41:
26:, a caramelised sugar heated to 160°C and combined with a roasted nut combination. Commonly made with sugar, corn syrup, milk, butter, and nut halves.
74:
57:
23:
8:
46:
60:
led you here, you may wish to change the link to point directly to the intended article.
29:
68:
40:
66:
49:page lists articles associated with the title
38:
67:
36:Topics referred to by the same term
13:
14:
86:
32:, chocolates with a soft filling.
39:
1:
7:
10:
91:
24:Praline (nut confection)
75:Disambiguation pages
61:
30:Chocolate praline
82:
55:
43:
90:
89:
85:
84:
83:
81:
80:
79:
65:
64:
63:
62:
54:
37:
12:
11:
5:
88:
78:
77:
47:disambiguation
44:
35:
34:
33:
27:
9:
6:
4:
3:
2:
87:
76:
73:
72:
70:
59:
58:internal link
52:
48:
42:
31:
28:
25:
22:
21:
20:
19:can refer to
18:
50:
16:
15:
69:Category
51:Praline
17:Praline
56:If an
45:This
71::
53:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
