Praline is one of the most overloaded words in chocolate, and what you are talking about depends on spelling and pronunciation. The origin of the term is reputed to be the household of the Gilbert Choiseul du Plessis-Praslin, where caramelized nuts were first accidentally cooked.
Praline (pray-leen). The words the Belgians use the way the French use bon bon. Usually a shell-molded piece, but it can refer to hand-rolled and slabbed/enrobed pieces as well.
Praliné (prah-li-nay). This is a caramelized nut paste. However, it can also refer to caramelized nuts (especially when referring to the products of Mazet de Montargis). A coarse (not completely refined) praliné is often referred to as praliné l'ancienne (ancient).
Praline (prah-leen). This is what Christopher is referring to as being from New Orleans. Usually a disk of caramelized sugar (below hard crack) dotted with pecans.
clay - http://www.thechocolatelife.com/clay/
updated by @clay: 07/31/16 04:37:39PM