Pralines roses

Method

1. 1 Roast whole almonds for 8 minutes, then keep them warm in a turned-off oven.
2. 2 Cook the sugar with 80 ml of water and beetroot juice until it reaches 118 degrees Celsius to make a pink syrup.
3. 3 Pour the warm almonds into the syrup and stir continuously over the heat until the sugar forms a powdery coating.
4. 4 Stir until the sugar crystallizes, then put it back on the stove to let the crystallize again into a glossy layer.
5. 5 Repeat the process of applying the powder and then brushing it three more times, each time adding a thicker coat.
6. 6 Three coats are the way to achieve the characteristic thick and wrinkled crust of Lyon praline; spread it out on a tray to cool.

With an appliance

• Air fryer 58 min

  Replace step 1: spread the almonds in a single layer, run the oven at 170 degrees for 6 minutes and shake at the 3rd minute; this is about 2 minutes faster, the almonds will be evenly golden brown and you won't need to stir the pan. The three coats of sugar in steps 3–6 are still done on the stovetop because that's the part that creates the wrinkled crust that the oven can't replace.