These stovetop candied almonds are PERFECT. The crunchy texture and the German spice makes them so festive.
Christmas time is the time I find myself pining away for our old life in Berlin the most. Why?
Christmas markets.
I introduced you the "Weihnachtsmarkt" (aka Christmas Market) in this post last year where I shared with you a recipe for Christmas market "Glühwein" (mulled wine). But even with my "Herrnhuterstern" from the market hanging in my window and a warm mug of Glühwein in my hands, something was still missing.
The smell of those amazing candied almonds! That's what I needed.
I found this recipe on a German food blog for "gebrannte Mandeln" (roasted almonds) and they looked perfect. So I set to work converting it to our American measurements and figuring out what's in "lebkuchen spice" (not to mention putting it into English).
Now you may know, I embarrassingly never got good at speaking German while living in Germany. Every time I attempted to have a basic conversation with someone (I'm talking like "hi, how are you? Fine, thanks. Bye.") I would run away totally embarrassed and want to hide in a hole for the rest of my life.
Yes, my basic German conversational skills after 1 1/2 years in Berlin were nil, but my recipe reading skills on the other hand... flawless. Typical.
And also, lucky for you. Because that's how you got the mulled wine recipe and that's how you're getting this recipe today.
And yep, the following is the extent of my video blogging skills.
This is just a compilation of snippets from my Instagram stories, but I wanted to share them with you just so you know what it's supposed to look like through the different stages.
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Absolutely delicious. I had some slivered almonds and coconut sugar in the pantry that needed to be used up and meant I had to halve the recipe. I thought this would make a delicious brittle and oh my goodness. There is only one problem. I could eat every last bite myself. Will definitely make this at Thanksgiving and Christmas again.
ReplyDeleteThis is a lovely recipe and the nuts make a good nibble to set out at holiday parties. I was worried that they would be over-spiced but I didn’t find that to be the case in the end. They are VERY sweet and I found they needed way more salt than 1/4 teaspoon to balance out all that sugar (maybe 1.5 teaspoons). I also tossed in a bit of cayenne. They were a big hit.
ReplyDeleteDo you use raw or toasted almonds?
ReplyDeleteHi! I’ve made this recipe a few times and my family and friends have absolutely loved them. However, in making them, I had to throw away two batches since I didn’t remove them from the fire at the right time..it can be tricky! Can I put roast in the oven with egg white instead of making them stove top? Thank you, gabriella
ReplyDeleteToday I made both versions, stovetop and oven-baked. In my opinion, the oven-baked version using egg white, butter, white sugar and brown sugar is a superior recipe.
DeleteOven-roasted recipe:
ReplyDelete2 cups whole raw almonds
2 cups raw pecan halves
1 egg white
1 teaspoon cold water
1 teaspoon vanilla extract
1/3 cup melted butter, cooled but still liquid
1/2 teaspoon cinnamon
1/2 cup white sugar
1/2 cup brown sugar
3/4 teaspoon salt
Preheat oven to 250 degrees F. Cover a 10 x 15 inch jelly roll pan with parchment paper.
Lightly beat the egg white; add water, and beat until frothy but not stiff. Beat in the vanilla extract and melted butter. Add the nuts, and stir until well coated. Mix the sugars, salt, and cinnamon in a separate bowl and sprinkle over the nuts. Stir to coat, and spread evenly on the prepared pan.
Bake for 1 hour in the preheated oven, stirring every 15 minutes, until golden and no longer wet. Allow to cool, then store nuts in airtight containers.