CANDIED SUGARED ALMONDS (GERMAN GEBRANNTE MANDELN)
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.
Provided by BecR2400
Categories Lunch/Snacks
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large heavy skillet, heat almonds, sugar and butter over medium heat.
- Cook, stirring constantly, until almonds are toasted and sugar is a golden brown, about 15 minutes. Watch them carefully, do not scorch.
- Stir in vanilla.
- Spread on buttered aluminum foil; sprinkle with salt and dust lightly with cinnamon, if using.
- Cool and break into clusters.
- VARIATION: For a nice variation, omit the salt and cinnamon, and replace vanilla extract with 1 tablespoon culinary rose water.
- Store in an airtight container; freezes well. Give as gifts, wrapped in small cellophane bags tied with ribbon.
Nutrition Facts : Calories 363, Fat 24.8, SaturatedFat 5.1, Cholesterol 15.3, Sodium 130.6, Carbohydrate 31.8, Fiber 3.6, Sugar 26.7, Protein 7.8
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