Lyon Pink Almond Praline Candy

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These iconic rosy-pink almond confections are a signature sweet of Lyon's famed confectionery tradition. Whole almonds are cloaked in a thick, melt-in-your-mouth shell of sugar tinted a delicate rose hue, yielding a candy that's crisp at the edges with a buttery, nutty core.

Nutrition Facts

Per serving (estimated)

• 170 kcalCalories
• 9 gFat
• 0.7 gSaturated Fat
• 19 gCarbs
• 1.8 gFiber
• 17 gSugar
• 4 gProtein
• 2 mgSodium
• 130 mgPotassium
• 45 mgCalcium
• 0.7 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the candy

• 250 g whole raw almonds (skin on)
• 300 g granulated sugar
• 80 ml water
• 1/2 tsp rose water (optional)
• 1/4 tsp natural pink food coloring or 1 tsp beet juice powder
• Pinch of cream of tartar
• 1/2 tsp neutral oil, for greasing

For finishing

• 5 g cocoa butter or unsalted butter, for sheen
• 1 tbsp confectioners' sugar, for dusting

Directions

1. Lightly toast the almonds in a dry skillet over medium heat for 4-5 minutes until fragrant and just golden; set aside to cool.
2. In a heavy-bottomed copper or stainless saucepan, combine the granulated sugar, water, and cream of tartar. Bring to a boil over medium heat, swirling (not stirring) until the syrup reaches 115°C (240°F) on a candy thermometer.
3. Add the toasted almonds to the syrup and stir continuously with a wooden spoon. The mixture will first turn white and sandy as the sugar recrystallizes; keep stirring patiently for 8-10 minutes until it gradually melts back into a smooth, golden caramel.
4. Stir in the rose water (if using) and the pink coloring, working quickly to evenly distribute the rosy tint throughout the caramel. The mixture will seize briefly before becoming glossy again.
5. Pour the hot pink caramel onto a silicone mat or a marble slab lightly greased with neutral oil. Use an oiled offset spatula to spread it into a rough rectangle about 1.5 cm thick.
6. Allow the slab to cool for 5-7 minutes until just warm and firm enough to handle but still slightly pliable. Gently fold the cocoa butter or butter over the surface for a soft sheen.
7. While still warm, use a sharp knife to score the slab into irregular 3-4 cm squares or break it apart by hand into rustic chunks, the traditional Lyonnais way.
8. Let the pieces cool completely on the mat until hardened, about 30 minutes. Lightly dust with confectioners' sugar to keep them from sticking together, then store in an airtight tin between sheets of wax paper.

Cook’s Notes

• Use a copper saucier if you have one; it conducts heat evenly and is the traditional tool of Lyon's confectioners for making these pralines.
• The recrystallization stage (when the mixture turns white and sandy) is the trickiest moment—resist the urge to add more water; steady stirring will bring it back to a smooth caramel.
• For an authentic Lyonnais pink, a single drop of concentrated red food gel works best; natural beet powder gives a softer rose shade.
• Store in a cool, dry place in an airtight tin for up to 4 weeks; humidity will make the sugar shell tacky.
• These pralines also shine crushed over ice cream, sliced into thin shards as a cake garnish, or chopped into chocolate bark.

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