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.
Don't under bake the candied almonds, and be sure to turn them every 20 minutes. And perhaps the most important tip: let the cool before digging in! As they cool, they'll firm up and get crunchier. So if you taste one fresh from the oven, don't be alarmed if it's still a bit soft.
Jordan almonds, also known as sugared almonds, dragées or confetti are sugar-coated almond candies. Jordan almonds come in numerous colors, shapes and flavors. People include these sweet treats in their weddings to represent various meanings from the Italian and Greek cultures.
As a bonus, these candied almonds will make your house smell AMAZING while they bake! Long shelf life: up to 2 months in the fridge or 6 months in the freezer. Enjoy them by themselves, or add them to trail mix or salad (feel free to substitute them for the pecans in my brussels sprouts salad!).
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!
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?
In Italy, they're commonly referred to as “confetti.” While this may sound like the name comes from the Jordan almond's variety of colors, it's actually believed to originate from the Latin word “confectum,” meaning “wrapped.” This refers to how the candies are traditionally wrapped in small bags.
A: Nuts can't expire; however, they can change in taste or go rancid. Nuts contain much-unsaturated fat, an oil that makes nuts likely to go rancid. Nuts spoil faster when exposed to light, air, or heat.
When compared ounce for ounce, almonds are the tree nut highest in protein, fiber, calcium, vitamin E, riboflavin and niacin. Just remember 1-2-3. 1 ounce of almonds, or about 23 almond nuts, is the ideal daily portion recommended by the Dietary Guidelines for Americans.
Mamra Badams are the most expensive variety of almonds. They are mainly grown in Iran, Afghanistan and the valleys of Kashmir. They are richer in good fats when compared with the regular almond varieties. Mamra Badams are considered to be the connoisseur's range of almonds.
The origin dates back to 1636, when Clement Lassagne, chef to César Gabriel de Choiseul, the French Duke of Praslin, decided to combine almonds and caramel. Lassagne named this creation after his master, Praslin, which then became widely known as praline.
Bake long enough- If your nuts didn't harden fully, that means the nuts weren't baked long enough for the sugar to caramelize properly and they need to be baked longer. Don't chop nuts- Because they burn easily during baking.
If your candied pecans are soft, it is likely because the sugar syrup coating has not completely hardened. The syrup may still be wet, or it may have started to crystalize. If the syrup is still wet, you can try putting the nuts in the oven for a few minutes to help the syrup harden.
Either you used raw nuts, or you added them before the sugar had a chance to fully caramelize. Why is the sugar all crystallized and grainy looking? It means that the sugar has crystallized before caramelizing.
Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Add whole, slivered, or sliced almonds in a single layer to the parchment paper-lined baking sheet. Roast whole almonds 10 to 15 minutes, stirring occasionally to prevent scorching.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair 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.
