Best 3 Burnt Almonds Recipes
Burnt almonds, also known as "almendras garrapiñadas" or "pralines", are a delicious and versatile snack that can be enjoyed on their own or used as a topping for desserts and salads. They are made by coating almonds in a hot sugar syrup and then roasting them until they are slightly caramelized and have a beautiful golden-brown color. Burnt almonds have a sweet and nutty flavor with a slightly crunchy texture, making them a popular choice for parties, picnics, and other gatherings. With so many different recipes available, it can be difficult to know which one to choose. In this article, we will explore some of the best recipes for burnt almonds, providing you with all the information you need to make this tasty treat at home.
Here are our top 3 tried and tested recipes!
BURNT ALMONDS
The almonds are toasted in a crisp toffee coating and are irresistible. They make a terrific gift and if you can resist eating them they keep "forever" in an air tight container. Cooking & work times are just an estimate. I find I have to stand at the stove stirring them for about 10-15 minutes.
Provided by dreamerPrue
Categories Low Cholesterol
Time 20m
Yield 5-6 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large heavy based frying pan.
- Stir over a high heat and keep stirring until eventually the water is absorbed and the almonds are coated in white sugar.
- It is important to keep stirring and gradually the sugar caramelizes, turning to toffee, hence the "burnt" almonds. If you leave them on the heat after this they really will be burnt.
- As soon as all of the sugar has turned to toffee, tip them out onto a large sheet of baking paper (silicon coated paper) laid out on your kitchen bench. It is useful to have a helper at this stage to help spread them out a bit. This makes them easier to snap apart later.
- When cool, break them apart and store in an airtight container.
Nutrition Facts : Calories 803.9, Fat 43.7, SaturatedFat 3.4, Sodium 281.6, Carbohydrate 96, Fiber 9.8, Sugar 84, Protein 18.3
GERMAN GEBRANNTE MANDELN ( BURNT SUGAR ALMONDS)
This is one of many all time favoites I tried in Germany. I went to the Strawberryfest and you could smell them all the way down the fairway OMG!...served hot out of a huge copper kettle....in a big paper cone....They smell awesome and taste juust as awesome. I hope you enjoy this little taste of Deutchland! Not often found in...
Provided by JoSele Swopes
Categories Appetizers
Time 50m
Number Of Ingredients 9
Steps:
- 1. First, scrape the inside of the vanilla bean and add it to the 1/3 cup sugar. I use a sifter with the sugar to break up the sticky seeds and mix it well. Set aside. Instead of throwing it away, you can always put the rest of the vanilla bean in with your vanilla sugar to boost its aroma.
- 2. Add the 3/4 cup sugar, 1/3 cup water and 1 teaspoon cinnamon to the heavy saucepan and set it over medium heat. Stir to mix, then bring it to a boil before adding the almonds.
- 3. Add the almonds to the pan after the sugar water comes to a boil. Stir over high heat, to boil the water away.
- 4. The sugar will finally dry out and the almonds will take on a grey-brown tinge. Keep stirring, so that the almonds do not burn on the bottom of the pan. Turn the heat under the pan to medium or medium-low, to keep the sugar from browning too fast and burning.
- 5. Turn burner to medium-low. At this stage, the sugar heats up and starts to melt. It is already brown from the cinnamon, so it is hard to see the color change. Just keep stirring, so that the almonds become evenly browned and about half of the sugar is melted and gives the almonds a shiny coat.
- 6. A second coating of sugar is added at this point. Pour the reserved 1/3 cup sugar over the almonds and stir. Keep stirring, watching the sugar melt and coat the almonds. Fresh almonds will start crackling or popping about now. This is residual water in the water expanding or escaping. If the almonds are older, there will not be as much noise. Keep stirring until the almonds are fairly shiny, but still a bit lumpy. They will stick together but you will separate them later. When they are shiny, but not burnt (this takes careful watching and decisiveness) remove from heat.
- 7. Spread the almonds on a cookie sheet. They are very hot, so only use a spoon. You may also use buttered foil or a buttered cookie sheet, but here I used a non-stick cookie sheet. While they are cooling, keep breaking them apart. When they are cool enough, continue breaking them apart with your fingers until they are all separated.
- 8. The burnt sugar almonds can be eaten warm, but when they are fully cooled, the candy coating hardens to a nice crunch. Store them in a dry, closed container. They keep for several weeks, if you can refrain from eating them, but almonds will eventually go rancid, so do not keep them too long. Here is a 3 minute video of almonds being prepared for sale in a copper kettle and a fancy mixer. It shows a third coating of sugar on the almonds but they explain that this if difficult to recreate at home.
- 9. If you need a thicker coating, remove the almonds to a colander, melt another cup of sugar in the pan and return the almonds to the caramelized sugar, stirring well. Add several spritzers of water to help the sugar coat evenly. Spread on a cookie sheet and cool as described. The clean-up is very easy. Fill the pan with water and let it soak a few minutes. The sugar dissolves in the excess water and is simple to remove.
BURNT ALMONDS IN THE MICROWAVE
One of my favorites. A friend of mine showed me this and they taste just like the ones you can buy off the vendors at the trade shows. This are really quick with no mess (something I don't mind at all). Great snack for watching those sporting events like the Superbowl.
Provided by Marlitt
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a glass or ceramic microwaveable dish mix all ingredients stirring to make sure everything is mix well. Do Not use a plastic dish for this because it gets hot and melts.
- Microwave for 4 minutes at 600 watts.
- Take out and stir.
- Put back in the microwave for another 2 minutes.
- Take out and spread an a sheet of foil to cool off.
Nutrition Facts : Calories 774.5, Fat 59.9, SaturatedFat 4.6, Sodium 384.9, Carbohydrate 47.1, Fiber 13.4, Sugar 30.7, Protein 25.1
Tips:
- Choose the right almonds: Select whole, unblanched almonds for the best flavor and texture.
- Use a heavy-bottomed pan: This will help distribute heat evenly and prevent the almonds from burning.
- Toast the almonds in a single layer: This will ensure that they cook evenly.
- Keep a close eye on the almonds: They can burn quickly, so stir them frequently.
- Remove the almonds from the heat as soon as they are toasted: This will prevent them from overcooking.
- Let the almonds cool completely before storing them: This will help them to retain their crispiness.
Conclusion:
Burnts almonds are a delicious and versatile snack that can be enjoyed on their own or added to a variety of dishes. They are also a good source of healthy fats, protein, and fiber. With just a few simple ingredients and a little bit of time, you can easily make your own burnt almonds at home. So next time you are looking for a healthy and satisfying snack, give burnt almonds a try!
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