Name: Pink Praline Recipe (Pralines Roses)
Prep time: 5 min
Cook time: 15 min
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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Quick Summary: Pink praline (praline rose) is a Lyon specialty of whole almonds coated in crisp, red-colored caramelized sugar. You cook the sugar, water, and food coloring, then coat the almonds in three stages, checking the syrup reaches 255°F/124°C. The recipe uses 5 ingredients, takes about 20 minutes, and makes 1.5 lb/700 g.

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

What is pink praline?

Pink praline (praline rose) are a French confection of whole almonds coated in a crisp, red-colored sugar shell. It is a specialty of the Lyon region, where the candies are eaten as a snack and crushed into brioche and pastries.

Pink praline gets its signature pink color from cooked sugar tinted with red food coloring, and it can be flavored with orange flower water, rose water, or left plain.

According to Selina Sykes, "pralines roses - tiny caramelized almonds - are a taste of childhood no matter what your age is."

Pink praline are also called French pink pralines (plural form), rose praline, or red praline. These are all names for the same original French treat.

The history of pink praline is a bit of a mystery, but 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 Lyon, where the original recipe was developed.

In 1955, Auguste Pralus baked his buttery brioche with pink praliné, his Praluline, which became his signature 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 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'll love this recipe

This simple recipe gives 1.5 lb/700 g of candied nuts coated in 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 kid-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 soufflé.

Ingredients

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

Almonds: use whole, medium-sized almonds, preferably toasted; you can also 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 praline. You can omit this ingredient or replace it with rose water.

Red food coloring: the red color is a signature of pink praline. Add food coloring as needed (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 or room-temperature water.

Equipment

How to make pink praline

First coating

Step 1. 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 form, add whole almonds.

Step 2. Immediately lower the heat to medium, add orange flower water for flavor, and continue stirring 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 the pan and the wooden spatula or spoon with water, then 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**

Second and third coatings

Step 3. 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 255 degrees F/124 degrees C (use a candy thermometer).

Step 4. 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 well coated and look covered with pink sugar, transfer the nuts back onto the parchment (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**

Step 5. Repeat the last step of the candy coating one more time, using the remaining ingredients. Make sure to check the sugar mixture temperature. 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 long-sleeved shirt to protect your forearms during pink sugar coating.
Add red food coloring 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 make the process easier, 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 the nuts in a single layer to help them coat better.

Recipe variations

Hazelnut praline: follow the same recipe with toasted hazelnuts, such as Piedmont hazelnuts, or mix almonds and hazelnuts for a nutty twist.
Rose praline: swap the orange flower water for rose water to lean into the classic floral note of praline rose.
Unflavored praline: skip the flower water altogether for a plain, sweet almond crunch.
Deeper color: add a few extra drops of red food coloring at the second and third stages for a brighter pink shade.

Storing & freezing

Store pink praline in an airtight container in a cool, dry place, ideally between 60 and 64°F (16 to 18°C). Kept this way, it holds its bright color, flavor, and crunch for several months.

To extend its shelf life, you can dry the praline in a 160°F/70°C oven for 40 to 50 minutes before storing. To give it as a gift, use a paper bag or a gift box, and avoid plastic or zip-top bags, which trap moisture and soften the sugar shell.

Recipe FAQ

What is praline rose?
Praline rose (or pralines roses) is the French name for pink praline, a Lyon specialty of whole almonds coated in crisp, red-colored caramelized sugar. It is often crushed and baked into brioche such as the Praluline.

What's the difference between French pralines and New Orleans pralines?
The word "pralines" describes almost any nut-based candy. French pralines are pink-colored caramelized almonds, while New Orleans pralines are crunchy pecan candies made with brown sugar, granulated sugar, light cream, butter, and pecan halves.

What is pink praline used for?
Pink praline are eaten on their own as a snack and used in French pastries such as galette des rois, brioche, and tarte aux pralines. You can also crush them over ice cream or fold them into desserts.

Can you double the praline recipe?
Yes. You can double the first step, but for evenly coated pink praline, divide the nuts into two equal parts after the first step and cook the second and third stages separately for each half.

How do you serve French pink praline?
Serve them on their own as a sweet snack, or sprinkle your favorite ice cream with crushed praline. They also make a colorful topping for cakes and other desserts.

How do you store pink praline?
Store pink praline in an airtight container in a cool, dry place, ideally between 60 and 64°F (16 to 18°C). Kept this way, it holds its bright color, flavor, and crunch for a few months.

Love quick desserts? Try these next!

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Recipe card

Pink Praline Recipe (Pralines Roses)

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Pink praline (praline rose) is a Lyon specialty of whole almonds coated in a crisp, red-colored caramelized sugar shell. This easy 5-ingredient French recipe comes together in about 20 minutes and makes a pretty pink treat to snack on or bake into brioche.

Author: Irina Totterman
Prep Time: 5 minutes
Cook Time: 15 minutes
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 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 well with a wooden spatula and bring to a boil. Once large bubbles form, add the whole almonds.
Immediately lower the heat to medium, add orange flower water for flavor, and continue stirring 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 the almonds to a baking sheet lined with parchment paper and let cool. Collect the remaining pink sugar for the second stage of cooking. Clean the pan and wooden spatula with water, then dry with a paper towel.
Place almonds in a medium-sized pan and set aside. In a small saucepan, combine one-third of the sugar (¾ cup/150 g), one-third of the water (1.35 fl oz/2.7 tbsp/40 ml), the remaining pink sugar, and a few drops of red food color, and melt. Bring to a boil and cook until the temperature reaches 255 degrees F/124 degrees C (use a cooking thermometer).
Place the pan with the almonds over medium heat, pour the syrup over nuts, stirring at the same time. Once the almonds are well coated and look covered with pink sugar, transfer the nuts back onto parchment. Separate nuts and pink sugar. Clean up the pan and utensils again.
Repeat the last step one more time, using the remaining ingredients. Add red food coloring, if necessary.

Notes

Wear a long-sleeved shirt 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 coloring 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 praline unflavored.
Clean up the pan and wooden spatula between each step. To make the process easier, 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 the nuts in a single layer to help them coat better.
Follow the same recipe and experiment with toasted hazelnuts, or mix almonds with hazelnuts, if you prefer.
If your oven goes as low as 160 °F (70 °C), dry the 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 and 64°F (16 and 18 °C).
To pack as a gift, use a paper-based bag or a gift box. Avoid packaging these candies in plastic or a 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.

What is pink praline?

Why you'll love this recipe

Ingredients

Equipment

How to make pink praline

First coating

Second and third coatings

Expert tips

Recipe variations

Storing & freezing

Recipe FAQ

Love quick desserts? Try these next!

Recipe card

Pink Praline Recipe (Pralines Roses)

Ingredients

Instructions

Notes

Nutrition

About Irina Totterman

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