Make this delicious Christmas market treat easily at home using just a few basic ingredients!
Servings: 12servings (snack size)
A large, non-stick skillet or pan
A wooden spoon
Some baking parchment
125gwhite caster sugar
1pack (8g)vanilla sugar
300graw almondsskin on
Put the sugar, vanilla sugar and cinnamon in a large, non-stick skillet.
Add the water and stir to combine the ingredients and bring the mixture to a boil over high heat. Stir to help the sugar dissolve.
When the sugar is dissolved and the mixture is boiling, add the almonds to the pan and stir to combine them with the sugar mixture. Continue to boil over medium heat and stir regularly. You will see the sugar mixture thicken.
When the water is completely evaporated, the sugar will turn white and crumbly and the mixture in the pan looks dry at this stage.
The sugar will now start to melt and the caramelisation starts. From this point on, continuously stir to evenly coat the almonds with sugar.
When all almonds are coated with caramel and there is no ‘dry’ sugar left in the pan you can tip the almonds on a piece of baking parchment to cool down. Make sure not to burn the caramel (you will smell when that happens!)
You can use two forks to separate the almonds while they are still warm.
Make sure to use a large, non-stick skillet and stir using a wooden spoon.
Store them in an airtight container once completely cooled down. The taste will develop in the next two days, but they’re delicious straight away too! They will keep for several weeks.
Don’t worry about cleaning your tools: once the skillet has completely cooled down fill it with water and add the spoon to it. Just leave it for half an hour or so and the caramelised sugar will dissolve in the water.
Experiment with some different spices if you're feeling adventurous! Pumpkin or Gingerbread spice are great. The German Lebkuchengewürz or the Dutch Koek-en Speculaaskruiden work great too!