Below is a list of all known varieties for Praline. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Praline (Almond Brittle) | A European-style praline; a hard, brittle candy made of caramelized sugar and almonds, often crushed into a powder (pralin). |
| Praline (Almond Paste) | A smooth paste made from ground almonds and sugar, similar to marzipan but often roasted. Used as a filling. |
| Praline (Almond) | A classic European praline made from caramelized sugar and whole or chopped almonds, often sold as a brittle or paste. |
| Praline (Belgian) | A molded chocolate shell with a soft praline (hazelnut/almond paste) filling. |
| Praline (Coconut) | A praline variation, often a chewy patty, made with caramelized sugar and shredded coconut. |
| Praline (French) | A whole almond or hazelnut coated in a thick, crunchy, caramelized sugar shell. |
| Praline (Hazelnut Paste) | A thick paste made from caramelized sugar and ground hazelnuts (Gianduja). Used as a rich, intensely flavored filling and spread. |
| Praline (Pecan Brittle) | A hard, crunchy candy made from caramelized sugar and pecans, broken into pieces. |
| Praline (Pecan) | A classic American confection from the South, made with pecans in a creamy, sugary, fudge-like base. |
| Praline (Pink) | A French praline made of almonds in a hard, pink sugar coating (praline rose). |
| Praline (Pistachio Paste) | A smooth paste made from ground, roasted pistachios and caramelized sugar, used as a specialty filling. |