German Gebrannte Mandeln (German Cinnamon Roasted Almonds)

• portioner: 2 servings
• aktiv tid: 5 minutes
• total tid: 20 minutes

Ingredienser

1/3 cups + 2 TBSP 75ml + 2 TBSP water

1 cup + 1/2 cup 200g + 100g sugar

1 tsp vanilla sugar (or vanilla extract)

1 tsp cinnamon

2 cups 300g raw, whole almonds

Vejledning

Heat water, cinnamon, and 1 cup [198g] sugar over medium heat. Stir continuously. Bring to a boil.

Add almonds. Turn temp up a bit if needed to keep water simmering. Stir continuously until the water has boiled out and the almonds look dry and fuzzy.

Turn the heat down to just below medium and keep stirring until the sugar has melted and almonds are shiny and are evenly coated.

Turn heat down to low. Add the rest of the sugar and the vanilla sugar. Stir until the sugar has melted and almonds are evenly coated with clumps of sugar.

Carefully transfer almonds to a lined baking tray. Work quickly to spread out the almonds and separate the clumps. Use a wooden spoon to do this - not your fingers (you'll burn yourself)! Let almonds cool a bit. Once cool to the touch you can break up more clumps if needed.

Store in an airtight container.