BURNT SUGAR ALMONDS (GEBRANNTE MANDELN)
Vanilla and cinnamon scented candied almonds. A traditional German treat perfect for the holidays!
Provided by Tricia
Categories Dessert
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 814 kcal, Carbohydrate 88 g, Protein 20 g, Fat 48 g, SaturatedFat 4 g, TransFat 0.02 g, Sodium 4 mg, Fiber 12 g, Sugar 71 g, UnsaturatedFat 42 g, ServingSize 1 serving
BURNT ALMONDS IN THE MICROWAVE
One of my favorites. A friend of mine showed me this and they taste just like the ones you can buy off the vendors at the trade shows. This are really quick with no mess (something I don't mind at all). Great snack for watching those sporting events like the Superbowl.
Provided by Marlitt
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a glass or ceramic microwaveable dish mix all ingredients stirring to make sure everything is mix well. Do Not use a plastic dish for this because it gets hot and melts.
- Microwave for 4 minutes at 600 watts.
- Take out and stir.
- Put back in the microwave for another 2 minutes.
- Take out and spread an a sheet of foil to cool off.
Nutrition Facts : Calories 774.5, Fat 59.9, SaturatedFat 4.6, Sodium 384.9, Carbohydrate 47.1, Fiber 13.4, Sugar 30.7, Protein 25.1
BURNT ALMONDS
The almonds are toasted in a crisp toffee coating and are irresistible. They make a terrific gift and if you can resist eating them they keep "forever" in an air tight container. Cooking & work times are just an estimate. I find I have to stand at the stove stirring them for about 10-15 minutes.
Provided by dreamerPrue
Categories Low Cholesterol
Time 20m
Yield 5-6 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 803.9, Fat 43.7, SaturatedFat 3.4, Sodium 281.6, Carbohydrate 96, Fiber 9.8, Sugar 84, Protein 18.3
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