from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A confection made of nut kernels, especially almonds or pecans, stirred in boiling sugar syrup until crisp and brown.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A form of confection made from almonds and other nuts and caramelized sugar
from the GNU version of the Collaborative International Dictionary of English
- n. A confection made of nut kernels, usually of almonds, roasted in boiling sugar until brown and crisp.
from The Century Dictionary and Cyclopedia
- n. A confection made by stirring almonds (or other kernels of nuts) in boiling sugar and water till they are brown and will crackle between the teeth; also, in Louisiana, a flat cake made by stirring the kernels of nuts (generally pecan-nuts) in sugar. Also, corruptly, prawling.
- Noting the addition of praline powder, as to a café- or chocolat-parfait mixture before freezing, or as a coating to nuts, or as a filling to confections. See praline powder.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. cookie-sized candy made of brown sugar and butter and pecans
Syrin -- The chewy praline is a Central Texas thing, they'd never fly in Louisiana.
The law school dean, who says his instructor would describe him as "diligent and well-meaning," raised funds at a tempting "praline" party hosted by friend and attorney Nancy Couvillon, where guests learned how to cook the tempting desserts.
The core of the company's operation is still designer chocolates — indeed, its "7 Deadly Sins to Share," a stark, postmodern box filled with black currant and Champagne (pride), almond praline (wrath) and passion fruit (envy) chocolates, among others, may be this Valentine's Day's most high-concept box of candy.
You can wow your guests and use up leftovers at the same time—just add bacon, broccoli or mushrooms to a savory soufflé or fold chocolate chunks, crushed praline or rum-soaked raisins into dessert variations.
Penny raved about her Comice Pear "Autumn Salad," with persimmons, pomegranates and walnut praline powder.
I love praline—perhaps not quite as much as chocolate, but I know from sampling Mr. Torres's other wares that he has the populist touch; while he's fully capable of concocting those frilly French desserts that make you feel like titled nobility when they hit your taste buds, he also knows that chocolate is an essential arrow in any self-respecting pasty chef's quiver.
In fact, he seemed to be making the cake, the chocolate ganache, the praline butter crème and the chocolate frosting almost simultaneously.
What he actually said was, "I'm going to do a little bit of a new version—it's going to be chocolate and praline."
It's back for the holiday, along with a new Seder-friendly treat: the Matzoh Sandwich—a diminutive, chocolate-coated riff on PB&J the clincher: the maestro's peanut butter is blended with hazelnut praline and paired with homemade raspberry jam.
First up was this banana cake with praline filling and white chocolate ganache.