Home » Recipes » German Recipes » German Candied Almonds (Gebrannte Mandeln)
Jump to Recipe
These German Candied Almonds Are Sweet and Delicious!
Searching for the perfect addition to your holiday snacking game? German candied almonds – or Gebrannte Mandeln in German – are for you!
Made from fresh almonds, sugars, and fragrant spices like cinnamon, our German candied almond recipe is so easy to follow.
These candied almonds are actually a pretty versatile recipe to make. Sure, candied candied almonds are great around the holidays (with cinnamon and vanilla filling your kitchen).
But they also make a great sugary, snack-size treat for movie night during the rest of the year.
You might find candied almonds called German roasted almonds. To be fair, these almonds aren’t roasted at all – it’s the candied sugar coating that gives them their coloring.
Gebrannte Mandeln literally translates to “burnt almonds” but it’s just a way of saying that they are coated in sugar.
Looking for more holiday treats? Try our cinnamon stars, rum balls, mulled wine (we also have a mulled white wine), and vanilla crescent cookies!
Sugared almonds are a classic German Christmas market recipe. We’ve had them in Germany countless times where they scoop them into a paper cone and off you go snacking as you wander through!
If you want to make candied almonds, you can follow the recipe card below and have a look at the process photos. This way, you have an idea of what the various steps might look like!
Add water, sugar, vanilla extract and cinnamon into a large – still cold – pan on the stove. Turn on the stove to medium heat and stir the ingredients consistently.
Your mixture will get brown and look similar to the photo above. Once the sugar mixture is bubbling you can add the almonds.
Turn down the heat slightly and keep the mixture simmering until the water evaporates. This will take around 6-8 minutes. Stir the almonds regularly.
As you can see in the photo above, the sugar mixture will begin to thicken as the water evaporates. Keep stirring!
Eventually, all the water will have evaporated. Once the almonds begin to really stick together and stack on top of one another you are pretty much done.
Remove the almonds from the pan and spread them out on parchment paper. Some of the almonds might stick together slightly. You can gently separate them with a fork. Let the almonds rest until they have cooled sufficiently.
In our opinion, German candied almonds taste best when they are fresh. However, you can store them in a container with a lid for around 4-5 days if you made too many. Just know that they might not be as crispy as the first day.
Enjoy our German candied almond recipe and bring some Christmas market atmosphere into your home!
German Candied Almonds (Gebrannte Mandeln)
Sweet and cinnamony, these German candied almonds are the perfect treat. With fresh almonds coated in a perfect blend of sugar and spices, these almonds are a great addition to a holiday snack table… or just great to eat on your own!
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.
Notes
Keep an eye on your stovetop temperature – if it’s too hot, the sugar might not only brown but start to burn in the pan.
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
They are a typical open air fair snack in several countries where they receive different names. In France, praline is the common name but sometimes they are simply called "Amandes grillées". In Spain they are called "Garrapiñadas". In Switzerland and Germany they are called "Gebrannte Mandeln".
These should keep for a week or two if stored in an air-tight container. The candied nuts will not really go bad, but they may absorb moisture from the air, making the sugar go sticky and soften.
Pralines, Gebrannte Mandeln, Chou Chou, Garrapiñadas - no matter what you call them, caramelised nuts are a delicious treat enjoyed by people all over the world. Pralines originated in France, where they were originally made with almonds coated in sugar and spices.
While the name might suggest that Jordan almonds come from the Jordan Valley, most modern scholars believe the sweet actually originated in Rome. In 177 BC, confectioner Julius Dragatus first invented honey-coated almonds and seeds. He named the new treat “dragati” for his namesake.
“If a nut is really oxidized, I guarantee you you're not going to get it past your mouth because it just tastes so awful,” says Schaich. But if you do, for some reason, eating the occasional spoiled nut is “no big deal,” because we have enzymes in our stomachs that can essentially incinerate the oxidation byproducts.
If your sugared almonds are sticky rather than crunchy on the outside, it's likely because you didn't bake them for long enough. Next time, bake the almonds for an additional 5 minutes. Just don't be tempted to increase the oven temperature as that could result in burnt almonds!
During an event on almonds, Ritika Samaddar, the Regional Head-Dietetics, Max Healthcare addressed this dilemma. She said, that for adults, eating 20-25 almonds a day is a healthy intake of nuts. For children, it limit of around 10 is a decent approach.
Do you know why candied almonds are known as addormentasuocere (which basically translates to “make your mother-in-law fall asleep”) in some parts of Italy?
If after they have cooled down, the pecans are still sticky, this means that the sugar mixture never reached a high enough temperature when on the stove. To fix them, place the nuts back into the skillet and cook a bit longer.
Cinnamon glazed roasted almonds, cashews, pecans, and lightly salted cashews make a true Nutty Bavarian treat! There is nothing like the sweet smell of old-world German Bavarian glazed roasted nuts—the light touch of vanilla combined with cinnamon creates an aroma that's irresistible!
European Almonds are earthy with a slightly bitter edge to their flavor profile. These almonds are ideal for snacking, cooking, baking, topping foods, and more.
Mamra almonds are considered the best as they are grown with utmost care using traditional methods only in selected regions of the world. High in vitamin E they are good for your skin, hair and are loaded with antioxidants that support your immune function!
Almond is native to Iran and its surrounding regions, including the Levant area. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe, and more recently transported to other parts of the world, notably California, United States.
Sugar Badam is also known as Sugar Badam Kadwa, Samundari Badam, Miracle Fruit, Sky Fruit, King Fruit, Diabetes Bitter Almonds, Samundari Badam, Miracle Fruit, Sky Fruit, King Fruit.
"Italians traditionally package these candied almonds in bunches of five to represent wishes of health, wealth, happiness, fertility, and longevity," she says. For some, the five almonds also symbolize a number that can't be divided into two, just like the bond formed by a newly married couple.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
