German Candied Almonds | GEBRANNTE MANDELN

GEBRANNTE MANDELN RECIPE

Special thanks to my friend Anke, from Berlin, for teaching me how to make these German candied nuts, or Gebrannte Mandeln. This is her recipe that she has created to simplify the process and make them in the oven instead of the stove top. The candied almonds are found all over Germany and at the Christmas markets during the holiday season.

INGREDIENTS
1 POUND RAW ALMONDS OR PECANS
1 EGG WHITE
1 TABLESPOON WATER
1 CUP SUGAR
1 TEASPOON VANILLA
1.5 TEASPOON CINNAMON
3/4 TEASPOON SALT

DIRECTIONS

* PREHEAT OVEN TO 250F DEGREES

* LINE JELLY ROLL PAN WITH PARCHMENT PAPER

* IN A LARGE BOWL MIX EGG WHITE AND WATER
WISK UNTIL FROTHY
* STIR IN NUTS AND MIX UNTIL VERY WELL COATED
* COMBINE SUGAR, CINNAMON, VANILLA & SALT
POUR OVER NUTS AND STIR WELL UNTIL ALL OF THE COATING ADHERES TO THE NUTS
* SPREAD COATED NUTS IN A SINGLE LAYER ON THE PARCHMENT

* TOTAL BAKING TIME IS ONE HOUR

* STIR AND SEPARATE THE NUTS WITH 2 FORKS AT 15 MINUTE INTERVALS OR THEY WILL CLUMP TOGETHER

* COOL COMPLETELY, THEN PLACE IN AN AIRTIGHT CONTAINER. WILL LAST 2-3 MONTHS AT ROOM TEMP IF THEY ARENT ALL GONE BY THEN.