When I think of Christmas markets, I think of roasted chestnuts, mulled wine, and candied almonds. While living abroad, this easy candied almond recipe guaranteed Christmas market nostalgia far away from Switzerland.
At typical Switzerland Christmas markets, you can spot at least one booth hawking roasted candied almonds. Wrapped in paper pouches, these little crunchy heaps of caramelized sugar are a perfect Christmas treat.
As a Swiss abroad, nostalgia got the better of me and so I researched this candied almost recipe. Surprisingly, making my own batches of candied almonds was easier than I thought! And for a next-level presentation, fold your own pouches from brown bag paper, fill them halfway and fold down the top.
Candied almond recipe
Makes 250 g
150 g almonds with shell
100 g sugar
approx. 50 ml water
1 pinch of cinnamon
1/4 of a vanilla pod
1. Mix one-third of the sugar with the vanilla and set aside.
2. Add the remaining sugar, cinnamon, and water to the coated pan and bring to a boil over high heat.
3. Add the almonds and continue to cook, stirring constantly, until the sugar dries up.
4. Reduce the temperature a bit (i.e. to a “medium” setting) and continue stirring until the sugar begins to melt slightly.
5. Add the vanilla sugar from step 1 and stir until the almonds are nearly shiny again.
6. Pour the mass onto a baking sheet or into a large baking dish, spread with a wooden spoon, and let it cool as desired.