These Gebrannte Mandeln are served at every Weihnachtsmarkt (Christmas market) throughout Germany. They're simply irresistible!
Cook time: PT25M
Total time: PT25M
Rating
4.7 stars (30 reviews)
Keywords
Candied Almonds
Ingredients
2 cups cane (or regular) sugar
1 cup water
2 teaspoons quality pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 1/2 cups raw almonds
Categories
Dessert
Snack
Cuisine
German
Steps
Place all of the ingredients except for the almonds in a heavy, well-seasoned cast iron pan or non-stick pan. Bring it to a boil until the sugar melts. Add the almonds and reduce the heat to medium-high.
Stir the almonds continually. The process will take about 20-25 minutes as the sugar caramelizes, crystalizes, becomes dry and powdery and then melts. Once the sugar dries and becomes powdery (don't panic, this is supposed to happen!), reduce the heat to medium to prevent burning. Stir constantly until the sugar begins to melt, stirring to coat the almonds with the melted sugar. Once the sugar is mostly melted and the almonds are rough and bumpy, they are done.
NOTE: This is more of an "advanced" recipe as it is very easy to ruin. It requires the proper equipment and constant attention.
Nutitrion
Serving Size: 0.25 cup
Calories: 341 kcal
Carbohydrates: 48 g
Protein: 7 g
Fat: 17 g
Saturated Fat: 1 g
Sodium: 59 mg
Sugar: 41 g
Reviews
Judy Vallas on 2026-05-11 (5 stars): Dang, you said the magic words, because since I moved 2 years ago and got a gas stove that runs hot, I have a heck of a time regulating my cooking. I was in Germany 40 years ago and had these spiced nuts at the Oktoberfest & have never forgotten them!
Tom on 2025-12-20 (4 stars): it almost worked for me. I think (um, pretty sure I know) what i did wrong. When waiting for the recrystallized sugar to remelt , and then coat the almonds, I went too far and the sugar mixture turned carmel like. so essentially I made almond brittle. I think was trying to coat the almonds too much in that last step...and went beyond the point of no-return. Everyone learn from my mistake!!
Kendra on 2025-12-07 (5 stars): This is fantastic. I have tried so many recipes and couldn't figure out what I was doing wrong because every single one turned out different and different recipes told me to take them off the stove at different times. Your post is the ONLY one to explain to me the difference between the German and other candied almonds...I am perfectly aware that I am not ready to recarmalize and try this method since I have burnt 2 batches before this. But at least this post has assisted me in another way and I am very grateful!
Julie on 2025-12-06 (5 stars): I followed the recipe exactly and it turned out perfectly the very first time! Delicious. Thank you!
Casey S on 2025-11-28 (5 stars): Turned out just like the German Christmas Markets! I did a 1/2 batch with almonds found this one worked out cooking in much less time, however did use the full recipe for a sunflower/pumpkin seed mix. Absolutely delicious!!!! Definately needs lots of attention and constant stirring once the liquid starts to evaporate.
Kerry on 2025-11-20 (5 stars): This really is a 'trust the process' kind of recipe but so worth it! total labour of love! my arm is tired now haha! thank you for sharing this recipe!
Jaya on 2025-09-28 (5 stars): Excellent recipe!
Stan Solocinski on 2025-01-21 (5 stars): I used brown sugar instead of white sugar and they turned out great. Your recipe did’t say you can use brown sugar. But I followed your recipe to the letter otherwise. Is that okay?? Stan Solocinski
