Searching for the perfect addition to your holiday snacking game? German candied almonds – or Gebrannte Mandeln in German – are for you!
Made with raw almonds, sugar, and fragrant cinnamon, these candied almonds are actually a pretty versatile recipe.
Sure, candied almonds are great around the holidays (with the smell of cinnamon and vanilla filling your kitchen), but they also make a great sugary snack for movie night during the rest of the year.
Gebrannte Mandeln, which literally translates to “burnt almonds”, are a classic German Christmas market recipe.
We’ve had them countless times in Germany, where they are scooped into a paper cone and off you go snacking on this delicious treat as you wander through the fair or Christmas market.
Ingredients
To make this candied almond recipe at home, you’ll need:
- Raw Almonds with skin.
- Granulated sugar
- Vanilla extract
- Ground cinnamon
- Water
Recipe Tips
- Use raw, not roasted, almonds for this recipe.
- Watch the heat. If it’s too high, the sugar can burn rather than caramelize.
- The matte sugar stage is normal. Keep stirring until the almonds turn shiny again.
How to Make German Candied Almonds (Step-by-Step)
To make candied almonds, you can follow the recipe card below and have a look at the process photos in this section. This way, you have an idea of what the various steps might look like!
Add water, sugar, vanilla extract, and cinnamon to a large pan on the stove. Turn on the stove to medium heat and stir constantly.
The sugar will melt, and the mixture will get brown and look similar to the photo above.
Once the sugar mixture is bubbling, you can add the almonds and stir to coat them evenly.
Turn down the heat slightly and keep the mixture simmering until the water has evaporated and the sugar mixture turns dry and grainy and sticks to the almonds. This will take around 6-8 minutes. Stir regularly.
Keep cooking and stirring for another 3-4 minutes, or until the sugar begins to melt again and the almonds turn shiny.
Then remove the almonds from the pan and spread them out on parchment paper. Some of the almonds might stick together slightly.
You can gently separate them with a fork. Let the almonds rest until they have cooled sufficiently. Then you can serve them in a paper cone and bring a touch of Christmas market atmosphere into your home. Enjoy!
Storage
In our opinion, German candied almonds taste best when fresh, but they can be stored in an airtight container in a cool, dry place for up to 4 weeks.
Just keep in mind that they might not be as crispy as they were on the first day.
Related Recipes
Looking for more holiday treats? Try our:
- Cinnamon star cookies
- Rum balls
- Mulled wine (we also have a mulled white wine)
- Vanilla crescent cookies
German Candied Almonds (Gebrannte Mandeln)
Ingredients
- 2 cups raw almonds, with skin
- 1/3 cup water
- 1 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
Instructions
- Add water, sugar, vanilla extract, and cinnamon to a large pan. Stir everything together with a wooden spoon and heat over medium heat, stirring constantly
- When the mixture is boiling (and bubbling), add the almonds. Reduce the heat slightly and keep cooking until the water has evaporated, the sugar mixture turns dry and grainy, and it sticks to the almonds with a matte finish (about 6-8 minutes). Stir regularly
- Keep cooking and stirring for another 3-4 minutes, or until the sugar begins to melt again and the almonds turn shiny.
- Remove the almonds from the pan and place them on parchment paper. Use a fork to separate any that stick together, then let them cool completely.
Notes
- Watch the heat. If it’s too high, the sugar can burn rather than caramelize.
- You can store the cooled almonds in an airtight container for up to 4 weeks.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
This recipe was first published in November 2020 and updated in December 2025.
This is a super easy recipe! They smell amazing and my husband loves them. I will be making them for an Oktoberfest party we will be attending although I will need to make 32 servings for the party.
Thanks for leaving a review, Cindy! I’m so happy to hear you enjoy them and even want to make them for an Oktoberfest party! /Lisa
I have made them and they are very addictive. I give them as gifts. Great recipe. Thank you.
These are wonderful and so easy to make. I used unsalted roasted almonds. They were soft at first but went back to crunchy as they cooled. I am going to try salted roasted almonds next time. Will be making these again.
A great hit at a family reunion. Thank you very much. Will never store buy again.
I’m so happy to hear that, Karen – thanks for sharing! I also prefer the homemade ones (with the exception of candied almonds sold at christmas markets or fairs… they are really good). /Lisa
Made it! Delicious and very easy! This recipe is a keeper!
Can I use Pecans or Walnuts for this Recipe?
Pecans work well, but I have not tried it with walnuts so I can’t say for sure. You can always give it a try (I think it should work) – just watch them closely.
I mixed pecans and almonds!
AmaZing I swear I have no reason to ever buy somewhere else again. No lie every recipe says how great there’s are and the reviews talk about how great they are too and everyone loved them when they made them. THIS IS THE RECIPE THAT DESERVES THAT CREDIT!!!!!!!!!!
I made them and FANTASTIC! I don’t need a nut cooker. U can do it right in ur pan.
Oh my, the smell of these nuts at markets, fests and walkplatzes is one of my favorite memories of our time in Germany! Thank you for sharing this recipe, I WILL be making them soon. I just discovered your blog and am loving all your recipe posts and the memories they are bringing me! I’ll be trying many of them!