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Pink Praline Recipe (Pralines Roses)

A batch of Pink Praline on a stone board.
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5 from 20 reviews

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.

Ingredients

Scale
  • 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

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. In a large frying pan, place one-third of the sugar (3/4 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.
  2. 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.
  3. Place almonds in a medium-sized pan and set aside. In a small saucepan, combine one-third of the sugar (3/4 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).
  4. 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.
  5. Repeat the last step one more time, using the remaining ingredients. Add red food coloring, if necessary.

Notes

  1. Wear a long-sleeved shirt to protect your forearms during pink sugar coating.
  2. To toast almonds, place nuts on a baking sheet and toast at 300 F/150 C for 15 minutes.
  3. 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).
  4. Switch orange flower water for rose water, if you prefer, or make pink praline unflavored.
  5. 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.
  6. Use a smaller pan for the second and third stages of cooking, layering the nuts in a single layer to help them coat better.
  7. Follow the same recipe and experiment with toasted hazelnuts, or mix almonds with hazelnuts, if you prefer.
  8. 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.
  9. Store in a cool, dry place between 60 and 64°F (16 and 18 °C).
  10. 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

Find it online: https://www.bakinglikeachef.com/pink-praline-candied-almonds-recipe/