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Burnt Sugar Almonds (Gebrannte Mandeln)

5 from 5 votes

Vanilla and cinnamon scented candied almonds. A traditional German treat perfect for the holidays!

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a bowl of burnt sugar cinnamon almonds

 

Burnt Sugar Almonds (Gebrannte Mandeln) – a traditional German recipe for delicious cinnamon sugar coated almonds like those you’ll find in a Christkindlmarkt around the holidays.

The first time I made these almonds was in December, 2010, and I’ve been making them every year since. They’re really simple to make, but you have to follow the instructions carefully. These Burnt Sugar Almonds are an amazing treat and so completely addictive. Without a doubt, these are one of the best edible gifts I’ve ever made. This incredible 5-star recipe comes from Birgit Kerr as posted on Tasty Kitchen.
a cup of burnt sugar cinnamon almonds

Candy recipes are great for the holidays.

We love making candy during this time of year. Most candies keep well, are easy to make, and are wonderful gifts for family and friends. We also love this recipe for an old family favorite, Bourbon Balls.  They’re an easy little no-bake, grownup treat, and a little less sweet than everything else you’ll find on the dessert table. But they’re oh so flavorful!
a few clear holiday bags of burnt sugar cinnamon almonds ready for gifting

The ingredient list for Burnt Sugar Almonds is short and sweet; water, sugar, cinnamon, almonds and vanilla. That’s it!

All you have to do is read through the recipe a few times before making the almonds (this recipe moves fast), have all your ingredients measured and ready to go, and finally, don’t leave the stove for about 20 minutes. The aroma that fills your house is absolutely fantastic. The sound of the almonds cracking and popping while they cook is so exciting too. No worries, all that cracking popping is just the moisture escaping from the almonds as they cook. If your almonds are super fresh, they’ll pop a lot. If they’re old, not so much.
Use a heavy bottomed saucepan and a wooden spoon for stirring. Do not use a nonstick pan.
Pick up a few pretty holiday goodie bags and you’ll have great gifts for the teacher, preacher, babysitter, neighbors and family too. You and your lucky recipients are going to love these almonds! Promise!

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A clear mug of burnt sugar almonds

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Burnt Sugar Almonds (Gebrannte Mandeln)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10
Course: Dessert
Author: Tricia
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5 from 5 votes
Vanilla and cinnamon scented candied almonds. A traditional German treat perfect for the holidays!

Ingredients

  • ⅓ cup granulated sugar (74g) for final step
  • 1 teaspoon vanilla extract
  • ½ cup water (4oz)
  • 1 cup granulated sugar (222g)
  • 1 teaspoon ground cinnamon
  • 2 cups raw almonds (12oz or 340g) fresh are best

Instructions

  • 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 granulated sugar and the cinnamon in 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 immediately REDUCE the heat to medium-low. This all happens pretty fast so be ready. Keep stirring until all the almonds have an even shiny candy coating.
  • IMMEDIATELY dump in the remaining ⅓ cup of sugar mixed with 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.

Recipe Notes

  • Recipe adapted form Birgit Kerr as posted on Tasty Kitchen
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 270kcal | Carbohydrates: 33g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 212mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 80mg | Iron: 1mg
If you enjoy making candy don’t miss our Apple Cider Caramels. They’re sweet and chewy, soft and buttery, and great for gifting! Another long time favorite is this delicious Old Fashioned English Toffee. Topped with grated almonds, the buttery toffee has the perfect crunch. Another great edible gift idea for the holidays!

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25 Comments

    • Tricia Buice

      Hi Kathy – I have not because they are not as firm as almonds. Raw almonds are very hard and they have to be to work. I’m afraid softer nuts will burn – like walnuts or pecans. I don’t recommend using other nuts. Sorry! However, there are a ton of other recipes out there for candied pecans, etc. Not the same but still very good.

      Reply

  4. Mimi

    Fabulous! I didn’t know these were German. Love the recipe. Sometimes I candy a few nuts for a salad, but these are a wonderful holiday treat and would make great gifts. Thank you for the recipe!

    Reply

      • Tricia Buice

        Hi Oleen. Non-stick pans are not designed to withstand the high heat that comes from boiling sugar. It can damage the pan and even worse, depending on the kind of nonstick coating, may release harmful toxins into your treats. Some say overheating non-stick pans can cause cancer. If you search this subject I’m sure you’ll see many articles by reputable sites. Hope you’ll make these almonds sometime. They’re delicious!