugar

Origin of praline¹

1715–25; < French; named after Marshall César du Plessis- Praslin (1598–1675), whose cook invented them

Origin of praline¹

C18: from French, named after César de Choiseul, comte de Plessis- Praslin (1598–1675), French field marshal whose chef first concocted it

Spoiler: you may think twice before getting another Grande Chestnut Praline Latte.

Elodie went into realistic details of the wreck of the gold stopping on the praline stuffing of a chocolate.

Pistache Ice Cream Praline, molded in a ring, the center filled with whipped cream.

If making coffee pralin, add three tablespoonfuls of praline powder (see below).

If making chocolate pralin, add three tablespoonfuls of praline powder; stir in lightly a pint of cream whipped to a stiff froth.

Keep the praline powder in a close preserve jar ready for use.

Browse