Name: Gebrannte Mandeln (German Candied Almonds )
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: German
Ingredients: 2 cups raw almonds; 1 cup granulated sugar; 1/2 cup water; 1 tsp ground cinnamon

Why You’ll Love This Recipe

Irresistible crunch: Each almond is coated in a crisp, ultra-satisfying caramel shell.
Simplicity: With just a few basic ingredients almonds, sugar, water, and cinnamon you’ll have a classic treat in no time.
Versatile snack: Perfect for gifting, holiday fairs, parties, or keeping at your desk for a sweet pick-me-up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Raw almonds
Granulated sugar
Water
Ground cinnamon

Directions

Combine sugar, cinnamon, and water in a heavy skillet or pan over medium heat.
Bring mixture to a gentle boil, stirring until the sugar dissolves and begins to crystallize.
Add the raw almonds, stirring constantly as the sugar re-liquefies and then recrystallizes, coating the almonds.
Continue stirring until the water evaporates and the sugar melts again, enveloping the almonds in a glossy, caramelized coating.
Transfer almonds onto parchment paper or a silicone mat to cool and harden completely.

Servings and Timing

Servings: Typically yields about 2 to 3 cups of candied almonds, depending on batch size and almond variety.
Timing:
- Prep: 5 minutes to measure and mix ingredients.
- Cooking: Approximately 15–20 minutes, including boiling, sugar crystallization, almond coating, and final caramelization.
- Total: Around 20–30 minutes from start to finish.

Storage/Reheating

Storage: Store cooled candied almonds in an airtight container at room temperature. They remain fresh and crunchy for up to two weeks. If they soften over time, you can briefly re-crisp them in a low oven (~ 120 °C / 250 °F) for a few minutes.
Reheating tip: A short stint in the oven restores crunchiness just keep a close eye to prevent burning.

FAQs

1. Can I use other nuts instead of almonds?

Yes. You can substitute hazelnuts, pecans, or walnuts. Keep in mind that different nuts may require slightly different cooking times to achieve a proper caramel coating.

2. What can I do if the sugar clumps or crystallizes too early?

This often happens if the heat is too low. Increase the heat slightly and continue stirring; patience is key eventually, the sugar will melt again and coat the almonds.

3. Can I add flavor variations?

Absolutely. Try adding a pinch of sea salt for contrast, vanilla extract for warmth, or cayenne for a spicy kick. Citrus zest, like orange, can also add a bright, festive twist.

4. How do I prevent the sugar from burning?

Keep the heat moderate and stir constantly. Once the sugar melts again, watch it closely and remove from heat as soon as a glossy coating forms.

5. Are raw almonds required, or can I use roasted?

Raw almonds are preferred because the cooking caramelizes and roasts them simultaneously. Roasted almonds might burn on the outside or taste overly roasted during the caramelization.

6. Can I make them sugar-free or with a sugar substitute?

This recipe relies on sugar’s ability to crystallize. Substitutes like erythritol or stevia won’t replicate that behavior. If you need a sugar-free version, you’d likely need a specially formulated coating.

7. Can I double the recipe?

Yes. Just double all ingredients and use a wide skillet to ensure even coating and avoid crowding, allowing the sugar to uniformly caramelize on each nut.

8. What should I do if nuts stick to the pan?

Once the mixture recrystallizes and re-liquefies, most nuts should release. If some still cling, let the pan cool slightly, then gently loosen with a spatula or soak briefly for easier cleanup.

9. Can I make them ahead for gifting?

Definitely! Candied almonds make thoughtful gifts. Let them cool completely, then package in airtight jars or clear bags with ribbons they stay delicious for weeks if stored properly.

10. How can I add a festive touch?

Dust them lightly with edible glitter, toss with crushed dried cranberries, or mix with chocolate candies for a holiday snack mix.

Conclusion

German candied almonds (Gebrannte Mandeln) are a timeless treat that deliver warm-spiced, sweet satisfaction with each crunchy bite. Simple and versatile, they’re perfect for snacking, gifting, or adding charm to holiday gatherings. While easy to prepare, their deliciously sticky nature demands attention and stirring for best results. Make a batch, store them well, and enjoy crunchy goodness whenever the craving hits.