Candied Sugared Almonds German Gebrannte Mandeln

Toasted whole almonds coated with a buttery vanilla glaze, and lightly dusted with cinnamon. I've also included a lovely rosewater variation. Reminiscent of the candied almonds served warm in cone shaped bags in the open air markets of germany. Delicious! Makes a great foodie or hostess gift for the holidays.

Steps

In a large heavy skillet , heat almonds , sugar and butter over medium heat.

Cook , stirring constantly , until almonds are toasted and sugar is a golden brown , about 15 minutes.

Watch them carefully , do not scorch.

Stir in vanilla.

Spread on buttered aluminum foil.

Sprinkle with salt and dust lightly with cinnamon , if using.

Cool and break into clusters.

Variation: for a nice variation , omit the salt and cinnamon , and replace vanilla extract with 1 tablespoon culinary rose water.

Store in an airtight container.

Freezes well.

Give as gifts , wrapped in small cellophane bags tied with ribbon.

Ingredients

blanched almonds, sugar, butter, vanilla extract, salt, cinnamon, rose water