A recipe for Gebrannte Mandeln (German Candied Almonds) inspired by our time at the Frankfurt am Main Christmas Market!
Last December, I spent a few days in Munich and Frankfurt am Main, Germany with one of my best friends who graduated with her master’s degree! We had such a wonderful time exploring the cities and checking out the seasonal Christmas markets.
Today, I will be covering our time at Frankfurter Weihnachtsmarkt (Frankfurt Christmas Market) along with a recipe for Gebrannte Mandeln (German Candied Almonds).
Check out other markets during our trip:
- Kartoffelpuffer (German Potato Pancakes) and Munich Christmas Markets
- Feuerzangenbowle (German Fire Tongs Punch) and Nuremberg Christmas Market
Frankfurt am Main
Not to be confused with Frankfurt an der Oder next to the Polish border in Brandenburg, Frankfurt am Main is located in Hesse and is the fifth largest city in Germany.
The city is sometimes nicknamed “Mainhattan” due to its position on the Main river and the blend of timber-frame and historical architecture alongside modern skyscrapers.
Frankfurt is an important financial center and home to numerous trade fairs including the Frankfurt Book Fair (the world’s largest trade fair for books).
The headquarters of the European Central Bank is also located here, as is the Frankfurt Stock Exchange (largest of the stock exchanges in Germany).
Getting to Frankfurt
Frankfurt Airport (Flughafen Frankfurt Main, FRA) is one of the busiest in Europe and often a layover spot when traveling internationally. When going to/from the USA, I usually fly to the airport directly from Dulles International Airport (IAD). The flight time is around 8 hours.
From the airport, the city center is easily accessible via S8 or S9 in only about 25 minutes, making it a perfect stop for those with long layovers.
Once you get to the city center, much of the area is walkable. The city is also well-connected with the S-Bahn, U-Bahn, buses, and trams.
During this latest visit, we arrived in Frankfurt via a train from München/Munich. There are multiple direct ICE options throughout the day, which take around 3 1/2 hours. From Berlin, trains are closer to 4-4 1/2 hours.
Frankfurter Weihnachtsmarkt
The Frankfurter Weihnachtsmarkt (Frankfurt Christmas Market) dates back to at least 1393 as a medieval market, making it one of the oldest in Germany and Europe.
The market now stretches across the Innenstadt from Roßmarkt all the way to Hauptwache and down through Römerberg and the Mainkai (banks of the Main River) with hundreds of stalls selling everything from food and drinks to souvenirs and regional favorites. There are also a few smaller specialty markets in the surrounding neighborhoods.
This Christmas market is especially unique with the skyscrapers and modern structures in contrast with the decorated wooden stalls. We also loved the inclusion of local specialties such as Bethmännchen, Frankfurter Brenten, Haddekuche, Quetschemännchen (figurines made of dried plums and nuts), and heißer Apfelwein (hot apple wine).
For 2025, the Frankfurter Weihnachtsmarkt is set to run from November 24th to December 22nd. Check the Visit Frankfurt website for updated hours, information, and a map of the markets.
For all the markets, I highly recommend visiting at first during the day shortly after opening to get a better look at the food and souvenir options before the often shoulder to shoulder people later in the evening and on weekends.
Most of the signs of the food and drink items are in German. I have included in this post names and descriptions of all the treats we enjoyed during our trip.
When getting drinks, they usually come in a ceramic (or more unique) mug. With this mug, there is a Pfand (deposit). The price for the Pfand is either listed on the drink menu or on its own separate sign nearby. Once you finish your drink, return it and get the deposit back.
The Pfand will typically be higher on specialty or more ornate mugs or come with a token that will need to be returned, as well. Some food items such as soup served in ceramic bowls may also have a Pfand.
Larger or more busy stands may have a specific Pfand return area, often with a sign for “Ruckgabe/Return” above.
If getting souvenirs, it is helpful to have a small tote bag on hand.
In Germany, the currency is the Euro. I used a mixture of cash and credit card. Most of the stands we visited (especially in the smaller or specialty themed markets) were cash only. Also, keep smaller 0.50-1 Euro cent coins on hand for public bathrooms, even in stores and some larger restaurants.
Roßmarkt
One of our favorite sections was the Roßmarkt. This section just southwest of the Hauptwache has plenty of photo opportunities with the Frankfurter Weihnachtspyramide (Christmas Pyramid), dedicated selfie spots, and so many different food options.
We ended up coming to this area a handful of times. Here is a collection of the food and drinks we enjoyed:
- Heiße Schokolade mit Sahne (Hot Chocolate with Cream)
- Crunch Wrap- definitely something we didn’t see anywhere else during our travels. Other options at the stall included burritos and loaded nachos.
- Paprikawurst- Paprika flavored Bratwurst in a crispy roll (Brötchen) with a bit of mustard.
- Glühwein mit Schuss Amaretto- mulled wine with a shot of Amaretto.
- Himbeer-Glühwein und Rosé Glühwein (Blueberry Mulled Wine and Rosé Mulled Wine).
- Champignons mit Knoblauchsoße (Mushrooms with Garlic Sauce).
- Pizza Pretzel.
Hauptwache
While in Frankfurt, we stayed at the JW Marriott Frankfurt in Palais Quartier and the location was just outside the Hauptwache. It was so fun to step out onto the street and immediately be greeted by sparkling lights and the scent of candied almonds.
On our first evening, we were a bit tired from traveling and didn’t want to go far from the hotel.
The Pasta aus dem Käselaib (pasta from the cheese wheel) stall tucked away in a small corner of the Hauptwache was perfect for a quick, comforting dinner. It was also a fun experience to watch the noodles tossed in the cheese wheel as we waited.
I got the classic version with a simple cheese sauce (onion, garlic, cream). Tori picked the Cherrytomate & Rucola (cherry tomato and arugula) topping.
We spent five nights in Frankfurt and it became a tradition for me to end the day with a bag of Gebrannte Mandeln (candied almonds) to snack on during the walk back to the hotel.
I started with the traditional Gebrannte Mandeln flavored simply with vanilla and cinnamon, but also enjoyed other fun flavors (there were so many to choose from!) such as Eierlikör (egg liqueur), Lebkuchen (gingerbread), and Karamell (caramel).
Other favorites from this part of the Christmas market included:
- Rosé Glühwein (Rosé Mulled Wine- I ended up getting this a lot across the different cities and stalls).
- Heißer Apfelwein (Hot Apple Wine).
- Rindswurst (A Frankfurt specialty- sausage made of 100% beef for those avoiding pork products and spiced with white pepper and paprika).
Friedrich-Stoltze-Platz
During the holiday season, the Friedrich-Stoltze-Platz is home to the Pink Christmas market (Rosa Weihnacht).
This small, inclusive LGBTQ+ market features hot cocktails, small bites, and soups across the square decorated with pink lights and decorations.
Paulsplatz
Paulsplatz is just north of Römerberg and home to Wagners Honighaus. This building is packed with everything honey-related from flavored honey and mead (Met) to beautifully sculpted honey candles.
There was also a booth in this square with kitchenware, ceramic houses, and other holiday souvenirs.
Römerberg
One of the most popular and packed areas at the Frankfurter Weihnachtsmarkt is Römerberg.
This is the historic city center in the Altstadt with notable sites including the Römer (city hall since the 15th century), Gerechtigkeitsbrunnen (Fountain of Justice), Ostzeile (eastern row of half-timbered buildings), Alte Nikolaikirche (Old St. Nicholas Church), cafes, and restaurants. Most of the area was destroyed on March 22nd, 1944 and the buildings were later renovated in their original style.
During the Christmas market, the space is filled with dozens of stalls, seating areas, a carousel, and a massive tree. For 2025, the 50 year old fir tree is named Frau Holle and comes from Schöllkrippen in the Spessart region. It is 31 meters tall and decorated with 40,000 LED lights and 600 bows.
Of everything I tried at the markets, I especially loved the Käsespätzle serviert im Brotlaib mit Schweizer Käse und Röstzwiebeln (cheese Spätzle served in a bread bowl with Swiss cheese and roasted onions) I came across at a Käsefondue booth in the middle of Römerberg.
It was definitely quite the filling meal and ultimate comfort food for staying warm.
Other foods and drinks we came across in this area included:
- Weiße Feuerzangenbowle (white Glühwein with orange, lemon, rum, and caramelized sugar).
- Lángos (Hungarian fried flatbread). There were sweet and savory options. Tori picked Schmand, Tomaten, Mozzarella, Basilikum (sour cream, tomato, mozzarella, basil).
- Maracuja Punsch (passion fruit punch).
City Christmas Market
The City Christmas Market is a little more hidden away on the top of a parking garage at Carl-Theodor-Reiffenstein-Platz 5.
After going up the elevator and a set of stairs, you will find the highest Christmas market in Frankfurt with a more international flair and a unique view of the skyline. We enjoyed the Riesling Glühwein, Ćevapi, and Frühlingsrolle (Spring Rolls) here.
Other notable markets we did not get a chance to visit include the Sachsenhausen Christmas Market (in the forest near Goethe Tower), a Swedish Christmas Market, and even a Finnish Christmas Market.
Frankfurter Weihnachtsmarkt also has a new section this year (2025) with The Frankfurt Children’s Christmas Market (Der Frankfurter Kinder-Weihnachtsmarkt) on Mainkai near the Eiserner Steg.
Gebrannte Mandeln (German Candied Almonds)
To pair with our visit to the Frankfurter Weihnachtsmarkt, I made Gebrannte Mandeln (German Candied Almonds) at home to hold onto those wonderful memories of walking down An der Hauptwache with a bag of the flavored almonds at the end of the day.
These fragrant and spiced almonds come together with only a handful of ingredients, but require your undivided attention to get them just right.
Start by simmering the almonds in a bubbling cinnamon sugar mixture while stirring until caramelized and well coated. This will take some time to go through the process of evaporating the water and becoming powdery to finally melting again. To finish, mix in a final 1/4 cup (50 grams) sugar to create an irresistible blend of shiny caramel and more textured sugar pieces.
Immediately pour the coated almonds onto a parchment-lined baking sheet and quickly, but carefully, separate into a single layer.
Allow the Gebrannte Mandeln to cool slightly before enjoying while warm or store in an airtight container at room temperature for up to two weeks once completely cooled.
A Few Gebrannte Mandel Tips
This recipe uses whole raw unpeeled almonds, not roasted/salted/flavored.
Have everything on hand before getting started and the parchment-lined baking sheet nearby. These almonds come together relatively quickly, but require constant attention.
Take care when handling. The sugar mixture and resulting caramel-coated almonds will be very hot.
The three biggest mistakes I made the first few times I attempted the candied almonds were having the heat too high, not cooking the sugar long enough, and using the wrong pan/spatula.
For best results, use a large cast iron skillet or other heavy bottom wide pan and a wooden spoon. Do not use non-stick and do not use a pot (the sides will be too high to easily stir the mixture and will trap in more moisture).
If the heat is too high, you run the risk of burning the sugar or evaporating the moisture before the almonds have a chance to roast.
I am sharing a version using the basic cinnamon and vanilla sugar seasonings, but the variations I came across at the markets were endless from Eierlikör, Lebkuchen, and Marzipan to even Oreo and Glühwein.
Adjust the cinnamon more or less as desired. I generally add around 1 1/2 teaspoons. It can also be swapped for Lebkuchengewürz (Gingerbread Spice) or Spekulatiusgewürz (Speculaas Spice) to change up the flavors.
Vanilla sugar (Vanillezucker) adds a wonderful light vanilla flavor to the Gebrannte Mandeln. You can buy small packets of vanilla sugar in the European section of many larger supermarkets, but it is easy to make at home.
Scrape out the seeds of one vanilla bean and mix well with 2 cups (400 grams) granulated sugar. Store in an airtight container with the scraped out vanilla beans. If unavailable, swap for a teaspoon or so of vanilla bean paste.
If you are looking for a slightly more hands-off approach to candied almonds, I also have a recipe for Slow Cooker Cinnamon Almonds.
Gebrannte Mandeln (German Candied Almonds) Recipe
Adapted from The German Christmas Cookbook
Gebrannte Mandeln (German Candied Almonds)
Ingredients
- 3/4 cup (150 grams) granulated sugar
- 1 tablespoon (12 grams) vanilla sugar
- 1-1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup (80 milliliters) water
- 8 ounces (227 grams) whole, unpeeled raw almonds
To Finish:
- 1/4 cup (50 grams) granulated sugar
Instructions
- Line a baking sheet with parchment and set aside.
- In a large cast iron skillet or heavy-bottom pan, stir together the 3/4 cup (150 grams) sugar, vanilla sugar, cinnamon, salt, and water over medium heat just until combined.
- Once the mixture starts to bubble, stir in the almonds using a wooden spoon.
- Cook at a simmer, stirring often, until the water evaporates and the sugar becomes powdery. Reduce heat to medium low.
- Continue stirring often until the powdery sugar starts to melt into caramel and coat the almonds.
- Stir in the remaining 1/4 cup (50 grams) sugar and cook, stirring, just until the almonds are coated in the shiny caramel with bits of the more rough sugar.
- Immediately remove from heat and pour the mixture over the parchment-lined baking dish.
- Use two forks or a wooden spoon to separate the almonds into a single layer before they start to cool. Do not touch the almonds with your hands. They will be very hot.
- Once cooled to room temperature, store in an airtight container for up to a week or two.
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