Pink Praline Candied Almonds Recipe

Step 1

In a large frying pan, place one-third of sugar (3/4 cup/150 g), one-third of water (1.35 fl oz/2.7 tbsp/40 ml), and 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. Low the heat and continue to stir constantly. Add orange flower water as a flavor. 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 like they are 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.

Step 2

Place almonds in the pan and set aside. In a small saucepan, place one-third of sugar (3/4 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 till the temperature reaches 255 F/124 C (use a cooking thermometer). Bring the pan with almonds over the medium to high 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 the parchment again. Separate nuts and pink sugar. Clean up the pan and utensil.

Step 3

Repeat the last step one more time, using the remaining ingredients. Add red food coloring, if necessary.