We discovered this recipe while looking for German Christmas recipes. Many “Weihnachtsmarkt” (Christmas markets) serve these cinnamony nuts. While it would make sense to share the recipe for Christmas, we decided to wait until National Almond Day, which is the 16th of February every year.
To keep from burning, the mixture needs to be stirred continuously.
Ingredients
- 1 1/2 - 2 c sugar
- 3/4 - 1 c Water
- 1 Tbl vanilla extract not flavoring
- 2 - 4 tsp ground cinnamon
- 1/4 tsp salt optional
- 1 pound almonds approximately 2 1/2 - 3 cups
Servings: cups
Instructions
- Place all of the ingredients except for the almonds in a large, heavy, well-seasoned cast iron pan.
- On medium high, bring mixture to a light boil and stir occasionally until sugar is melted.
- Add the almonds, reducing heat to medium-high.
- Stirring all the time, cook on medium high until the sugar caramelizes.
- Continue to stir until sugar crystallizes and then becomes dry and powdery.
- The almonds are good now, but continue stirring to make even better.
- Reduce heat to medium and continue stirring until sugar melts again.
- Still stirring constantly to prevent burning, stir until sugar begins to melt.
- Stir well to coat the almonds with melted sugar.
- Once the sugar is mostly melted and the almonds are rough and bumpy, they are done.
- If you over cook here, the almonds are still good but will be shiny and not crystallize and will burn very easily.
- Carefully transfer nuts onto a parchment lined cooling rack.
- Let cool completely before eating.
- Best the day they are made, but will keep for a few days in an airtight container.
Recipe Notes
Slightly adapted from the Daring Gourmet website.
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