Praline, pralin and praliné are related confectionery terms, but they do not mean exactly the same thing in every country. In pastry, praliné usually refers to a smooth paste made by grinding caramelised nuts. Here is how it differs from chopped caramelised nuts and how to make a simple almond version.

Almonds are not all identical. Varieties such as Marcona, Largueta and Guara have different shapes and culinary traditions, and the way they are roasted or ground matters just as much as the variety. This guide helps you choose almonds for Spanish nougat, snacks, pastries and homemade almond flour.