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Christmas market candied almonds: Coat 200 g of almonds with sugar and cinnamon

Make candied almonds with 200 g of almonds, sugar, water, and cinnamon. Cook in a skillet for 15 minutes until the coating turns glossy.

Western European cuisine · Vegetarian · Vegan · Gluten-free · Christmas cookies and baking · Quick recipes in 35 minutes · Translated from Slovak ·

Christmas market candied almonds: Coat 200 g of almonds with sugar and cinnamonSave on Pinterest

Recipe at a glance

Prep time
5 min
Cook time
15 min
Total time
35 min
Servings
6 servings
Difficulty
Easy
Cuisine
Western European
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These Christmas market-style candied almonds are made with whole almonds, sugar, water, and ground cinnamon in an ordinary skillet. The almonds first simmer in a sweet syrup until the water evaporates and the sugar turns white on their surface. They are then cooked further until some of the sugar melts into a thin caramel coating.

They are ready in about 35 minutes, including cooling time. Serve them alongside Christmas cookies, with mulled wine, or tucked into a bag as a gift.

Ingredients

6 servings
Units

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Instructions

Tip: tap a step to mark it as done.

  1. Make the syrup

    3 min

    Combine the sugar, vanilla sugar, cinnamon, and a pinch of salt in a wide, heavy-bottomed skillet. Add the water. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves.

  2. Add the almonds

    7 min

    Add the almonds to the boiling syrup and stir constantly with a wooden spoon. After about 5–7 minutes, the water will evaporate, the syrup will thicken, and the sugar on the almonds will turn white and dry into a grainy coating.

  3. Caramelize the almonds

    5 min

    Reduce the heat slightly and keep stirring the almonds for another 3–5 minutes. Some of the sugar will melt into caramel, and the almonds will darken, turn glossy, and become fragrant. Do not let them smoke—burned caramel will taste bitter.

  4. Let cool

    15 min

    Immediately transfer the almonds to parchment paper and separate them with two forks before the caramel sets. Let cool for about 15 minutes, until crunchy.

  5. Serve

    Serve the cooled almonds on a Christmas platter or in a paper cone. Store in a dry, tightly sealed container.

Tip: Instead of scraping caramel off the skillet, fill it with hot water and let it sit for a while so the sugar dissolves on its own. Store the almonds in a dry, airtight container, as moisture will make them soft and sticky.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
271 kcal
Protein
7.1 g
Carbohydrates
28 g
of which sugars
21 g
Fat
17 g
of which saturates
1.3 g
Fiber
4.4 g
Salt
0.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Mandle v karameli ako z vianočných trhov: 200 g mandlí opražíte v cukre so škoricou

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