Burnt Sugar Almonds Gebrannte Mandeln Recipes

BURNT SUGAR ALMONDS (GEBRANNTE MANDELN)

Steps:

• In a small bowl combine ⅓ cup of granulated sugar with the vanilla extract. Stir until well blended and set aside.
• Line a large baking pan with parchment paper and set aside.
• IMPORTANT: Use a large heavy bottom saucepan to make these almonds and stir with a wooden spoon. Do not use a nonstick pan.
• Pour the water, 1 cup of the sugar and the cinnamon to the saucepan. Bring to a boil over medium heat. Once boiling, add the almonds.
• Increase the heat to HIGH and stir the almonds constantly until the water is almost completely gone. The sugar will dry out and start to stick to the almonds. Keep stirring!
• Once the water is evaporated and the sugar is dried out - REDUCE the heat to medium-low. This all happens pretty fast so be ready. Keep stirring on the lower heat until all the almonds have an even shiny candy coating.
• IMMEDIATELY dump in the remaining ⅓ cup of sugar mixed with the vanilla. Keep stirring!
• The fresh almonds will start to pop as they cook and crack, this is normal. Some of the sugar will start to melt and make the almond shiny. Keep stirring until all the almonds are pretty shiny, but still a bit lumpy. You don't want them smooth. The best almonds are the ones that are a little shiny and still lumpy.
• REMOVE from the heat and carefully spread the almonds on the parchment paper. Break them apart as much as you can as they cool. BE CAREFUL as they are very hot. Don't use your fingers.
• It's very hard not to start eating them because the aroma is completely intoxicating. But you need to wait until they cool or you'll burn your mouth! Slightly warm is good - just be careful.
• Once cooled completely store in an airtight container. The almonds will keep for 2 weeks and are terrific for shipping and sharing.

GERMAN CANDIED ALMONDS (GEBRANNTE MANDELN)

Steps:

• 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.

GEBRANNTE MANDELN AKA GERMAN BURNT SUGAR ALMONDS

Steps:

• Add the water and 1 cup of sugar to a heavy bottom saucepan or skillet with sides.
• Bring it to a boil over medium-high heat.
• Once boiling, add in the almonds and stir CONSTANTLY until the water is boiled away. The sugar will begin to dry out a little and start to stick to the almonds. Keep stirring them around, so that the almonds don't have a chance to burn on the bottom of the pan.
• One the almonds begin looking dry, turn the heat under the pan to medium-low, to keep the sugar from browning too fast. Keep stirring until the almonds start to get a little shiny in spots.
• You are getting a serious arm workout making these - but its all good! It means you can eat extra!!
• Now remove your pan from the heat for a minute, add in the extra 1/4 cup of sugar (or flavored sugar mixture). Keep stirring.
• At this point, there might be some noise ensuing from your pan. Some crackling and popping, but hopefully not to much. It depends on how fresh your almonds were. Really fresh almonds will make a popping noise and the coat may start to crack. That's the water in the almonds escaping. If the almonds are older, that will not really happen.
• Keep stirring until the almonds are a little shiny, but still a bit lumpy and coated. T
• he best ones are the ones that are shiny in some areas with some delicious lumps of cinnamon sugar on other parts of the almond. As soon as you see that happening, take them off the heat and transfer the almonds to a sheet of parchment paper. Spread them apart as much as you can, but don't worry about some of them sticking together initially.
• BE CAREFUL, however. These are extremely hot, so use a spoon. The coating on the almonds will harden up more after they are completely cooled.
• Watch my 1 minute TikTok video to see how it is done.

GERMAN GEBRANNTE MANDELN ( BURNT SUGAR ALMONDS)

Steps:

• 1. First, scrape the inside of the vanilla bean and add it to the 1/3 cup sugar. I use a sifter with the sugar to break up the sticky seeds and mix it well. Set aside. Instead of throwing it away, you can always put the rest of the vanilla bean in with your vanilla sugar to boost its aroma.
• 2. Add the 3/4 cup sugar, 1/3 cup water and 1 teaspoon cinnamon to the heavy saucepan and set it over medium heat. Stir to mix, then bring it to a boil before adding the almonds.
• 3. Add the almonds to the pan after the sugar water comes to a boil. Stir over high heat, to boil the water away.
• 4. The sugar will finally dry out and the almonds will take on a grey-brown tinge. Keep stirring, so that the almonds do not burn on the bottom of the pan. Turn the heat under the pan to medium or medium-low, to keep the sugar from browning too fast and burning.
• 5. Turn burner to medium-low. At this stage, the sugar heats up and starts to melt. It is already brown from the cinnamon, so it is hard to see the color change. Just keep stirring, so that the almonds become evenly browned and about half of the sugar is melted and gives the almonds a shiny coat.
• 6. A second coating of sugar is added at this point. Pour the reserved 1/3 cup sugar over the almonds and stir. Keep stirring, watching the sugar melt and coat the almonds. Fresh almonds will start crackling or popping about now. This is residual water in the water expanding or escaping. If the almonds are older, there will not be as much noise. Keep stirring until the almonds are fairly shiny, but still a bit lumpy. They will stick together but you will separate them later. When they are shiny, but not burnt (this takes careful watching and decisiveness) remove from heat.
• 7. Spread the almonds on a cookie sheet. They are very hot, so only use a spoon. You may also use buttered foil or a buttered cookie sheet, but here I used a non-stick cookie sheet. While they are cooling, keep breaking them apart. When they are cool enough, continue breaking them apart with your fingers until they are all separated.
• 8. The burnt sugar almonds can be eaten warm, but when they are fully cooled, the candy coating hardens to a nice crunch. Store them in a dry, closed container. They keep for several weeks, if you can refrain from eating them, but almonds will eventually go rancid, so do not keep them too long. Here is a 3 minute video of almonds being prepared for sale in a copper kettle and a fancy mixer. It shows a third coating of sugar on the almonds but they explain that this if difficult to recreate at home.
• 9. If you need a thicker coating, remove the almonds to a colander, melt another cup of sugar in the pan and return the almonds to the caramelized sugar, stirring well. Add several spritzers of water to help the sugar coat evenly. Spread on a cookie sheet and cool as described. The clean-up is very easy. Fill the pan with water and let it soak a few minutes. The sugar dissolves in the excess water and is simple to remove.

BURNT SUGAR ALMONDS (GEBRANNTE MANDELN)

Steps:

• Use a heavy saucepan (NOT the nonstick kind) and a wooden spoon.
• First add the water, 1 cup of sugar and the cinnamon and stir. Bring it to a boil over medium heat. Add the almonds to the mix, raise the temperature to high heat and stir CONSTANTLY until the water is boiled away.
• The sugar will dry out a little but start to stick to the almonds. Keep stirring them around, so that the almonds don't burn on the bottom of the pan.
• Turn the heat under the pan to medium-low, to keep the sugar from browning too fast. Keep stirring until the almonds start having an even shiny coat.
• Don't be distracted by the heavenly aroma that is enveloping your kitchen-you need your full concentration on the task!
• Now dump in the rest of your sugar. Keep stirring, and add your vanilla. At this point, I like to mention that if you have vanilla sugar or a powdered type of vanilla flavoring, do feel free to use that over the liquid kind. It tends to work better. If you do, mix it with the 1/3 of a cup of sugar you are using for the second lot of sugar.
• At this point, there might be quite some noise ensuing from your pan. Some crackling and popping, but hopefully no snapping. It depends on how fresh your almonds were. Really fresh almonds will make a popping noise and the coat may start to crack. That's the water in the almonds escaping. If the almonds are older, there won't be as much of that!
• Keep stirring until the almonds are fairly shiny, but still a bit lumpy. You don't want them completely smooth. The best ones are the ones that are shiny in some areas with some delicious lumps of cinnamon sugar on other parts of the almond.
• As soon as you see that happening, take them off the heat and transfer the almonds to a sheet of parchment paper. Spread them apart as much as you can, but don't worry about some of them sticking together initially. BE CAREFUL, however. These are extremely hot, so only use a spoon. These babies can really burn you!
• While they are cooling down, keep on breaking them apart with your spoon(s) until they are all separated. Fair warning: these are totally divine when they are still ever-so-slightly warm. There, you've been warned!
• Once they are cooled, hide (ahem, I meant store) them in a dry, closed container. Theoretically, they keep for several weeks. I've never had an opportunity to test that theory.