This post may contain affiliate links. Please read my disclosure policy.
NOW ON VIDEO!
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.
We love making candy during the holidays. 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!
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!
Thanks for PINNING!
Let’s be cooking friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and me too. Also, if you’re on Pinterestfeel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
Burnt Sugar Almonds (Gebrannte Mandeln)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Vanilla and cinnamon scented candied almonds. A traditional German treat perfect for the holidays!
Course: Dessert
Servings: 3 cups
Ingredients
- 1 cup granulated sugar plus 1/3 cup, added separately
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1 teaspoon ground cinnamon
- 2 cups raw almonds (fresh are best if you can get them)
Instructions
- In a small bowl combine 1/3 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 of the sugar and the cinnamon to 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 - REDUCE the heat to medium-low. This all happens pretty fast so be ready. Keep stirring on the lower heat until all the almonds have an even shiny candy coating.
- IMMEDIATELY dump in the remaining 1/3 cup of sugar mixed with the 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
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!
Thanks so much for stopping by. Tricia
Have you tried this with any other nut? My mom is allergic to Almonds but not other nuts.
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.
Perfect little snack to have on the counter to nibble on, especially during the festivities!
Will try these soon. Thanks Tricia!
Have a wonderful Thanksgiving this week!!
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!
Thank you Chef Mimi 🙂 They are a bit addictive so be sure to share – haha!
These are like so totally addicting! I am so making these to send to the FIL this year. And perhaps some of those bourbon balls. Thinking of you Tricia. This year I am saying thanks for knowing you! Happy Thanksgiving.
Thank you Abbe! These are addicting and make a great gift to ship. LOVE those Bourbon Balls 🙂 I’m thankful for you Abbe!
I think I’d grab these first before the cookies on a holiday platter! They look irresistible, Tricia!
Thanks Susan – they are addictive 😉
Absolutely irresistible! I probably would end up eating the whole bunch if I made these.
It’s very hard not to eat them all Angie. Thanks!
These look so delicious and I love having snacks like this around for the holiday (or for gifts!). Will be trying these for sure 🙂
Thanks Jennifer – you are going to love these almonds!
I don’t know how many of these I have eaten when visiting the Christmas markets in Germany. Last year I had some really good ones in Berlin. Yours look just like that. Thanks for the recipe! Pinned !
Thanks Gerlinde – bet you will love making these at home!
These are my favorite! During the holiday season the malls have these candied nut stands that are super hard to resist. Now I can make them at home!
You are going to LOVE them Karly! Thanks for stopping by – hope you and your family have a wonderful holiday season 🙂
Can I be on your Christmas list? These look wonderful, Tricia!
Thanks Chris!
Dying to try these, I love almonds and I bet this intensifies their flavor!
They are delicious Sue – thanks!