Outside it is getting colder every day and the Christmas season is approaching with big steps. So it is high time to turn our backs on summer and soon on autumn and prepare ourselves for the most beautiful time of the year. Unfortunately, this year the popular Christmas market will be cancelled in many places. That's why we bring our personal highlight of each market to your home: our favourite recipe for roasted almonds, which you easily can make yourself.
We need these ingredients for approximate 300 g roasted almonds:
Mix the sugar, with the vanilla sugar and pour it together with the spices and water into a high pan or pot. A mixture of finely refined white and brown sugar is best, as these caramelise quickly and give the almonds the desired browning. The ratio of almonds to sugar can be roughly estimated at 2:1, i.e. for 200 g almonds you need about 100 g of sugar.
Salt enhances the flavour of the roasted almonds and the caramelised sugar - but later the salt will no longer be tasty, so we recommend adding a small pinch.
Now bring the sugar water to the boil and wait until the sugar has dissolved in the water. Then add the almonds and mix well so that each almond is covered with the sugar mixture.
Caramelisation requires relatively high temperatures, but the sugar also burns very easily, so it is important to keep an eye on the almonds and stir constantly. It can take a few minutes for the matte layer of sugar to caramelise, just stir patiently and diligently.
Meanwhile, brush a baking parchment with oil and set aside. When the almonds are ready, spread them generously on the paper - make sure that there is enough space between them so that the almonds do not stick together. Leave to stand for another day or two, only then will they develop their full flavour!
The almonds will then keep for about 4 weeks in an airtight package.
Packed in a small bag or paper cups, the roasted almonds are also perfect as a small Christmas present for your loved ones.
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