German Candied Almonds (Gebrannte Mandeln) - Recipes From Europe (2024)

FAQs

Why are my candied almonds not crunchy? ›

Usually if the almonds are soft after candying it means that they weren't cooked for long enough.

They are a typical open air fair snack in several countries where they receive different names. In France, praline is the common name but sometimes they are simply called "Amandes grillées". In Spain they are called "Garrapiñadas". In Switzerland and Germany they are called "Gebrannte Mandeln".

Bavarian Sugared Almonds are a festival favorite made with sugar coated nuts with a hint of spice, easily baked in the oven.

If your sugared almonds are sticky rather than crunchy on the outside, it's likely because you didn't bake them for long enough. Next time, bake the almonds for an additional 5 minutes. Just don't be tempted to increase the oven temperature as that could result in burnt almonds!

In Italy and other European countries, their name is "confetti". These are sugared almonds but with a spun sugar shell.

Almond is native to Iran and its surrounding regions, including the Levant area. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe, and more recently transported to other parts of the world, notably California, United States.

The origin dates back to 1636, when Clement Lassagne, chef to César Gabriel de Choiseul, the French Duke of Praslin, decided to combine almonds and caramel. Lassagne named this creation after his master, Praslin, which then became widely known as praline.

European Almonds are earthy with a slightly bitter edge to their flavor profile. These almonds are ideal for snacking, cooking, baking, topping foods, and more.

Mamra almonds are considered the best as they are grown with utmost care using traditional methods only in selected regions of the world. High in vitamin E they are good for your skin, hair and are loaded with antioxidants that support your immune function!

This geographic spread bears witness to the Italian passion for nuts. Not just because they are rich in vitamins, proteins and minerals but also because they are a great ingredient for preparing and enhancing many different dishes. Almond flour also has great versatility in the kitchen.

What if candied nuts are too soft? ›

If the nuts or candy coating seem 'stringy' or too soft after cooling, just pop them onto your cookie sheet & place them in the oven at 325 degrees (f), stirring gently until they crisp up. To warm these nuts up before serving, you can simply follow the oven instructions above or toss in a warm pan for a few minutes.

When soaked, they become softer, less bitter, and more buttery-tasting, which may be more appealing to some individuals. Soaked almonds have a softer, less bitter flavor than raw ones. They may be easier to digest, which can increase your absorption of some nutrients.

In terms of texture, stale nuts tend to feel softer and lose their trademark crunch when stale. Lastly, rancid nuts taste just like how they smell – sour and bitter. At this point, it is not recommended to consume stale nuts as the oxidation has caused the nuts to lose their beneficial properties.

Place your desired amount of raw almonds into a bowl. Fill the bowl with enough water to completely cover the almonds, then let them sit overnight (or for at least 8 to 12 hours). This amount of time is necessary to allow the almond to become soft. After soaking is complete, drain the almonds and pat dry with a towel.