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Candied almonds, also known as gebrannte mandeln in Germany, are simple but delicious with a candied cinnamon sugar coating around crunchy roasted almonds!
Why are my Candied Almonds Soft?
Usually if the almonds are soft after candying it means that they weren’t cooked for long enough. However, this recipe cooks all of the water out of the sugar syrup and then takes it a step further where the the sugar then re-caramelizes allowing the almonds to harden.
Can I candy any nuts?
Technically yes, but some of my favorites would be almonds, pecans, walnuts, and potentially hazelnuts!
How long do sugared almonds last?
Stored in an airtight container, these German Gebrannte Mandeln will last about 3 weeks.
Additional Recipes to try:
- German Nut Strudel
- Nussecken
- Chocolate Cherry Truffles with Almonds
Tips for making Candied Almonds
- Read the whole recipe first! This recipe is not one where you can walk away in the middle so it is important that everything is set and ready to go when you start.
- The shallower the pan you use the quicker the almonds will cook. You can use a deep pot but it will take a bit longer for the almonds to caramelize. Therefore, I like to use a large pan.
- These can take a bit of practice depending on your stove top. The temperature has to be adjusted a couple of times and if your stove runs hotter or colder than mine you may need to adjust accordingly. That being said they will be delicious either way they may just go super quick or take a bit longer.
- When you get to the step where the sugar needs to caramelize – if you feel like nothing is happening, turn the heat up slightly (not too much or they will burn, but if the heat is too low nothing will happen).
- Be sure to break them up with two utensils the moment they hit the parchment paper. If they cool stuck together they are difficult to break apart.
- Be careful when making them, hot sugar can burn your skin so I recommend wearing long sleeves and an apron!
Ingredients
- Almonds: Whole raw almonds should be used for this recipe. I recommend storing almonds in an airtight container in the fridge to keep them from going rancid.
- Sugar: A combination of brown and white sugar is used for candying these almonds. A lot of recipes use only white sugar but the brown sugar adds a little extra warmth to the almonds.
- Cinnamon: Ground cinnamon gives these candied almonds their characteristic warmth and spice.
- Water: Any water that you would drink can be used in this recipe.
How to make Candied Almonds
- Line a baking sheet with a piece of parchment paper and set aside.
- In a large shallow pan, add in approximately half of the white sugar, all of the brown sugar, and the cinnamon. Stir together with a wooden spoon.
- Add in the water and stir again. Place over medium high heat and bring to a gentle boil.
- Once it starts to bubble all over, add in the almonds and stir to coat. Reduce the heat slightly – it should still be bubbling.
- Continue stirring and cooking until all of the liquid has cooked out. It will look as though the sugar is dry and crumbly.
- Slightly reduce the heat again – depending on your stove it should now be around medium or just below.
- The sugar will start to caramelize and liquify as it heats and you continue to stir. Once about half of the sugar has turned into caramel, sprinkle the remaining sugar over the almonds and stir together. Cook for about 30 seconds until the new sugar is mixed in but not caramelized.
- Immediately pour the candied almonds onto the parchment lined baking sheet. Separate the almonds with two utensils and leave to cool fully.
Print Recipe
Candied Almonds (Gebrannte Mandeln)
Candied almonds, also known as gebrannte mandeln in Germany, are simple but delicious with a candied cinnamon sugar coating around crunchy roasted almonds!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Dessert, Snack
Cuisine: German
Keyword: almonds
Servings: 12
Calories: 161kcal
Ingredients
Candied Almonds
- 200 grams almonds
- 100 grams granulated sugar white
- 100 grams brown sugar
- 2 teaspoons cinnamon
- 100 milliliters water
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Instructions
Line a baking sheet with a piece of parchment paper and set aside.
In a large shallow pan, add in approximately half of the white sugar, all of the brown sugar, and the cinnamon. Stir together with a wooden spoon.
Add in the water and stir again. Place over medium high heat and bring to a gentle boil.
Once it starts to bubble all over, add in the almonds and stir to coat. Reduce the heat slightly – it should still be bubbling.
Continue stirring and cooking until all of the liquid has cooked out. It will look as though the sugar is dry and crumbly.
Slightly reduce the heat again – depending on your stove it should now be around medium or just below.
The sugar will start to caramelize and liquify as it heats and you continue to stir.
Once about half of the sugar has turned into caramel, sprinkle the remaining sugar over the almonds and stir together.
Cook for about 30 seconds until the new sugar is mixed in but not caramelized.
Immediately pour the candied almonds onto the parchment lined baking sheet. Separate the almonds with two utensils and leave to cool fully.
Notes
Be sure to have all of the ingredients measured out and everything ready to go before starting this recipe. Once the cooking starts you don’t want to walk away.
These are delicious still a little warm but be sure to let them cool fully before storing in an airtight container. These can be stored at room temperature in an airtight container for at least a few weeks.
Nutrition
Serving: 13almonds | Calories: 161kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 3mg | Potassium: 135mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 55mg | Iron: 1mg
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