Candied almonds, or sugar almonds, are a quick homemade treat. They are typically eaten in Germany during the winter and Christmas season. But you can actually eat them all year round.
If you’re looking for a recipe for these delicious, easy candied almonds, you’ve come to the right place.
They often don’t even make it past the time it takes to cool completely – they just pop into the mouths of both young and old. 😉 With our German Grandma’s sure-fire recipe for candied almonds, you’ll be ready in just 20 minutes.
In a nutshell: How do you make candied almonds
All you need is a pan, sugar, water, almonds and a stirring spoon. And of course a little patience, because the secret of caramelized almonds is constant stirring.
Sugar burns quickly, so everything needs to be stirred again and again.
With a few simple tricks you get this delicious specialty in Christmas market style.
They also make a small gift or greeting from the kitchen to friends and family. Be careful not to overcook the nut-sugar mixture at the beginning, so that the almonds stay crunchy, don’t set your heat too low.
Cleaning your pan afterwards
After making the German candied almonds, you can get the pan clean again in no time.
- Wipe the remaining hot caramel out of the pan immediately, or add a little more water.
- Let the remaining sugar dissolve over a high flame.
- Then you can simply dump out the water and clean the pan normally.
Variations – use different nuts
You can also use other nuts instead of the classic almonds. Suitable are:
- Cashews
- Hazelnuts
- Walnuts
- Chickpeas (cooked)
Also try German Marzipan Potatoes (Marzipankartoffeln).
Ingredients
- 1¾ cups almonds unpeeled
- 1 cup Sugar white or brown
- ½ cup water
- 1 tsp cinnamon
Instructions
- Add the water with the sugar and cinnamonto a tall, non-stick pan and bring everything to a boil, mixed together, over medium-low heat.
- Now add the unpeeled almonds and stir well. The mixture will simmer away and thicken more and more. You must always stir well, no lumps should form and nothing should burn.
- When the water has evaporated, the sugar looks crumbly. Now you must act quickly. Put the stove on high heat briefly until the sugar starts to liquefy and then back down to medium heat.
- Keep stirring diligently until the sugar begins to caramelize. It becomes brown-liquid and now settles around the almonds. Now it is important to stir well so that all the almonds are well coated in the sugar but nothing burns. This should take about 8-10 minutes.
- Now turn off the heat and take the pan off the heat. Stir the last bits together well and pour everything onto a baking sheet lined with parchment paper to cool.
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