Praliné

Praliné is a confection consisting of caramelized sugar blended with roasted nuts, typically almonds or hazelnuts, and then ground into a paste. The resulting praliné paste can be used as a filling or ingredient in chocolates and pastries, and in many European contexts the term also refers to the final candy made from that paste, sometimes with a chocolate coating.

Origin and regional usage vary. In France and parts of Europe, praliné paste is produced by roasting nuts, caramelizing sugar, and grinding the mixture to a smooth or coarse paste. It may be used alone, mixed with cocoa butter, or incorporated into chocolate fillings, creams, and confections. In practice, the name can denote either the paste or the finished praline candy inside a shell of chocolate or sugar.

In the United States, the word praline most commonly refers to a different candy: a brittle, crackly confection made from pecans or almonds cooked with brown sugar and butter. This American praline is distinct from the European praliné paste, though both terms share a common origin in caramelized nuts.

Common varieties include almond praline, hazelnut praline, and pistachio praline. Praliné paste is widely used as a filling in chocolates and truffles, as a component in pastries and creams, and as a flavoring or spread in desserts and ice creams. Industrially, it may be produced as a paste, a loose candy, or a chocolate-covered praline product.