While walking in the streets of Denmark, especially in December, you’ll probably be hit with a lovely smell of cinnamon and vanilla. Most likely it will come from the candied almonds street stalls or as they’re called in Denmark: Brændte mandler (literal translation: Burnt almonds).
So since it’s nearing christmas, here is a recipe for them (as a small note while it’s easy it takes a bit of time. It’s quite important to cook over medium and low heat so that water evaporates from the almonds creating crunch, rather than soggy almonds):
2 dl of almonds (with the skin still on)
2 dl of water
2 dl sugar
1-2 teaspoons of vanilla and cinnamon (this can be omitted, but it gives some extra flavoring and a nice smell)
- Pour everything into a non-stick pan and set it over medium heat.
- Wait for the water to boil in (which takes quite some time)
- Once it’s reduced to a syrup, you should keep an eye on it and start stirring.
- At a point the water will have evaporated and the sugar will dry up and cling to the almond. Turn the heat down to low and stir continuosly. While it at this point might look either wrong or finished keep stirring the almonds. The sugar will after a while start to caramelize creating a nice brown gloss over the almonds.
- Once the brown gloss roughly covers the almonds but they don’t look smooth, you’re finished!