| 120g Sugar (1/2 Cup) | |
| 1 Pack Vanilla Sugar | |
| 1/2 tsp Cinnamon | |
| 1 Pinch Cardamom | |
| 200g Peeled Almonds | |
| 100ml Water | |
| 1 Pinch Salt (While cooking) |
| 1. | Weigh sugar, 100ml water, vanilla sugar and spices and add to the pan or saucepan. The pan should have a high rim, or use a saucepan instead. |
| 2. | Bring the sugar water to the boil and cook until the sugar is completely dissolved in the water. Add the almonds. For caramelization, the temperature in the pot should now be at least 150 ° C - otherwise, unfortunately, nothing will happen. Mix the almonds with the sugar mass so that they are evenly covered all over. |
| 3. | After a while, the matt sugar layer will come off and the sugar will caramelize. This process can take up to 8 minutes. Caution: Do not let it get too dark, otherwise the caramel will taste bitter. |
| 4. | Spread the almonds directly on a prepared piece of baking paper. Let cool down completely. To prevent the almonds from sticking, brush the baking paper with a little oil. Distribute with enough space; so they don't clump together. |
| 5. | NOTES: The sugar adheres better to shelled almonds and they get a thick, crunchy crust - a challenge for the teeth. With blanched almonds, the sugar layer is evenly caramelized, so it is a little finer. Sugar is best mix: white, fine-refined sugar karamellisiert quickly and evenly. With a little brown sugar or vanilla sugar, the almonds get their characteristic uneven crispy shell. Caution: Icing and cane sugar contain impurities and caramelize poorly. In general, a ratio of (2: 1) applies to the preparation of roasted almonds. For 200 g of almonds that equates to 100 g of sugar - shop owners like to use a ratio of 1: 1 - sugar is cheaper. Salt enhances the aroma of the roasted almonds and caramelized sugar. Add a pinch when roasting. But the salty taste disappears - a real “secret ingredient”. Almonds have a fine aroma, so they can be easily refined with spices. Cinnamon, star anise and gingerbread spices are immensely popular. For unusual variations of the roasted nuts, experiment with ground chilli, coconut, ginger powder, amaretto, tonka bean or sea salt. Worth trying! There are no limits to the variations of roasted almonds. Try roasted Nutella almonds, just add a tablespoon of Nutella. Or how about roasted coconut almonds? Add two tablespoons of desiccated coconut and then just enjoy. |