Burnt Almonds ( gebrannte Mandeln)

German burned almond or gebrannte Mandeln, are a cherished staple in German Christmas markets. They instantly transport me back to my childhood with their captivating aroma of caramel, almonds, and cinnamon. These irresistible treats make the chilly winter months more bearable. They are a favorite treat during the Advent season and are often served in paper bags.

After weeks of baking Christmas cookies, I tried new recipes but found none blog-worthy. These new recipes for cookies didn’t live up to the cookies that I had made for years. I would love to add a new recipe to my old loved ones. I’m still searching, and maybe next year I will find some that I really love. So, I went back to baking cookies I have made for years, some for decades. My gluten-free chocolate almond  Basler Brunsli cookies disappeared quickly. These Swiss cookies are a delicacy .

My chocolate-walnut bars, richer and sweeter than most of my cookies, are always a hit. They’re easy to make and are the first ones to disappear from my cookie plate.

My hazelnut meringue cookies are unlike ordinary meringue cookies. They are delicate, dense, frosty, and chewy, more like a macaroon. Quite a few of my friends declared them their favorite cookie .

Christmas is next week and my tins are filled and  ready to share with friends and family. 

Print the recipe

This simple recipe for burnt almonds needs only four ingredients and a frying pan. Just be careful when cooking them, they can burn easily. Follow the recipe and use a wooden spoon to stir. The whole process takes about 20 minutes, from start to finish. The almonds cool down pretty quickly, and you can easily separate them with your hands. You’ll probably end up eating a lot while doing this (I did). They’re really tasty when they’re warm. It might take a few tries to get the hang of it.This could be a fun project for teenagers.

Ingredients:
1 ¾  cups raw almonds ( with skins)
1 cup granulated sugar
½ cup water +2 Tsp.
1 ½ tsp. ground cinnamon 
1 tsp.vanilla extract or paste 
Directions:
Prepare a  baking sheet by lining it with parchment paper
Combine sugar, vanilla, cinnamon, and water in a large non-stick pan and bring to a boil to dissolve the sugar. Stir in almonds and bring to a boil again over high heat. As you stir,the mixture will became thick,and the water will evaporate. The sugar will start to crystallize and adhere to the almonds, giving them a dry, sandy appearance. This will take about 6-8 minutes.
Continue stirring and the crystallized sugar will begin to melt and caramelize, coating the almonds with a shiny glaze. Be vigilant to prevent burning; adjust the heat if necessary.Once the almonds are evenly coated and have a shiny appearance, spread the roasted almonds on a parchment-lined baking sheet, separate them with two forks, and your hands and let them cool completely. Store in an airtight container for weeks
Guten Appetit !
Recipe adapted from several different recipes
by the©Sunnycovechef.com 

Dear blogging friends, I hope this holiday season finds you and your loved ones surrounded by love, laughter, and the comforting warmth of togetherness. I truly appreciate your presence on my blog and look forward to sharing more recipes and travel adventures with you in the coming New Year. Happy Holidays from my house to yours .