In technical terms, a praline is a caramelized nut, most often a hazelnut or almond; in not-so-technical terms, the word “praline” has come to be associated with not only caramelized nuts, but nougat, ground praline paste, and even chocolates made from praline paste or with a praline in/on top of them. So, you can see how one could go a little “nuts” trying to keep all this straight. har har.
Anyway, these are simple to make – basically you’re just caramelizing sugar with nuts in it. You can coat them with more sugar, or with cocoa powder…I guess with other stuff too, although that would make it non-traditional and possibly non-tasty. But experimentation is the heart of baking, so do what cha like.
Ok so the point is (not Humpty’s nose, either), that I made traditional pralines, using almonds, and coated them with powdered sugar. As delightful a snack they were on their own, encased in a Belgian truffle, they became down right irresistible. And that’s a fact, ma’am.
So come on lets, make your own praline. Toora, loora, toora loorye aye….