Gebrannte Mandeln (German Candied Almonds)
A recipe for Gebrannte Mandeln (German Candied Almonds)! These roasted almonds are coated in a cinnamon-spiced sugar mixture.
Servings 4 Servings
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.