German Gebrannte Mandeln Burnt Sugar Almonds Recipes

BURNT SUGAR ALMONDS (GEBRANNTE MANDELN)

Steps:

• In a small bowl combine ⅓ cup of granulated sugar with the vanilla extract. Stir until well blended and set aside.
• Line a large baking pan with parchment paper and set aside.
• IMPORTANT: Use a large heavy bottom saucepan to make these almonds and stir with a wooden spoon. Do not use a nonstick pan.
• Pour the water, 1 cup of the sugar and the cinnamon to the saucepan. Bring to a boil over medium heat. Once boiling, add the almonds.
• Increase the heat to HIGH and stir the almonds constantly until the water is almost completely gone. The sugar will dry out and start to stick to the almonds. Keep stirring!
• Once the water is evaporated and the sugar is dried out - REDUCE the heat to medium-low. This all happens pretty fast so be ready. Keep stirring on the lower heat until all the almonds have an even shiny candy coating.
• IMMEDIATELY dump in the remaining ⅓ cup of sugar mixed with the vanilla. Keep stirring!
• The fresh almonds will start to pop as they cook and crack, this is normal. Some of the sugar will start to melt and make the almond shiny. Keep stirring until all the almonds are pretty shiny, but still a bit lumpy. You don't want them smooth. The best almonds are the ones that are a little shiny and still lumpy.
• REMOVE from the heat and carefully spread the almonds on the parchment paper. Break them apart as much as you can as they cool. BE CAREFUL as they are very hot. Don't use your fingers.
• It's very hard not to start eating them because the aroma is completely intoxicating. But you need to wait until they cool or you'll burn your mouth! Slightly warm is good - just be careful.
• Once cooled completely store in an airtight container. The almonds will keep for 2 weeks and are terrific for shipping and sharing.

GERMAN CANDIED ALMONDS (GEBRANNTE MANDELN)

Steps:

• Add water, sugar, vanilla extract, and cinnamon to a large pan. Stir everything together with a wooden spoon and heat up the ingredients on your stovetop on medium heat. Keep stirring consistently.
• When the mixture is boiling (and bubbling), add the almonds. Turn the heat down slightly and keep the mixture simmering until the water evaporates and the sugar gets brown (around 6-8 minutes). Keep stirring the almonds around.
• Once all the water has evaporated and the almonds are coated in the sugar mixture, remove the almonds from the pan and place them on some parchment paper to let them cool. Separate almonds that got stuck together with a fork before you let them cool.

CANDIED SUGARED ALMONDS (GERMAN GEBRANNTE MANDELN)

Steps:

• 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.