Gebrannte Mandeln (German Candied Almonds)
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A Gebrannte Mandeln recipe (German candied almonds) the way you know and love them from the German Volkfests and fairs!
Growing up in Germany, I went to the Weihnachtsmarkt (Christmas market) with my family every year. Home was Stuttgart which proudly boasts one of the oldest and largest Christmas markets in Germany, but we also loved visiting other Christmas markets around the country. Most large cities and even many smaller towns around Germany have their own Christmas markets and each has its own unique aspects and charms.
Whichever Weihnachtsmarkt we visited, I don’t think there was ever a time I went to one without getting some Türkischer Honig, a hot mug of Kinderpunsch (non-alcoholic spiced punch), and a package of Gebrannte Mandeln (candied almonds). That trio of goodies can be found at every Christmas market and they were my favorite treats to enjoy while strolling up and down the stalls and enjoying all the sights, sounds and smells of the Weihnachtsmarkt.
Since moving to the U.S. twelve years ago I’m not longer able to visit the German Christmas markets every year like I used to. But what I can do, and have done, is create many of my favorite Weihnachtsmarkt treats.
Today I’m going to show you how to make Gebrannte Mandeln. They’re made on the stovetop and there’s a key difference that distinguishes them from other candied almonds: Whereas many recipes will say the almonds are done once the sugar has melted and then thickened, the process for making German candied almonds continues through two additional stages that results in a fantastic flavor and texture. If you’ve never tried them before, you’re in for a treat!
And if you’ve had Gebrannte Mandeln before and love them as I do, I wish you a wonderful stroll down memory lane!
German Candied Almonds Recipe
Let’s get started!
Place the sugar, cinnamon, salt, vanilla extract and water in a heavy, well-seasoned cast iron pan or non-stick pan and bring it to a boil until the sugar is dissolved. Add the almonds and reduce the heat to medium-high.
Regularly stir the almonds. The process will take about 20-25 minutes.
The sugar will begin to turn darker.
The sugar mixture will become thicker. At this point stir constantly.
Before you know it the sugar will begin to crystalize.
The sugar will become dry and resume the appearance of crystalized sugar. Before you scream, “oh my gosh, what happened to my almonds?? They’ve seized and there’s no rescuing them!”, don’t panic. This is normal.
To prevent burning, turn the heat down to medium and continue stirring. Within a couple of minutes the sugar will begin melting. Stir continually, coating the almonds in the melted sugar.
Once the sugar has mostly melted and the almonds have a rough/bumpy coating around them, they are done.
Dump the roasted candied almonds out onto parchment paper and spread them out to cool down.
They are ready for eating!
Enjoy!
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Gebrannte Mandeln (German Candied Almonds)
Ingredients
- 2 cups cane (or regular) sugar
- 1 cup water
- 2 teaspoons quality pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 1/2 cups raw almonds
Instructions
- Place all of the ingredients except for the almonds in a heavy, well-seasoned cast iron pan or non-stick pan. Bring it to a boil until the sugar melts. Add the almonds and reduce the heat to medium-high.
- Stir the almonds continually. The process will take about 20-25 minutes as the sugar caramelizes, crystalizes, becomes dry and powdery and then melts. Once the sugar dries and becomes powdery (don't panic, this is supposed to happen!), reduce the heat to medium to prevent burning. Stir constantly until the sugar begins to melt, stirring to coat the almonds with the melted sugar. Once the sugar is mostly melted and the almonds are rough and bumpy, they are done.
- NOTE: This is more of an "advanced" recipe as it is very easy to ruin. It requires the proper equipment and constant attention.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Like a lot of other comments, this turned out to be a burned goopy mess!
I followed the instructions exactly, I won’t try it again, the almonds cost me 10$.
I have made gebranten mandeln many times. For me this recipe is off on proportions. I had way too much sugar to nut. I got to the dry stage and remelted but there was too much sugar and the nuts clumped together way too much. Tastes good but all the extra sugar hurts your teeth!
I made these today- flavor was good, but think I let the second melt go too long. Will try again. How should these be stored- fridge?
Hi Cindy, no need to store them in the fridge, room temp is fine.
Thank you!!
My first try they tasted good and turned out alright. My second try they turned out perfect. Patience is key, stir continually, and when the sugar melts for the second time make sure you don’t let it melt all the way or you’ll end up with the goopy mess. Dump onto a parchment lined cookie sheet and break up as much as you can right away. When they begin to cool and dry you can finish breaking up the rest.
Delicious!
Thanks so much for your detailed feedback, Shauna, and I’m so glad you enjoyed them – thank you! :)
I too grew up in Germany and these are the first homemade ones that actually taste like they should; including the very important crunch! Lol.
Ha ha @Cecelia, I’m relieved I’m not the only one who ended up with the black gooey mess result. Looked good until the 20min mark, but never got the crystallization.
Thinking maybe heat was too low for the duration not allowing mix to reach a high enough temp to crystallize..?
Back to the store tomorrow for another bag of almonds!
I cooked these exactly per the directions. I did not get dry crumbles but a burnt gooey mess. What went wrong?
Ok, since I had an additional bag of almonda left over, I attempted again. This time I used a frying pan, less sugar, less water and less heat. Within 15 minute I got the dry crumbles. Changing my star rating, however I think you need to watch your stoves. Some get overtly hot, as well as how deep your pan is. The depth of the pan can reduce he heat surface available to reduce the sugar mixture down,to a powder.
Soooo delicious!! I had completely forgotten about these, I used to eat these at the Christmas markets too. I’m so glad you mentioned that it’s normal for the sugar to become dry and crumbly before it melts again because I would have freaked out, LOL :) These turned out perfectly and taste just like I remember them, thank you!
Wonderful, Natalie, I’m so happy to hear that, thank you!
I can attest to how delicious these are. Thanks for sharing!
LOL, Bonnie! :) Thanks for the feedback!