Candied Sugared Almonds (German Gebrannte Mandeln) |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
Toasted whole almonds coated with a buttery vanilla glaze, and lightly dusted with cinnamon. I've also included a lovely rosewater variation. Reminiscent of the candied almonds served warm in cone shaped bags in the open air markets of Germany. Delicious! Makes a great foodie or hostess gift for the holidays. Ingredients:
2 cups whole blanched almonds (if whole blanched almonds aren't available, substitute whole raw almonds with skins) |
1 cup sugar |
4 tablespoons butter |
1 teaspoon vanilla extract |
1/4 teaspoon salt (to taste) |
cinnamon (optional) |
1 tablespoon rose water (variation) |
Directions:
1. In a large heavy skillet, heat almonds, sugar and butter over medium heat.
2. Cook, stirring constantly, until almonds are toasted and sugar is a golden brown, about 15 minutes. Watch them carefully, do not scorch.
3. Stir in vanilla.
4. Spread on buttered aluminum foil; sprinkle with salt and dust lightly with cinnamon, if using.
5. Cool and break into clusters.
6. VARIATION: For a nice variation, omit the salt and cinnamon, and replace vanilla extract with 1 tablespoon culinary rose water.
7. Store in an airtight container; freezes well. Give as gifts, wrapped in small cellophane bags tied with ribbon.
|
|