Pink Praline

Steps

2. First Step
3. 1.

   Bring to a boil sugar, water and red food colouring.
4. 2.

   Stir on medium heat.
5. 3.

   When the mixture starts to bubble at 124C, add the almonds.
6. 4.

   Add orange blossom water.
7. 5.

   Stir continuously until sugar crystalizes and some sugar separates.
8. 6.

   Transfer to a tray lined with silicone mat.
9. 7.

   Separate the almonds from the sugar.
10. 8.

    Clean the pan.
11. Second Step
12. 9.

    Add the sugar, water and pink sugar from the previous step.
13. 10.

    Cook until 124C, then add back the almonds, continuously stirring.
14. 11.

    Scrape the bottom of the pan as you go.
15. Third Step
16. 12.

    Repeat previous step as before.
17. 13.

    Transfer to a baking tray and dry out in a 70C oven for 50 minutes.
18. 14.

    Store in a cool dry place.