Pink pralines (praline rose)

Stage 1: bring the first portion of the water and sugar to a boil and add the red food coloring.

On high heat, when large bubbles form, add the almonds; stir constantly, shaking the pan, and add the orange blossom water. Keep stirring as the syrup crystallizes so the nuts are coated.

Let the remaining pink sugar partially melt again, then transfer the coated nuts to a tray lined with a silicone mat or parchment paper, saving the pink sugar.

Stage 2: cook the second portion of water and sugar with the saved pink sugar (extra food coloring only if needed) to 255F / 124C.

Return the nuts to the cleaned pan; when the syrup is almost ready, heat the pan and pour the syrup over the almonds, coating well and scraping the bottom as it crystallizes; let unused sugar melt again.

Stage 3: repeat with the last portion of water and sugar, cooked to the same 255F / 124C; coat on high heat, reducing the heat if necessary, melting the remaining pink sugar until almost gone without burning it.

Transfer to a baking tray and dry in a 160F / 70C oven for about 15 minutes.