pink pralines
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French pink pralines (pralines roses)

These fun and bright pink pralines are a French specialty. They are candied hazelnuts and almonds that are vibrant pink!
Prep Time5 mins
Cook Time1 hr 15 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: French
Keyword: Candy
Servings: 1 pounds
Author: Eva Bakes


  • 2 and 1/4 cups granulated sugar divided into 3/4 cup increments
  • 3/4 cup whole hazlenuts
  • 3/4 cup whole almonds
  • red food coloring
  • water


  • Line a baking sheet (preferably a jelly-roll type of pan with sides) with parchment paper or a silicone mat. Set aside.
  • Get two pans ready - a large frying pan and a small saucepan. 
  • In the large frying pan, whisk together 3/4 cup of the granulated sugar, just enough water to moisten it, and a few drops of red food coloring. Put it on a burner and turn it to medium. Continuously stir until large bubbles start to form. Then add in the hazelnuts and almonds and keep stirring.
  • The sugar will coat the nuts and then appear like it's powdery. Keep stirring. Some of the sugar will start to melt again and re-coat the nuts. Once this happens, transfer the contents of your pan to your baking sheet. Separate the nuts with the chunks of sugar, placing the sugar in the saucepan.
  • Now put the saucepan (with the extra chunks of sugar) on the stovetop. Add in 3/4 cups of granulated sugar, enough water to moisten, and a few drops of red food coloring. Keep heating and stirring until the sugar mixture reaches 255 degrees F. 
  • When the mixture approaches 255 degrees F, transfer the nuts back into the large frying pan. Then pour the hot sugar mixture on top and stir. Put the frying pan back on the stove and move the saucepan to the side. Keep stirring. Again, the sugar will stick to the nuts, and then it will appear gritty. Allow the sugar to melt again and re-coat the nuts.
  • Once again, transfer the nuts to your baking sheet and repeat the process - separate the nuts and the sugar, and put the sugar in the saucepan and the nuts in the frying pan.
  • Put the saucepan with the extra sugar on the burner and add the final 3/4 cup of sugar. Add enough water to moisten, and a few more drops of red food coloring. Heat to 255 degrees F.
  • At this time, preheat your oven to 160 degrees F (my minimum oven temperature is 175 degrees F so I left it at that).
  • Pour the hot sugar mixture into the large frying pan and stir. Allow the sugar to stick to the nuts, then get powdery/grainy, and allow the sugar to re-melt again. At this point, you will not have a lot of extra sugar left over. Transfer the nuts to your baking sheet once more.
  • Spread the nuts out on your baking pan and bake in your preheated oven for 45 minutes. Allow the nuts to cool before using.


Candied nuts can be stored in an airtight container and will last for several weeks.
Source: Cooking with Bernard