• Pralines can be used to flavor other dishes, such as ice cream.Hemera Technologies/Photos.com/Getty Images
  
  Praline is a combination of nuts and sugar. The original praline is said to have been cooked in the French kitchen of the Marechal du Plessis-Praslin in the seventeenth century. In this recipe, the cook covered whole almonds with caramelized sugar. Pralines come in many shapes and sizes, according to the region where they are baked. They also differ in consistency: some are soft and chewy, while others are hard and crunchy.
  
  

Almonds

• The classic praline from France is a simple mixture of sugar and almonds. The almonds are first skinned and then blanched in boiling water, before being mixed with the caramelized sugar. Lay the mixture out on a greased baking tray and allow to cool. Once cooled, this praline must be kept in an airtight tin.
  
  

Pecans

• French settlers in Louisiana brought the concept of praline to the United States and it is a particular delicacy in the southern States. Confectioners in the U.S. use pecans as an alternative to almonds, because the former are more widely available. Butter and cream can be added to pecan praline; this provides a richer, smoother consistency.
  
  

Sugar

• Sugar is an essential ingredient in any praline to form the caramel. Perfectionists recommend using a sugar thermometer to prevent the caramel from burning. Caster sugar is usually used to make the European almond praline. In the United States, bakers use a mixture of light brown and granulated sugar to add a richer flavor to the praline.
  
  

Cream

• In New Orleans, confectioners add cream to the sugar mixture to form a richer, softer caramel syrup. The type of cream varies: some bakers recommend light cream while others swear by heavy cream. Buttermilk mixed with cream is a variation.
  
  

Vanilla

• Vanilla essence or extract is often added to pralines to give a more intense, aromatic flavor. Confectioners will add a few drops to the caramel syrup before blending with the nuts.