Gebrannte Mandeln- German Roasted Almonds Recipe
Visit any German Christmas Market or Fair, and you will smell the sugary, cinnamon, nutty scent of Gebrannte Mandeln. I think they waft the smell around to lure you in (and it works). Grab a bag to munch as you shop. Crunchy, sweet, nutty… so delicious. But there is no reason to wait until your next visit to a Christmas Market. Use this German Roasted Almonds Recipe to make Gebrannte Mandeln at home! Munch on them as a special treat… serve them to guests along side your cheese plate at a Holiday Party…. or pack some up in a pretty container to give as a gift (just be sure to keep some for yourself).
The recipe for Gebrannte Mandeln is fairly simple. Mostly it’s sugar, almonds, and a bit of cinnamon. The difficult part comes in the amount of stirring you need to do. You CAN NOT dump all ingredients into a pot and walk away, you’ll end up with a burnt mess. And as the process goes on, the stirring gets more strenuous. (It helps to have a willing teenage helper to trade off stirring).
Note, the recipe uses 2 cups of Almonds… so you end up with 2 1/2 cups of Candied Almonds. Not very many… I imagine you can double the recipe, but it will make stirring a lot tougher. You be the judge.
Gebrannte Mandeln Recipe
Read through the recipe first and make sure you have everything on your counter and ready to go BEFORE you start. You will be stirring and stirring and stirring (no stopping), so you will need everything at hand.
PLEASE be careful of the hot sugar… it burns (I have scars to prove it) Use Potholders and good sense.
Also, if it’s raining, don’t let the Almonds sit in the open too long. They will get sticky.
Step By Step Instruction with PICTURES
Get out all the ingredients, measure them and have them ready to use.
Cover a sheet pan with parchment paper.
In a heavy pot, bring the water, sugar and cinnamon to a boil, then add almonds
Stir and stir
Then continue to stir until the water evaporates, and you are left with sugar coated almonds
(it will happen, it just takes time and stirring)
Keep stirring until the Almonds turn shiny
Now add the rest of the sugar with the Vanilla Zucker or Vanilla extract
(I know… you JUST got them shiny, and now they are sugary again… trust me)
Stir and stir until the Almonds are mostly shiny again
Pour out onto a Parchment Paper covered Cookie sheet
Spread out and let cool
It might be easier to use 2 spoons to spread them out.
Store AIR TIGHT (after they cool)