Pink Praline - French Pink Pralines

Name: Pink Praline - French Pink Pralines
Total time: 20 min
Cuisine: French
Ingredients: 8.8 oz (250 g) toasted almonds; 2 tsp (10 ml) orange flower water (optional); 2 1/4 cups (450 g) granulated sugar; 4 fl. oz. (120 ml) water; red food color

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Specialties of the Lyon region in France, pink praline, or pralines roses, are almonds coated with caramelized and colored sugar. Follow this 5- ingredient French pralines recipe to make a real gourmet pleasure - a crisp pink treat. It takes 20 minutes from start to finish!

A batch of Pink Praline on a stone board; Close up

Have you ever heard about pink praline, one of the most famous French desserts?

For me, it started a few years ago when I was impressed by a tart recipe with a gorgeous red surface called Pink Praline Tart.

I was so eager to make it that I needed to figure out where to buy pink pralines.

These candied nuts can be found in candy shops across France, but luckily for me, living in the United States, there are pink praline candied almonds on Amazon.

Another way to enjoy these pink-coated almonds is to make them at home.

This pink praline recipe made in 20 minutes results in 1.5 lb/700 g of homemade pralines.

Jump to:

What is pink praline?
History of pink praline
Why you should try French pralines recipe
Ingredients
How to make pink praline
Expert tips
Frequently asked questions
Love quick desserts? Try these next!
Recipe card
Comments

Plastic gift bags with French Pink Pralines and a few almonds on a table — Pink praline featured in plastic bags (NOT recommended for prolonged storage or gifting)

What is pink praline?

Pink praline (or pralines roses) is a sweet confection made of almonds wrapped in red-colored cooked sugar, which can be flavored differently.

According to Selina Sykes,

... pralines roses – tiny caramelised almonds – are a taste of childhood no matter what your age is.

Pink praline is also called French pink pralines (plural form), rose praline, or red praline.

These are the same name for the original pralines, a delicious and unique French treat.

History of pink praline

The history of pink praline remains a bit of a mystery. It goes back to the 19th century.

It is considered that the pastry chef of Saint-Genis-Sur-Giers created a famous pink praline brioche, also called Saint-Genix.

Later, pink praline reached Lyonnais, who developed the original recipe.

In 1955, Auguste Pralus baked his buttery brioche with pink praliné - famous Praluline - that became his world-renowned unique creation.

It is the same brioche as brioche de Saint-Genix, which comes from the Rhône-Alpes region.

If you travel to France, visit Pralus to try the famous and beautiful brioches aux pralines. Its address is 32, rue de Brest 69002 Lyon, France.

Pralines roses or Pink Praline in a metal can and on the table

Why you should try French pralines recipe

It is a simple recipe that gives 1.5 lb/700 g of delicious nuts coated with pink sugar.
Pink praline makes a perfect gift for Christmas, St. Valentine's Day, or any other occasion.
They are the best snack ever to satisfy a sweet tooth.
Pink sugared almonds are kids friendly (no peanuts used) and gluten-free.
They serve as an ingredient to make French pastries such as galette des Rois, sweet bread or brioches, Ile Flottante, and French souffle.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Almonds: use whole almonds of medium sizes, preferably toasted ones; although you can easily use raw almonds.

To toast almonds, bring them to the preheated oven at 300 F/150 C for 15 minutes.

Replace almonds with hazelnuts, for example, Piedmont hazelnuts, if desired.

The traditional recipe calls for almonds or hazelnuts and not pecans or walnuts.

Orange flower water: it brings a delicate flavor to French pink pralines. You can omit this ingredient or replace it with rose water.

Red food color: the red color is a signature of pink praline. Add food coloring as needed (it is usually enough to add about 7 drops of red food coloring to each cooking step).

Sugar: the recipe calls for white sugar, not brown sugar. Use granulated or caster sugar.

Water: use cold water or water at room temperature.

How to make pink praline

In a large frying pan, place one-third of the sugar (¾ cup/150 g), pour one-third of the water (1.35 fl oz/2.7 tbsp/40 ml) and add a few drops of red food color.

Stir the sugar mixture well with a wooden spatula or wooden spoon and bring it to a boil (photo 1). Once large bubbles start forming, add whole almonds.

Immediately lower the heat to medium heat, add orange flower water as a flavor and continue to stir constantly (photo 2).

Photo 1: Pan with red melted sugar Photo 2: Almonds coated with sugar in a pan — **PHOTO 1 PHOTO 2**

The red sugar syrup will begin to crystallize; keep stirring to coat the nuts thoroughly.

Once the sugar stops adhering to almonds, the nuts will look covered with pink powdered sugar (photo 3).

Transfer the contents of the pan onto a baking tray, or a flat surface covered with parchment paper and allow to cool (photo 4).

Collect the remaining pink-colored caramelized sugar for the second stage of cooking.

Clean up the pan and the wooden spatula or spoon with water and dry with a paper towel.

Photo 3: Almonds coated with sugar in a pan Photo 4: Sugared almonds on a parchment — **PHOTO 3 PHOTO 4**

Place almonds in a medium-sized pan and set aside.

In a small saucepan, place one-third of the sugar (¾ cup/150 g), one-third of water (1.35 fl oz/2.7 tbsp/40 ml), the remaining pink sugar, and a few drops of red food color, and allow to melt (photo 5).

Bring to a boil and cook until the mixture reaches the temperature of 255 degrees F/124 degrees C (use a candy thermometer).

Bring the pan with almonds over a moderate heat setting, pour the syrup over the nuts, and stir simultaneously (photo 6).

Once the almonds are coated well and look like they are covered with pink sugar, transfer the nuts onto the parchment again (photo 7).

Separate individual almonds and pink sugar. Clean up the pan and utensils again.

Photo 5: Sugar syrup in a saucepan Photos 6-7: Almonds in a pan and on parchment — **PHOTOS 5-7**

Repeat the last step of the candy coating one more time, using the remaining ingredients.

Make sure to check the right temperature of the sugar mixture. Add red food coloring, if necessary (photos 8-9).

Photo 8: Pink Praline in a pan Photo 9: Pink Pralines/candied almonds on the parchment — **PHOTO 8 PHOTO 9**

Expert tips

Wear a shirt with long sleeves to protect your forearms during pink sugar coating.
Add red food color to the second and third stages of cooking, if necessary. If the color is enough, omit food coloring (I usually add 7 drops of red coloring to each cooking step).
Switch orange flower water for rose water, if you prefer, or make these caramelized nuts unflavored.
Clean up your pan and wooden spatula between each step. To facilitate the process, pour some water into the pan and bring it to a simmer for 10 to 15 minutes. Dry utensils before use.
Use a smaller pan for the second and third stages of cooking, layering nuts in a single layer and helping coat nuts better.
Follow the same recipe and experiment with toasted hazelnuts, or mix almonds with hazelnuts, if you prefer.
If you have a 160 degrees F/70 degrees C oven temperature regimen, dry out pink praline for 40 to 50 minutes. This step is optional but prolongs the shelf life of Pink Praline.
Store in a cool, dry place between 60 degrees to 64 degrees F (16 to 18 C).
To pack as a gift, use a paper-based bag or a gift box. Try to avoid packaging these candies in plastic or zip-top bag.

Frequently asked questions

What's the difference between French pralines and New Orleans pralines?

The word 'pralines' describes any candy made with nuts. Original French pralines represent pink-colored caramelized almonds. They differ from New Orleans pralines - crunchy pecans made with brown sugar, granulated sugar, light cream, butter, and pecan halves.

Can you double the praline recipe?

Yes, you can double the recipe, cooking the first step. However, to make the beautifully covered pink pralines, I strongly recommend dividing the nuts after the first step into two equal parts and cooking the second and the third steps separately for each half.

How to serve French pink pralines

Serve this sweet treat on its own as a snack, or sprinkle your favorite ice cream with crushed praline.

How to store pink praline

Store pink praline in an airtight container in a dry and cool place (between 60 degrees to 64 degrees F (16 to 18 C). Using this way, it will keep its bright color, flavor, and crunchiness for a long time (a few months).

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Pink Praline - French Pink Pralines

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5 from 20 reviews

Specialties of the Lyon region in France, pink praline or rose praline, are almonds coated with caramelized and colored sugar. Follow this 5-ingredient French Pralines recipe to make a real gourmet pleasure - a crisp pink treat!

Author: Irina Totterman
Total Time: 20 minutes
Yield: 1.5 lb. (700 g) 1x
Category: No-Bake Desserts
Method: Cooking
Cuisine: French

Ingredients

Scale

8.8 oz (250 g) toasted almonds
2 tsp (10 ml) orange flower water (optional)
2 ¼ cups (450 g) granulated sugar
4 fl. oz. (120 ml) water
red food color

* If needed, please refer to Baking Conversion Charts.

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Instructions

In a large frying pan, place one-third of sugar (¾ cup/150 g), pour one-third of water (1.35 fl oz/2.7 tbsp/40 ml), and add a few drops of red food color. Stir well with a wooden spatula and bring to a boil. Once large bubbles start forming, add whole almonds.
Immediately, low the heat to medium, add orange flower water as a flavor and continue to stir constantly. The red sugar syrup will begin to crystallize; keep stirring to coat the nuts thoroughly. Once the sugar stops adhering to almonds, the nuts will look covered with pink powdered sugar. Transfer almonds onto a baking sheet covered with parchment paper and allow to cool. Collect the remaining pink sugar for the second stage of cooking. Clean up the pan and wooden spatula with water and dry with a paper towel.
Place almonds in a medium-sized pan and set aside. In a small saucepan, place one-third of sugar (¾ cup/150 g), one-third of water (1.35 fl oz/2.7 tbsp/40 ml), the remaining pink sugar, and a few drops of red food color, and allow to melt. Bring to a boil and cook until the temperature reaches 255 F/124 degrees C (use a cooking thermometer).
Bring the pan with almonds over medium heat, pour the syrup over nuts, stirring at the same time. Once almonds are coated well and look like they are covered with pink sugar, transfer nuts onto parchment again. Separate nuts and pink sugar. Clean up the pan and utensil again.
Repeat the last step one more time, using the remaining ingredients. Add red food coloring, if necessary.

Notes

Wear a shirt with long sleeves to protect your forearms during pink sugar coating.
To toast almonds, place nuts on a baking sheet and toast at 300 F/150 C for 15 minutes.
Add red food color to the second and third stages of cooking, if necessary. If the color is enough, omit food coloring (I add 7 drops of red food coloring to each cooking step).
Switch orange flower water for rose water, if you prefer, or make Pink Pralines unflavored.
Clean up the pan and wooden spatula between each step. To facilitate the process, pour some water into the pan and bring it to a simmer for 10 to 15 minutes. Dry utensils before use.
Use a smaller pan for the second and third stages of cooking, layering nuts in a single layer and helping coat nuts better.
Follow the same recipe and experiment with toasted hazelnuts, or mix almonds with hazelnuts, if you prefer.
If you have a 160 degrees F/70 degrees C oven temperature regimen, dry out pink praline for 40 to 50 minutes. This step is optional but prolongs the shelf life of pink nuts.
Store in a cool, dry place between 60 to 64 F (16 to 18 C).
To pack as a gift, use a paper-based bag or a gift box. Try to avoid packaging these candies in plastic or zip-top bag.

Nutrition

Serving Size: 70 g
Calories: 313
Sugar: 41.6 g
Sodium: 0 mg
Fat: 12.5 g
Saturated Fat: 1 g
Carbohydrates: 50.4 g
Fiber: 3.1 g
Protein: 5.3 g
Cholesterol: 0 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on January 5, 2020. It has been revised to include improved content and photos. All posted pictures are mine.

Pink Praline - French Pink Pralines

What is pink praline?

History of pink praline

Why you should try French pralines recipe

Ingredients

How to make pink praline

Expert tips

Frequently asked questions

Love quick desserts? Try these next!

Recipe card