Homemade Candied Almonds

Ingredients needed for the homemade Candied Almonds

We miss the Christmas Markets this year. We miss meeting friends there, the smell or candied Almonds and the Glühwein (German mulled wine). This year we are bringing some Christmas market feeling for Home. This weekend I am working on few new recipes for Christmas Market favourites and I hope you will enjoy them too.

This German homemade candied almonds are typical for the Christmas Markets but also traditional for Oktoberfest. They are cinnamon and vanilla scented, sweet and crunchy.

this Recipe is very easy and quick and you can use any other nuts that you have. It tastes great with hazelnuts or with a raw nuts mix.

Other Christmas Recipes that you might like :

• WARM CHRISTMAS PUNCH
• SPICED PUMPKIN BREAD

How do you like this Recipe? If you have comments or want to make your experience with us please leave a comment on our Facebook Page.

How to make this tasty Homemade Candied Almonds step by step

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Candied Almonds

Homemade Candied Almonds that you will love! This is an easy and quick recipe how to make Candied Almonds like those you buy at a German Christmas Market - cooked in a pan and with a scent of cinnamon and vanilla

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 Portions

Ingredients

• 200 g Almonds or other Nuts
• 100 g raw sugar *Demerara or 50/50 mix of brown and white sugar
• 50 ml Water
• 1/2 teaspoon Cinnamon
• 1 teaspoon Vanilla Sugar or Vanilla extract (optional)

Instructions

• Prepare a large tray and cover with backing paper. This is where you will later put the candied nuts to cool down.
• In a non-stick pan add the raw sugar, cinnamon and vanilla sugar (or extract) and mix all. Add the water and turn the stove on high heat. Do not stir and wait until the mixture boils.
• Add the almonds and start to stir well. Mix the almonds energetic and without taking breaks until the water evaporates.
• Turn the heat down to medium and continue to stir the nuts until the sugar start melting. The almonds will start to become shiny.
• Turn the heat off and put the almonds on the tray. Using two forks separate the almonds, so they do not stick in bunches and let them cool down.

Notes

I used Demerara Raw Sugar and the result was great. Not any type of raw or brown sugar caramelises well. If you are not sure about the brown or raw sugar you have, I suggest that you mix brown and white sugar for best result.