Candied Sugared Almonds German Gebrannte Mandeln
Indulge in the irresistible aroma and flavor of traditional German candied sugared almonds, or Gebrannte Mandeln, with this quick and easy recipe. Perfectly roasted whole almonds are enveloped in a glistening, caramelized shell of cinnamon-scented sugar, with a hint of vanilla for an extra layer of decadence. Requiring just a handful of simple pantry staples—almonds, sugar, water, cinnamon, and vanilla—this festive treat comes together in under 20 minutes. Delightfully crunchy and sweet, these almonds are a must-have during the holiday season, evoking the charm of German Christmas markets. Enjoy them as a snack, gift them to loved ones, or use them to elevate desserts and charcuterie boards. Their warm, spiced flavor and glossy caramel coating will keep you coming back for more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Whole raw almonds
- 200 grams Granulated sugar
- 100 milliliters Water
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Vanilla extract
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set it aside for cooling the almonds later.
In a large non-stick skillet or saucepan, combine the water, sugar, and ground cinnamon. Stir to mix well.
Place the skillet over medium heat and bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves evenly.
Once the mixture begins to bubble, add the almonds and stir so they are evenly coated in the sugar mixture.
Continue to cook over medium heat, stirring constantly, as the water begins to evaporate. Initially, the almonds will appear glossy as the syrup thickens.
As you keep stirring, the syrup will crystallize and coat the almonds in a powdery, sugary layer. This is normal—keep stirring to avoid burning.
After the crystallization, continue stirring and cooking. The coating will begin to melt again, creating a caramelized layer around the almonds. At this stage, you can add the vanilla extract and continue stirring to distribute the flavor.
Once the almonds are evenly coated in caramel and smell fragrant, quickly transfer them to the prepared baking sheet.
Use a wooden spoon or heat-proof spatula to spread the almonds into a single layer, separating any clumps before they cool and harden.
Allow the almonds to cool completely at room temperature. Once cooled, transfer them to an airtight container for storage.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 245.2 g | 89% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 207.5 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
