I made these German Gebrannte Mandeln (cinnamon sugar almonds) for the first time this year and had to share them with you. When I lived in Germany, I’d always splurge on warm Gebrannte Mandeln at the Christmas Market. I LOVE that I (and YOU) can now make them at home in about 15 minutes!
These German cinnamon sugar almonds make your house smell SO good. You’ve got to try them!
- Read the entire recipe so you have a good idea what the process is – once you get started it goes quickly!
- Have all ingredients measured and ready to use before starting – you need to stir the almonds the entire time.
- Don’t touch the almonds until they’ve cooled because the hot sugar will burn you.
Step 1: Gather your ingredients
Here’s what you need:
- Heavy saucepan (not non-stick)
- Wooden spoon or spatula
- Lined baking tray
⅓ cups water + 2 Tbsp
1 cup sugar + 1/3 cup sugar
1 teaspoon cinnamon
2 cups raw almonds
1 teaspoon vanilla extract or 1-2 teaspoons of vanilla sugar
I lined my baking tray with parchment paper.
If you have vanilla sugar, use 1 packet (I brought some home from the Netherlands so I used it in this recipe). Mix it with the 1/3 cup of sugar. If you don’t, just use 1 tsp vanilla extract and add it separately. (Be sure to check back in January because I’m doing a post on how to make vanilla sugar!)
Step 2: Mix water and sugar
Add 1/3 cup + 2 Tbsp water to the saucepan.
Then add 1 cup sugar.
Add 1 tsp ground cinnamon.
Stir the mixture over medium heat.
Step 3: Turn up the heat and stir, stir, stir
Keep stirring over medium heat until the mixture comes to a boil.
Step 4: Add the almonds
Add 2 cups almonds, turn the heat to high, and keep stirring. Do not stop stirring!
The sugar will start to get darker…
…and thicker as the water boils away. Keep stirring!
Soon, the almonds will start to look fuzzy. Keep stirring!
Then, the almonds will look really fuzzy and dry and will be hard to stir. The sugar is starting to stick to the almonds, which is exactly what you want. Keep stirring so the sugar doesn’t burn!
Turn the heat down to medium low, and keep stirring. Soon, your almonds will look shiny. Keep stirring so the almonds are evenly coated. Enjoy how delicious your kitchen smells. 🙂
Step 5: Add the rest of the sugar (and vanilla)
Add 1/3 cup sugar and the vanilla. Keep stirring for another minute or so. You’re almost finished!
When the almonds are shiny with clumps of sugar on them, they’re done.
Transfer the almonds to a lined baking tray. Be very careful here because these almonds are HOT and will burn you. Use a wooden spoon to spread them out on the tray and separate the clumps. Work quickly, because the sugar dries quickly. Do not touch them with your fingers until they’ve cooled!
Here’s a close-up…yuuuum.
These Gebrannte Mandeln are delicious warm or cold. You’ll want to store them in a cool, dry container…but I doubt you’ll have any left over to store!
Now, you might be wondering how to clean your saucepan when it looks like this:
Don’t fret! It’s just sugar. Fill the saucepan with water and let the sugar dissolve. While you eat German cinnamon sugar almonds!
Enjoy and Happy Holidays!
Delicious warm Christmas Market-worthy cinnamon sugar almonds in less than 15 minutes!
- 1/3 cups + 2 Tbsp water
- 1 cup + 1/2 cup sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1 tsp cinnamon
- 2 cups raw almonds (whole)
Heat water, cinnamon, and 1 cup sugar over medium heat. Stir continuously. Bring to a boil.
Turn heat up to high. Add almonds. Stir continuously until the water has boiled out and the almonds look dry and fuzzy. This could take several minutes.
Turn the heat down to medium low and keep stirring until the almonds are shiny and are evenly coated.
Turn heat down to low. Add the rest of the sugar and the vanilla. Stir until almonds are shiny, evenly coated, and have clumps of sugar on them.
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.
Enjoy the cinnamon sugar almonds warm or cold. Store in a cool, dry container.
Based on this recipe.
Click here to see more delicious German dessert recipes!
Or try this impressive (but oh so easy) Fruit Pavlova Wreath!
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