Candied Sugared Almonds (German Gebrannte Mandeln)
- Ready In:
- 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
- 1⁄4 teaspoon salt (to taste)
- cinnamon (optional)
- 1 tablespoon rose water (variation)
- In a large heavy skillet, heat almonds, sugar and butter over medium heat.
- Cook, stirring constantly, until almonds are toasted and sugar is a golden brown, about 15 minutes. Watch them carefully, do not scorch.
- Stir in vanilla.
- Spread on buttered aluminum foil; sprinkle with salt and dust lightly with cinnamon, if using.
- Cool and break into clusters.
- VARIATION: For a nice variation, omit the salt and cinnamon, and replace vanilla extract with 1 tablespoon culinary rose water.
- Store in an airtight container; freezes well. Give as gifts, wrapped in small cellophane bags tied with ribbon.
Questions & Replies
Got a question? Share it with the community!
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.
I tried to make this recipe twice today. The first time I tried to follow the recipe exactly as written and the sugar mixture didn't stick to any of the almonds. I tried it again with a little more butter and some water and it was a little bit better, but still didn't turn out good enough to give to anyone. I was very disappointed and am not sure what went wrong.
Fantastic recipe for candied almonds! Made as written and mine were done after only 10 minutes or so...you must watch for when the sugar caramelizes but otherwise super easy! The family couldn't wait for them to cool down and tore into them straight away. There were some almonds with very little sugar and some nice chunks of the sugar/butter caramel but they balanced each other out. Also I liked that this didn't take 40 minutes in the oven like some other recipes. I'll try it with the rosewater and with other nuts next. Thanks!
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>