Caramelised almonds

Do you like the almonds you can buy at Christmas markets? Nicely coated in a layer of caramel? You can easily prepare such crunchy nuts at home.


  • 250 whole almonds
  • 4 tbsp (50g) granulated sugar
  • 1 tsp ground cinnamon
  • 50 ml warm water


  • Put the sugar in a larger pot or pan.
  • Heat until brown, stirring constantly. Stir only in a circular motion, not with a ladle.
  • As soon as the sugar starts to become liquid and caramel in colour, pour in the hot water and add the cinnamon.
  • Heat again and stir, this time with a ladle, until all the sugar has dissolved and the mixture has a syrupy, sticky consistency.
  • Then add the whole almonds, stir and remove from the heat.
  • Tip the almonds onto a baking tray lined with baking paper. Take care not to touch the almonds if possible.
  • Leave to dry for at least 24 hours.

Video to recipe- Caramelised almonds

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