A praline is a sweet confection representing a diverse family of treats that vary significantly across continents. The name itself traces back to 17th-century France, where the original preparation involved coating whole almonds in caramelized sugar. This simple, sugar-coated nut treat laid the groundwork for the many variations that would later emerge, evolving into complex candies and chocolate fillings. Understanding what a praline is depends entirely on where in the world the question is asked, as the term describes two fundamentally different types of sweets.
The Classic American Praline
The most recognized version of this confection in the United States is the New Orleans-style praline, a distinct candy. This Southern specialty is a creamy, fudge-like patty, traditionally made with pecans, brown sugar, butter, and milk or cream. The preparation involves cooking the mixture to the soft-ball stage, which occurs when the sugar syrup reaches approximately 235 to 245 degrees Fahrenheit.
Achieving the characteristic texture relies on the controlled crystallization of sugar. The mixture must be cooled slightly and then stirred vigorously, which encourages the formation of numerous small sugar crystals rather than large, glassy ones. This rapid crystallization is what gives the American praline its signature grainy, yet melt-in-your-mouth texture, differentiating it from a smooth caramel. The candy is dropped onto parchment paper to set quickly, resulting in a flat, round patty.
Distinguishing Global Praline Types
While the American version is a standalone candy, the term “praline” in Europe typically refers to a chocolate filling or the finished chocolate bonbon itself. The French variation, known as pralin, is an ingredient rather than a finished sweet. This preparation involves caramelizing nuts, most commonly almonds or hazelnuts, and then crushing them into a coarse powder or grinding them into a smooth, oily paste.
This pralin paste then becomes the foundation for the Belgian praline, which is a specific type of filled chocolate. In Belgium, a praline is defined as a bite-sized chocolate shell, often molded into various shapes, containing a soft filling. The filling is frequently the pralin paste, but it can also be ganache, marzipan, or other creams.
Serving and Storage Tips
Pralines are best enjoyed at room temperature, which allows the flavors and textures to fully express themselves. The storage requirements differ based on the type of praline being kept. The American-style candy, due to its high sugar and butter content, should be stored in an airtight container at room temperature. When stored properly, the New Orleans candy typically maintains its freshness for about one to two weeks. European chocolate pralines, which are filled bonbons, also benefit from airtight storage in a cool, dark place, ideally between 60 and 70 degrees Fahrenheit.