Burned Almonds Sugar Coated Recipes

GERMAN CANDIED ALMONDS (GEBRANNTE MANDELN)

Steps:

• Add water, sugar, vanilla extract, and cinnamon to a large pan. Stir everything together with a wooden spoon and heat up the ingredients on your stovetop on medium heat. Keep stirring consistently.
• When the mixture is boiling (and bubbling), add the almonds. Turn the heat down slightly and keep the mixture simmering until the water evaporates and the sugar gets brown (around 6-8 minutes). Keep stirring the almonds around.
• Once all the water has evaporated and the almonds are coated in the sugar mixture, remove the almonds from the pan and place them on some parchment paper to let them cool. Separate almonds that got stuck together with a fork before you let them cool.

TOASTED SUGARED SLIVERED ALMONDS RECIPE

Steps:

• Line a baking sheet with parchment paper.
• Melt butter on a non-stick frying pan over medium heat.
• When the butter is melted, add sugar and stir to combine.
• Add the slivered almonds and cook, stirring every 30 seconds, for 4 minutes, or until slightly browned.
• Remove the toasted sugared almonds from a frying pan onto the parchment paper and spread in a single layer.
• Let the almonds cool, then transfer to a serving dish.

BURNT SUGAR ALMONDS (GEBRANNTE MANDELN)

Steps:

• In a small bowl combine ⅓ cup of granulated sugar with the vanilla extract. Stir until well blended and set aside.
• Line a large baking pan with parchment paper and set aside.
• IMPORTANT: Use a large heavy bottom saucepan to make these almonds and stir with a wooden spoon. Do not use a nonstick pan.
• Pour the water, 1 cup of the sugar and the cinnamon to the saucepan. Bring to a boil over medium heat. Once boiling, add the almonds.
• Increase the heat to HIGH and stir the almonds constantly until the water is almost completely gone. The sugar will dry out and start to stick to the almonds. Keep stirring!
• Once the water is evaporated and the sugar is dried out - REDUCE the heat to medium-low. This all happens pretty fast so be ready. Keep stirring on the lower heat until all the almonds have an even shiny candy coating.
• IMMEDIATELY dump in the remaining ⅓ cup of sugar mixed with the vanilla. Keep stirring!
• The fresh almonds will start to pop as they cook and crack, this is normal. Some of the sugar will start to melt and make the almond shiny. Keep stirring until all the almonds are pretty shiny, but still a bit lumpy. You don't want them smooth. The best almonds are the ones that are a little shiny and still lumpy.
• REMOVE from the heat and carefully spread the almonds on the parchment paper. Break them apart as much as you can as they cool. BE CAREFUL as they are very hot. Don't use your fingers.
• It's very hard not to start eating them because the aroma is completely intoxicating. But you need to wait until they cool or you'll burn your mouth! Slightly warm is good - just be careful.
• Once cooled completely store in an airtight container. The almonds will keep for 2 weeks and are terrific for shipping and sharing.

GERMAN GEBRANNTE MANDELN ( BURNT SUGAR ALMONDS)

Steps:

• 1. First, scrape the inside of the vanilla bean and add it to the 1/3 cup sugar. I use a sifter with the sugar to break up the sticky seeds and mix it well. Set aside. Instead of throwing it away, you can always put the rest of the vanilla bean in with your vanilla sugar to boost its aroma.
• 2. Add the 3/4 cup sugar, 1/3 cup water and 1 teaspoon cinnamon to the heavy saucepan and set it over medium heat. Stir to mix, then bring it to a boil before adding the almonds.
• 3. Add the almonds to the pan after the sugar water comes to a boil. Stir over high heat, to boil the water away.
• 4. The sugar will finally dry out and the almonds will take on a grey-brown tinge. Keep stirring, so that the almonds do not burn on the bottom of the pan. Turn the heat under the pan to medium or medium-low, to keep the sugar from browning too fast and burning.
• 5. Turn burner to medium-low. At this stage, the sugar heats up and starts to melt. It is already brown from the cinnamon, so it is hard to see the color change. Just keep stirring, so that the almonds become evenly browned and about half of the sugar is melted and gives the almonds a shiny coat.
• 6. A second coating of sugar is added at this point. Pour the reserved 1/3 cup sugar over the almonds and stir. Keep stirring, watching the sugar melt and coat the almonds. Fresh almonds will start crackling or popping about now. This is residual water in the water expanding or escaping. If the almonds are older, there will not be as much noise. Keep stirring until the almonds are fairly shiny, but still a bit lumpy. They will stick together but you will separate them later. When they are shiny, but not burnt (this takes careful watching and decisiveness) remove from heat.
• 7. Spread the almonds on a cookie sheet. They are very hot, so only use a spoon. You may also use buttered foil or a buttered cookie sheet, but here I used a non-stick cookie sheet. While they are cooling, keep breaking them apart. When they are cool enough, continue breaking them apart with your fingers until they are all separated.
• 8. The burnt sugar almonds can be eaten warm, but when they are fully cooled, the candy coating hardens to a nice crunch. Store them in a dry, closed container. They keep for several weeks, if you can refrain from eating them, but almonds will eventually go rancid, so do not keep them too long. Here is a 3 minute video of almonds being prepared for sale in a copper kettle and a fancy mixer. It shows a third coating of sugar on the almonds but they explain that this if difficult to recreate at home.
• 9. If you need a thicker coating, remove the almonds to a colander, melt another cup of sugar in the pan and return the almonds to the caramelized sugar, stirring well. Add several spritzers of water to help the sugar coat evenly. Spread on a cookie sheet and cool as described. The clean-up is very easy. Fill the pan with water and let it soak a few minutes. The sugar dissolves in the excess water and is simple to remove.

CANDIED ALMONDS

Steps:

• Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

BURNED ALMONDS (SUGAR COATED)

Steps:

• 1. In a sauté skillet pour the sugar and water after mixing add the almonds.
• 2. On max. heat keep stirring - but be very careful the sugar will get very hot. After a while the water evaporats and stirring will become a little more heavy.
• 3. Keep going until you hear a cracking sound from the almonds... it is very distinct, you'll know it when you hear it... Keep sirring for an additional 2 minutes and put on a waxed cookie sheet. Separate with a wooden spatular. Cool and store in an airtight container.

EASY SUGAR ROASTED ALMONDS

Steps:

• Put all ingredients (except for the almonds) into a bowl and microwave at 600 Watt for 2 minutes.
• Add the almonds into the bowl and mix thoroughly. Put it another 2 minutes into the microwave oven.
• Mix again and microwave it another 2 minutes.
• Let the almonds cool on a baking sheet or paper. (I usually use a plastic tray.) Use two forks to separate sticking almonds immediately from each other. Enjoy!

BURNT ALMONDS

Steps:

• Combine all ingredients in a large heavy based frying pan.
• Stir over a high heat and keep stirring until eventually the water is absorbed and the almonds are coated in white sugar.
• It is important to keep stirring and gradually the sugar caramelizes, turning to toffee, hence the "burnt" almonds. If you leave them on the heat after this they really will be burnt.
• As soon as all of the sugar has turned to toffee, tip them out onto a large sheet of baking paper (silicon coated paper) laid out on your kitchen bench. It is useful to have a helper at this stage to help spread them out a bit. This makes them easier to snap apart later.
• When cool, break them apart and store in an airtight container.