Burnt Almonds (Gebrannte Mandeln)
Servings
2 1/2cups
Servings
2 1/2cups
Ingredients
Instructions
  1. Place all of the ingredients except for the almonds in a large, heavy, well-seasoned cast iron pan.
  2. On medium high, bring mixture to a light boil and stir occasionally until sugar is melted.
  3. Add the almonds, reducing heat to medium-high.
  4. Stirring all the time, cook on medium high until the sugar caramelizes.
  5. Continue to stir until sugar crystallizes and then becomes dry and powdery.
  6. The almonds are good now, but continue stirring to make even better.
  7. Reduce heat to medium and continue stirring until sugar melts again.
  8. Still stirring constantly to prevent burning, stir until sugar begins to melt.
  9. Stir well to coat the almonds with melted sugar.
  10. Once the sugar is mostly melted and the almonds are rough and bumpy, they are done.
  11. If you over cook here, the almonds are still good but will be shiny and not crystallize and will burn very easily.
  12. Carefully transfer nuts onto a parchment lined cooling rack.
  13. Let cool completely before eating.
  14. 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.