Two distinct candies, both with the same name. The one that Americans pronounce PRAH-leen is a patty-shaped pecan candy from New Orleans. PRAY-leen is a French invention—a clear nut brittle, made with almonds or hazelnuts and pulverized for use in desserts. (Just to confuse things, praliné, pronounced prah-leen-AY, is the French word for confections made with praline powder.) New Orleans pralines have an unmistakable grain that comes from beating the sugar mixture while it is warm; that and the city’s notorious humidity has inspired a softer, more fudgelike candy than the French brittle. New Orleans pralines are cooked to the soft-ball stage, about 236°F. French pralines are cooked to a much higher temperature, the medium caramel stage, about 356°F.
