Street Food
Roasted Sugared Almonds (Gebrannte Mandeln)
Ingredients
- 300 g (2 cups) whole almonds
- 150 g (3/4 cup) sugar
- 60 ml (1/4 cup) water
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Method
- Combine the almonds, sugar and water in a heavy-based frying pan over medium heat.
- Cook, stirring constantly, for 12-15 minutes. The mixture will first look wet and syrupy, then turn sandy and crystallised as the water evaporates.
- Keep stirring as the sugar begins to melt again and caramelise around the nuts, turning them a deep golden-brown, about 5 more minutes.
- Stir in the cinnamon and salt, coating the nuts evenly.
- Immediately tip the almonds out onto a sheet of baking paper, spreading them out with a spoon to separate any large clumps.
- Let cool completely before breaking apart and serving, traditionally in paper cones.
Introduction: The sweet smell of almonds slowly caramelising in sugar is a familiar part of Liechtenstein's Christmas markets and autumn village fairs, where vendors roast them fresh in large pans and sell them warm in paper cones, a treat shared with the wider Alpine and Central European market tradition.
Cultural Background: The sweet smell of almonds slowly caramelising in sugar is a familiar part of Liechtenstein's Christmas markets and autumn village fairs, where vendors roast them fresh in large pans and sell them warm in paper cones, a treat shared with the wider Alpine and Central European market tradition.
Tips: Stir constantly throughout, especially once the mixture turns sandy, to prevent burning. Work quickly once the caramel forms, as it hardens fast once off the heat.
Variations: Add a pinch of ground cloves or nutmeg alongside the cinnamon for a more festive spice blend. Hazelnuts can be used in place of almonds for a variation on the classic.
Storage: Store in an airtight container at room temperature for up to 3 weeks.
Reheating: Not applicable; served at room temperature.
FAQs:
Q: Why did my sugar seize instead of caramelising?
A: This is a normal stage; keep stirring over consistent medium heat and it will melt again into a smooth caramel coating.
Q: Can I make these nut-free?
A: This dish is fundamentally nut-based, so a true substitute isn't traditional, though roasted sugared seeds could be attempted with a similar method.
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