Candied Sugared Almonds (German Gebrannte Mandeln)

READY IN: 20mins
Recipe by BecR

Toasted whole almonds coated with a buttery vanilla glaze, and lightly dusted with cinnamon. I've also included a lovely rosewater variation. Reminiscent of the candied almonds served warm in cone shaped bags in the open air markets of Germany. Delicious! Makes a great foodie or hostess gift for the holidays.

Top Review by Metric Jester

absolutely perfect recipe! First time I did this recipe as written (minus the cinnamon due to allergy) and they were very good. didn't last long either. Second time around I added a little bit of red pepper flakes during the melting process (1/4 to 1/2 tsp if I had to put numbers on it, I wasn't measuring) for that spicy kick the cinnamon might add. VERY good that way. Even better actually.

Ingredients Nutrition

  • 2 cups whole blanched almonds (if whole blanched almonds aren't available, substitute whole raw almonds with skins)
  • 1 cup sugar
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract
  • 14 teaspoon salt (to taste)
  • cinnamon (optional)
  • 1 tablespoon rose water (variation)

Directions

  1. In a large heavy skillet, heat almonds, sugar and butter over medium heat.
  2. Cook, stirring constantly, until almonds are toasted and sugar is a golden brown, about 15 minutes. Watch them carefully, do not scorch.
  3. Stir in vanilla.
  4. Spread on buttered aluminum foil; sprinkle with salt and dust lightly with cinnamon, if using.
  5. Cool and break into clusters.
  6. VARIATION: For a nice variation, omit the salt and cinnamon, and replace vanilla extract with 1 tablespoon culinary rose water.
  7. Store in an airtight container; freezes well. Give as gifts, wrapped in small cellophane bags tied with ribbon.

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