German Gebrannte Mandeln ( Burnt Sugar Almonds)
Not often found in the US, burnt sugar almonds are called "gebrannte Mandeln" in German and are most often bought at open air markets such as "Kirmes" "Schuetzenfeste" or "Weihnachtsmaerkte".
I happened upon this recipe a while back on the internet, loving it......
1 3/4 calmonds, whole (raw)
1/3 ccane sugar (plus)
3/4 ccane sugar (plus)
1/2vanilla bean (scraped)
1 tspcinnamon (ceylon)true cinnamon more dense
How to Make German Gebrannte Mandeln ( Burnt Sugar Almonds)
- 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.
- 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.
- 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.
- 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.