These candied almond coated in pink caramelized sugar are delicious and versatile. Surprise friends and family with these one of a kind little treats.
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📖FRENCH CULINARY TERM GUIDE: https://bit.ly/3G7yZ7B

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The copper sugar pan I used: https://amzn.to/3FoShqP
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INGREDIENTS
50 grams almonds
100 grams sugar
50 ml water
a few drops of red food coloring

Fast explanation:

Bake the almond first in the oven for 10 minutes at 190 degrees Celsius.
Make the syrup and cook it to 124 degrees Celsius then turn the heat off.
Off the heat, stir the almond in and keep mixing with the sugar until the sugar solidifies.
lay on a silicon mat separate the almond from the leftover sugar.
repeat the coating process twice more.
To finish bake the praline in the oven at 70 degrees Celsius for 30 minutes.

My tip: at the second coating just. simply make and cook the syrup, place the almonds in a stainless steel bowl and when the syrup is ready pour it over the almond. mix with a spatula first then swirl the bowl around to create an even coating.


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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei
Heavy duty cutting board (wood):
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Great starter cookware set (tri-ply clad):
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A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi

KNIVES AND KNIFE SETS:
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Great value chef knife:
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Forged knife set (mercer culinary):
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Fibrox knife set (victorinox):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
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How to cook pastry: https://amzn.to/2HrmKbz
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For people wanting to learn technique like in culinary school:
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Le garde manger:
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Baking and pastry, mastering the art:
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Beautiful French Pastry recipe book:
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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Le repertoire de la cuisine (in english):
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World atlas of wine:
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