Rich, buttery and crunchy, these candied almonds are a traditional German treat. This treat is made with toasted almonds that are candied in a mixture of sugar, honey, chestnut flour and butter. The chestnut flour contains a small amount of glucosinolate, a natural compound that can inhibit the growth of cancer cells.
A sweet German treat, these candied almonds are made by baking the almonds in a mixture of sugar and water, then drying them in the oven. They are then salted and sold with plain almonds. Almonds are an excellent source of protein and vitamin E, and a good source of vitamin B6, magnesium, and copper, and they are also a great food for energy.
Gebrannte Mandeln (Candied almonds) is a German delicacy, originating from the time of the Holy Roman Empire. You might think of them as little snacks you can eat with coffee, but they are actually used in a lot of different dishes: as a side dish, as a topping for ice cream, or as part of a dessert.
These sweet and delicious German candied almonds are made in Germany.
Are you looking for a unique way to spice up your holiday snacking? You’ll love German candied almonds, also known as Gebrannte Mandeln.
Our German candied almond recipe is simple to make, using fresh almonds, sugars, and aromatic spices like cinnamon.
These candied almonds are a dish that may be used in a variety of ways. Yes, candied candied almonds are delicious over the holidays (with cinnamon and vanilla filling your kitchen).
During the remainder of the year, though, they make a wonderful sweet, snack-size treat for movie night.
Candied almonds from Germany, presented in a traditional paper cone!
German roasted almonds are a kind of candied almond. To be honest, these almonds aren’t roasted at all; the color comes from the candied sugar covering.
Gebrannte Mandeln technically means “burned almonds,” but it’s simply a fancy way of expressing “sugar-coated almonds.”
Are you looking for more Christmas goodies? Cinnamon stars, rum balls, mulled wine (we also have a mulled white wine), and vanilla crescent cookies are all delicious!
Sugared almonds are a traditional Christmas market treat in Germany. We’ve eaten these many times in Germany, where they scoop them into a paper cone and send you wandering around the streets eating!
Candied almonds from Germany are a delicious Christmas treat!
German Candied Almonds: A Step-by-Step Guide (Step-by-Step)
Follow the recipe card below and look at the process pictures if you want to create candied almonds. You’ll have a better sense of what the different stages will entail!
The ingredients are ready to be cooked in the pan…
In a large – still chilly – saucepan, combine the water, sugar, vanilla essence, and cinnamon. Preheat the burner to medium and constantly mix the ingredients.
Combine the coating ingredients with the almonds that have been waiting for their sugar bath.
Your mixture will become brown and resemble the image above. You may add the almonds after the sugar mixture has started to bubble.
Almonds are included into the coating…
Reduce the heat to low and continue to cook the mixture until the water has evaporated. It will take about 6-8 minutes to complete this task. Regularly stir the almonds.
As the water begins to boil off, the coating will thicken…
As the water evaporates, the sugar mixture will thicken, as seen in the picture above. Continue to stir!
The almonds are clinging together and piling…
All of the water will eventually evaporate. You’re almost done when the almonds start to cling together and stack on top of one another.
To chill the almonds, place them on parchment paper.
Take the almonds out of the pan and place them on parchment paper to cool. It’s possible that some of the almonds will stay together. You may use a fork to carefully separate them. Allow the almonds to cool completely before using.
Toss the candied almonds in a dish or paper cone as the finished result!
Fresh German candied almonds, in our view, taste the finest. If you make too many, you may keep them in an airtight jar for up to 4-5 days. Just keep in mind that they won’t be as crisp as they were the first day.
Enjoy our German candied almond recipe and bring a touch of the Christmas market to your house!
- 2 cups almonds, skinned
- 1/3 cup liquid
- 1 1/4 cup sugar (white)
- 1 1/2 tablespoons extract de vanille
- cinnamon (1 1/2 teaspoons)
- In a large saucepan, combine the water, sugar, vanilla essence, and cinnamon. Heat the ingredients on your stovetop over medium heat, stirring everything together with a wooden spoon. Continue to stir constantly.
- Add the almonds after the mixture has reached a boil (and is bubbling). Reduce the heat to low and continue to cook the mixture until the water has evaporated and the sugar has become brown (around 6-8 minutes). Continue to stir the almonds.
- Remove the almonds from the pan and put them on parchment paper to cool after all the water has gone and the sugar mixture has covered them completely. Before allowing the almonds to cool, use a fork to separate those that have been stuck together.
- Keep an eye on the temperature of your cooktop; if it becomes too high, the sugar will not only brown but also burn in the pan.
Information about nutrition:
Approximately 8 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 331 calories 18g total fat 1 gram of saturated fat 0g trans fat 16g of unsaturated fat 0 mg cholesterol 173 mg sodium 39 g carbohydrate 4 g fiber 33 g sugar 7 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
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There are several types of almonds: sweet, bitter and groats. When you buy almonds, you usually buy one of the three types. In Germany, you can buy sweet almonds or bitter almonds. Sweet almonds are just almonds with a lot of sugar in them. You do not need to buy them. Bitter almonds are almonds with a lot of bitter almond, which is a very bitter acid.
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