praline(redirected from Praylene)
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1. A confection made of nut kernels, especially almonds or pecans, stirred in boiling sugar syrup until crisp and brown.
2. A hard candy made of sugar, butter, milk or cream, and pecans.
[French, after César de Choiseul, Comte du Plessis-Praslin (1598-1675), French army officer .]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
1. (Cookery) a confection of nuts with caramelized sugar, used in desserts and as a filling for chocolates
2. (Cookery) Also called: sugared almond a sweet consisting of an almond encased in sugar
[C18: from French, named after César de Choiseul, comte de Plessis-Praslin (1598–1675), French field marshal whose chef first concocted it]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
pra•line(ˈpreɪ lin, ˈprɑ-)
1. a confection made of nuts, esp. almonds, and sugar cooked until caramelized, often ground into a powder and used as a flavoring.
2. a confection of brown sugar, pecans, and butter.
3. a sugarcoated almond.
[1715–25; < French, after Marshall César du Plessis-Praslin (1598–1675)]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
praline[ˈprɑːliːn] N → praliné m
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
praline[ˈprɑːliːn] n → praliné m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
praline[ˈprɑːliːn] n → pralina
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995