A visit to a German Christmas market without candied almonds would only be half as good, right? We always end up with a small bag of them in our pockets. In recent years, however, variations of classic candied almonds have become increasingly popular. Almonds that have been given an extra layer, like these delicious Candied Almonds with Kinder Chocolate. Absolute delicacies! If you like Kinder Chocolate, you’re sure to love these candied and coated almonds! I’ve never met anyone who didn’t like this sweet treat. ;P
I have to admit – these version of candied almonds is dangerous for me. I am able to inhale them within seconds! :P They are just too delicious to leave them lying around for long! Should I do that? No. My blood sugar is normally not very happy about that… That’s why I usually give them away as a gift to family or friends. I eat a few and the rest has to go! ;P
This is an official warning. If you try preparing this recipe anyway, you do so at your on risk! Don’t eat everything alone! Sharing is always better. ;) Nibble on these nuts with some friends, perhaps with a glass of mulled wine. That’s much better than chucking them down all on your own in the dark of the kitchen…
If you’ve never made candied almonds at home before, you’ll probably think »Oh boy, caramel« or »Hmm… that sounds like a lot of work«. Don’t worry! Candied almonds are one of the easiest snacks you can do for Christmas. All you have to do is boiling some almonds with sugar, a few spices, and water until the water is gone, and the sugar starts to caramelize. It’s not much more, really easy. Additional tips can be found in the recipe.
Once you have some candied almonds, you can theoretically refine them with pretty much anything, not just Kinder chocolate. In theory, any other chocolate candy or chocolate bar that can be melted works here. Throw the candied almonds into the melted chocolate/whatever, shake it and then let it dry. If you sprinkle the nuts with a generous amount of confectioners’ sugar, the chocolate will not melt when touching it. The perfect Christmas market snack – just homemade!
To make it even easier, you can use candied almonds from the Christmas market. Nobody will know. If you got a market nearby and don’t want to mess with hot sugar, this might be a good solution for you to still create something »homemade«. ;P
No need to make it harder than necessary, right? Although preparing the candied almonds at home is really easy. But maybe you don’t have almonds at hand or are not happy with work with hot caramel. I think a lot of people are a bit afraid of that…
As already mentioned, the recipe for classic Candied Almonds from the Christmas market is already available here on the blog. If you want to try another Christmas market classic, you should take a look at my Simple & Easy Quarkbällchen. You can find those at almost every Christmas market as well, and they are just as delicious as the almonds ;P
INGREDIENTS / ZUTATEN
(3 servings)
7 oz. (200g) almonds (skins on)
3/4 cup (150g) sugar
3.5 oz. (100ml) water
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
2.8-3.5 oz. (80-100g) Kinder Chocolate*
some confectioners’ sugar for dusting
(3 Portionen)
200g Mandeln
150g Zucker
100ml Wasser
1 TL Vanille Extrakt
1/2 TL Zimt
80-100g Kinder Schokolade*
etwas Puderzucker zum Bestäuben
DIRECTIONS / ZUBEREITUNG
1. Line a baking sheet with baking parchment and set aside.
2. Mix sugar, water, vanilla extract, and cinnamon in a not too big (stainless steel) saucepan and bring to a boil. Add the almonds and cook over high heat, stirring constantly (with a simple wooden spoon), until the liquid in the saucepan has boiled away, and the sugar looks dry again. Do not stop here. Keep stirring until the sugar starts to melt and caramelize. The almonds are perfect when they are partially shiny, but you can also see the slightly rougher sugar layer here and there. To ensure nothing burns, lift the saucepan off the stove from time to time while stirring and continue stirring until the perfect consistency is achieved.
3. Transfer the almonds to the prepared baking sheet and spread them out with the wooden spoon. If the almonds stick together a little here and there – that’s ok. They should not cool down as a big block/pile on the tray.
4. Add the chocolate to a microwave-safe container (ideally with a lid) and melt the chocolate carefully in the microwave. Separate the roasted almonds, if necessary, and add them to the container with the melted chocolate. Mix/shake well until the almonds are completely coated with the chocolate. Transfer back to the baking sheet and spread out evenly again. Let the chocolate cool down and harden completely. If you want to speed up the process, place the baking sheet in the fridge for some time.
5. To prevent the coated almonds from sticking together, simply dust them with confectioners’ sugar and mix until the nuts are completely covered with the sugar and look white. Store the cooled nuts in paper bags or glass jars for up to 7 days.
Tip: Don’t worry if the caramel has hardened in the pot, it’s easy to remove. Simply fill the slightly cooled pot to the brim with water and leave to stand for a while. The sugar will dissolve by itself and the pot will be super easy to clean!
1. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Zucker, Wasser, Vanille Extrakt und Zimt in einem nicht zu großen (Edelstahl-) Topf verrühren und dann aufkochen lassen. Die Mandeln dazugeben und unter ständigem Rühren (mit einem einfachen Holzkochlöffel) bei höchster Hitzezufuhr so lange kochen/blubbern lassen, bis die Flüssigkeit im Topf verkocht ist und der Zucker wieder trocken aussieht. Hier jetzt nicht aufhören, sondern weiter rühren, bis der Zucker anfängt zu karamellisieren. Die Mandeln sind perfekt, wenn sie teilweise glänzen, man aber auch hier und da die etwas rauere Zuckerschicht sehen kann. Damit nichts anbrennt, kann man den Topf beim Rühren immer wieder mal von der Herdplatte ziehen und weiter rühren, bis die perfekte Konsistenz erreicht ist.
3. Die Mandeln auf das vorbereitete Blech schütten und mit dem Kochlöffel verteilen. Wenn die Mandeln hier und da ein wenig zusammenkleben, dann ist das ok – sie sollten allerdings nicht als Klotz auf dem Blech abkühlen.
4. Die Kinder Schokolade in ein mikrowellensicheres Gefäß (idealerweise mit Deckel) geben und vorsichtig in der Mikrowelle schmelzen lassen. Die gebrannten Mandeln voneinander trennen, falls notwendig, und dann in das Gefäß mit der geschmolzenen Schokolade geben – gut vermengen/schütteln, bis die Mandeln komplett mit der Schokolade überzogen sind. Zurück auf das Blech schütten und gleichmäßig verteilen. Die Schokolade komplett fest werden lasen. Wer es etwas eilig hat, kann die überzogenen Mandeln auch kurz in den Kühlschrank stellen.
5. Damit die überzogenen Mandeln später nicht zusammenkleben, einfach mit etwas Puderzucker bestäuben und gut vermengen, bis die Nüsse komplett mit Puderzucker bedeckt und weiß sind. Die abgekühlten Nüsse in Papiertüten oder Schraubgläsern bis zu 7 Tage aufbewahren.
Tipp: Keine Angst vor dem fest gewordenen Karamell im Topf – das bekommt man leicht raus. Den leicht abgekühlten Topf einfach bis zum Rand mit Wasser füllen und einige Zeit stehen lassen. Der Zucker wird sich von selbst auflösen und der Topf lässt sich dann super einfach reinigen!
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Here is a version of the recipe you can print easily.
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Candied Almonds with Kinder Chocolate
- Prep Time: 00:10
- Cook Time: 00:10
- Total Time: 00:30
- Yield: 3
- Category: Snacks
- Cuisine: Germany
- Diet: Vegetarian
Description
Candied Almonds are a staple on German Christmas markets – these candied almonds are coated with Kinder Chocolate. A great gift for Christmas :)
Ingredients
7 oz. (200g) almonds (skins on)
3/4 cup (150g) sugar
3.5 oz. (100ml) water
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
2.8-3.5 oz. (80-100g) Kinder Chocolate*
some confectioners’ sugar for dusting
Instructions
1. Line a baking sheet with baking parchment and set aside.
2. Mix sugar, water, vanilla extract, and cinnamon in a not too big (stainless steel) saucepan and bring to a boil. Add the almonds and cook over high heat, stirring constantly (with a simple wooden spoon), until the liquid in the saucepan has boiled away, and the sugar looks dry again. Do not stop here. Keep stirring until the sugar starts to melt and caramelize. The almonds are perfect when they are partially shiny, but you can also see the slightly rougher sugar layer here and there. To ensure nothing burns, lift the saucepan off the stove from time to time while stirring and continue stirring until the perfect consistency is achieved.
3. Transfer the almonds to the prepared baking sheet and spread them out with the wooden spoon. If the almonds stick together a little here and there – that’s ok. They should not cool down as a big block/pile on the tray.
4. Add the chocolate to a microwave-safe container (ideally with a lid) and melt the chocolate carefully in the microwave. Separate the roasted almonds, if necessary, and add them to the container with the melted chocolate. Mix/shake well until the almonds are completely coated with the chocolate. Transfer back to the baking sheet and spread out evenly again. Let the chocolate cool down and harden completely. If you want to speed up the process, place the baking sheet in the fridge for some time.
5. To prevent the coated almonds from sticking together, simply dust them with confectioners’ sugar and mix until the nuts are completely covered with the sugar and look white. Store the cooled nuts in paper bags or glass jars for up to 7 days.
Notes
Don’t worry if the caramel has hardened in the pot, it’s easy to remove. Simply fill the slightly cooled pot to the brim with water and leave to stand for a while. The sugar will dissolve by itself and the pot will be super easy to clean!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
