Caramelized Cinnamon Sugar Almonds (Gebrannte Mandeln)
This recipe for Caramelized Cinnamon Sugar Almonds brings the festive charm of German Christmas markets into your home. With a crunchy, sweet cinnamon-sugar coating, these almonds are the perfect holiday treat. Simple to make with a few key ingredients, they’re great for gifting or enjoying as a snack during the winter season. Enjoy the warmth and aroma of this deliciously spiced treat!
Ingredients
- 200 g raw almonds
- 80 ml water
- 150 g granulated sugar
- 1 packet vanilla sugar
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- A pinch of salt
Instructions
- In a stainless steel pan, combine water, granulated sugar, vanilla sugar, vanilla extract, cinnamon, and a pinch of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once the sugar has melted and looks syrupy, add the almonds and stir well so they are fully coated.
- Continue cooking over medium heat, stirring constantly. After 5–7 minutes, the liquid will evaporate and the sugar will crystallize, turning dry and sandy around the almonds.
- Once the sugar has crystallized, reduce the heat to low–medium. Continue stirring as the sugar slowly melts again, forming a shiny, caramelized layer that coats the almonds evenly.
- As soon as the almonds are glossy and evenly caramelized, immediately transfer them to parchment paper. Separate them quickly so they don’t stick together.
- Let the almonds cool completely for 5–10 minutes until crisp.
Notes
- Keep stirring — caramel doesn’t like to be ignored, especially in stainless steel.
- If the sugar sticks too much, slightly lower the heat and keep going.
- For easy cleanup, pour hot water into the warm pan and let the sugar dissolve.
Nutrition
Calories: 150kcal
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