praline

Praline is a confection with several regional forms. Broadly, it refers to sweets based on caramelized nuts and sugar, or to a chocolate-filled candy derived from that idea. The name is French in origin and dates to the 17th century; the exact origin is unclear, though Montargis and other French towns are commonly cited in confectionery lore.

French praline involves almonds or hazelnuts roasted and caramelized in sugar, then cooled. The result can be eaten as a brittle, or ground into a paste called pâte de praliné, which is used as a filling or flavoring in pastries and chocolates such as éclairs and tarts.

Belgian and other European pralines usually refer to chocolate confections with a center made from praline paste or ganache. The chocolate shell is filled with a creamy, nutty center, and such pralines are common in chocolate assortments throughout Europe.

American pralines are a Louisiana specialty: candy made by cooking sugar, cream or milk, and butter with pecans until thickened. The result is a soft, creamy, fudge-like confection that can be spooned into mounds or formed into bars, and is widely associated with Southern cuisine.

In contemporary usage, praline may denote the nut paste used in desserts or the filled chocolates known as Belgian pralines; regional distinctions affect the meaning.