Gebrannte Mandeln (Candied Almonds): A Taste of Christmas
Growing up in Germany, some of my fondest childhood memories are of visiting the Weihnachtsmarkt (Christmas market). The air was filled with the warm, spicy-sweet aroma of Gebrannte Mandeln (candied almonds), and I’d munch on them while my parents sipped Glühwein (mulled wine). One holiday trip back to Germany, a dear friend surprised me with homemade Gebrannte Mandeln, and it sparked a realization—I could recreate this beloved Christmas treat back in the States.
I dove into recipe research, exploring different sugar-to-almond ratios, flavor variations, and stovetop versus oven methods. After some trial and error, I landed on the recipe below, which I’ve now been making for over 15 years. It perfectly captures the nostalgic flavor of Weihnachtsmarkt nuts while being simple and straightforward to prepare at home.
These candied almonds have become a holiday tradition in my family. They’re not just a delicious treat but also make wonderful gifts. Each year, my daughters bring a bag of these almonds and a small bottle of homemade Glühwein to their teachers—a festive and heartfelt token of appreciation.
I hope you love this recipe as much as I do and that it fills your home with the same joy and holiday spirit that it brings to mine!
Gebrannte Mandeln (Candied Almonds)
Course: Uncategorized10
servings5
minutes40
minutes420
kcalIngredients
16 ounces whole raw almonds (skin on)
14 ounces white sugar
2-3 dashes of ground cinnamon
1 tablespoon rose water (if you have it)
1 tablespoon vanilla extract
1/2 – 3/4 cups of water (just enough to dissolve the sugar)
Directions
- Prepare the Baking Sheet:
Line a large baking sheet with parchment paper and set it aside. - Combine Ingredients in a Pan:
In a large saucepan or skillet, combine the almonds, sugar, and water. Stir the mixture until the sugar is completely dissolved in the water. Use a silicone spatula or a wooden spoon for best results. - Start Cooking:
Turn the stove to medium-high heat. Once the liquid starts to bubble, reduce the heat to medium-low. - Begin Stirring:
At first, stir the mixture periodically. As the water begins to boil and the liquid thickens, you’ll need to stir constantly to prevent sticking or burning.
Watch for Changes in Texture:
Foamy and Thick: The liquid will initially become foamy and begin to thicken.
Sandy Stage: After about 10 minutes, the liquid will look sandy and dry. Keep stirring during this stage.
Melting Sand Stage: As you continue to stir, you’ll notice some of the ‘sand’ melting and reattaching to the almonds. - Caramelizing the Almonds:
Stir for an additional 10 minutes, ensuring the sugar continues to reattach to the almonds. Some sugar will caramelize slightly, creating spots of golden-brown glaze. - Finish Cooking:
Once most of the sugar has adhered to the almonds and they are starting to caramelize, turn off the heat. Keep stirring gently for a minute or two to help any remaining sugar coat the almonds evenly. - Cool the Almonds:
Pour the almonds onto the prepared baking sheet and spread them out in an even layer to cool completely.
Notes
- Avoid Doubling the Recipe: While tempting, doubling the batch makes it harder to control the temperature and texture.
Use a Large Pan: If you don’t have a large skillet, consider making a half-batch to ensure there’s enough room for the almonds to cook evenly.
Perfect Texture: For the best results, aim for a mix of crystallized sugar and slight caramelization. Don’t cook the almonds until they are completely shiny, as you’ll lose the signature sugar-crystal texture.
