German Gebrannte Mandeln (German Cinnamon Roasted Almonds)
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional: Time 5 minutes
Total Time: 20 minutes
Ingredients:
1/3 cups + 2 TBSP [75ml + 2 TBSP] water
1 cup + 1/2 cup [200g + 100g] sugar
1 tsp vanilla sugar (or vanilla extract)
1 tsp cinnamon
2 cups [300g] raw, whole almonds
Directions:
Heat water, cinnamon, and 1 cup [198g] sugar over medium heat. Stir continuously. Bring to a boil.
Add almonds. Turn the temp up a bit if needed to keep the water simmering. Stir continuously until the water has boiled out and the almonds look dry and fuzzy.
Turn the heat down to just below medium and keep stirring until the sugar has melted and the almonds are shiny and evenly coated.
Turn the heat down to low. Add the rest of the sugar and the vanilla sugar. Stir until the sugar has melted and the almonds are evenly coated with clumps of sugar.
Carefully transfer almonds to a lined baking tray. Work quickly to spread out the almonds and separate the clumps. Use a wooden spoon to do this - not your fingers (you’ll burn yourself)! Let almonds cool a bit. Once cool to the touch, you can break up more clumps if needed.
Store in an airtight container.
Recipe courtesy of International Desserts Blog.com
