Gingerbread Candied Almonds (Gebrannte Mandeln

• Produce

  • 1/4 tsp Coriander
  • 1/4 tsp Ginger, ground

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 1/4 tsp Anise seed, ground
  • 1/4 tsp Cardamon
  • 1 1/4 tbsp Cinnamon
  • 1 tsp Cloves, ground
  • 2 tsp Lebkuchen spice
  • 1/8 tsp Mace, ground
  • 1/8 tsp Nutmeg
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla sugar

• Nuts & Seeds

  • 2 cups Almonds, raw

• Snacks

  • 1 Cookie sheet, Small

• Liquids

  • 1/2 cup Water

• Tools & Equipment

  • 1 Parchment paper

• Other

  • Stainless steel pan

Found on thekitchenmaus.com

Description

Ingredients

• 2 cups of Raw Almonds
• 1/2 cup of Water
• 1 cup of Sugar
• 1 1/2 teaspoons of Vanilla Sugar
• 2 teaspoons of Lebkuchen Spice
• 1 tablespoon + 3/4 teaspoon of Cinnamon
• 1 teaspoon of Ground Cloves
• 1/4 teaspoon of Ground Allspice
• 1/4 teaspoon of Coriander
• 1/4 teaspoon of Cardamon
• 1/4 teaspoon of Ground Ginger
• 1/4 teaspoon of Ground Anise Seed
• 1/8 teaspoon of Ground Mace
• 1/8 teaspoon of Nutmeg
• A large Stainless steel pan (I use a 10)
• Parchment paper
• Cookie sheet

Directions

• Line a small cookie sheet with parchment paper and set aside. Mix sugar, vanilla sugar and Lebkuchen spice blend. Add water and sugar mix to your pan. Set on medium heat to bring to a boil. We want bubbles over the entire surface before adding almonds. Once boiling, add almonds and stir frequently to evenly coat for 8 - 10 minutes. In the last 2 minutes, the water will have evaporated and sugar mix turned powdery. Stir continuously until the sugar mix starts to melt and glaze the almonds. Remove from heat and pour onto the parchment paper lined cookie sheet. With two forks, separate any almonds sticking together. Let cool for 5 - 7 minutes and then enjoy!