Danish Burnt Almonds Gluten Free Christmas Recipe

Danish Burnt Almonds Gluten Free Christmas Recipe:

This isn’t my recipe, my brother-in-law from Denmark was in India and made these Danish burnt almonds with sugar and almonds. You might have seen the packaged version of this at the supermarket but this is even better. You get to eat these fresh and warm. They are almost candy-like, not so healthy because of the sugar but hey once in a while we all are allowed to indulge, right? Btw these are called Burnt Almonds in Denmark 🙂 and in countries like Germany, Sweden, Denmark are very popular during  Christmas. Btw he made these with almonds, you can make them with walnuts too.

My Take: This recipe is easy and not so easy at the same time. Easy because the ingredients are too little plus the process is simple too. Not so easy because you have to be patient and attentive and it requires a lot of stirring.

Serves: 3-4

Prep Time: 5 mins

Cooking Time: 15 mins

Ingredients For Danish Burnt Almonds Gluten Free Christmas Recipe:

• Almonds: 2 cups
• Sugar: 1 1/3 cup
• Water: 1/3 cup
• You need A heavy saucepan, not a non-stick pan but a heavy-duty patila and a wooden spoon.

Method:

1. In that saucepan add the water, 1 cup of sugar and stir. Bring it to a boil over medium-low heat. Add the almonds, and now you can raise the heat to high. You have to stir constantly, this is very important; you have to stir until the water is boiled away.
2. After the water isn’t in the pot anymore, the sugar will begin to dry out a little but start to stick to the almonds. Keep stirring so that the almonds don’t burn.
3. Now turn down the heat to medium-low, because we don’t want the sugar to brown too fast and also the almonds to burn. Keep stirring until the almonds start having a shiny coat.
4. Now add in the rest of your sugar. Mix it well. Since the almonds and the sugar have been cooking for some time, the almonds will now make a popping or crackling noise.
5. Make sure the heat is not high; it should be medium-low or low. You have to keep stirring; now the sugar would have coated the almonds really well and the sugar coating would look shiny and lumpy. Also, the sugar will start to melt again, when this happens your almonds are close to getting done. Keep stirring, the sugar will melt, and it will again start recoating the almonds.

6. Wait until this happens, after the almonds have been nicely coated, turn off the heat. Take them off the heat, and spread them on a butter paper sheet, not too close to each other.

Make sure you DO NOT touch the almonds, they will be super HOT. If you touch them you would burn your fingers, also make sure the children are not around at this point. Use the spoon to transfer or spread them. When the almonds have cooled down you can taste them. Store them in an airtight container if you want to eat later, but I bet you would be too tempted to finish them off the moment they cool down.

Danish Burnt Almonds Gluten Free Christmas Recipe

Recipe by Khushboo

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Ingredients

• Almonds: 2 cups

• Sugar: 1 1/3 cup

• Water: 1/3 cup

• You need A heavy saucepan, not a non-stick pan but a heavy-duty patila and a wooden spoon.

Directions

• In that saucepan add the water, 1 cup of sugar and stir. Bring it to a boil over medium-low heat. Add the almonds, and now you can raise the heat to high. You have to stir constantly, this is very important; you have to stir until the water is boiled away.
• After the water isn’t in the pot anymore, the sugar will begin to dry out a little but start to stick to the almonds. Keep stirring so that the almonds don’t burn.
• Now turn down the heat to medium-low, because we don’t want the sugar to brown too fast and also the almonds to burn. Keep stirring until the almonds start having a shiny coat.
• Now add in the rest of your sugar. Mix it well. Since the almonds and the sugar have been cooking for some time, the almonds will now make a popping or crackling noise.
• Make sure the heat is not high; it should be medium-low or low. You have to keep stirring; now the sugar would have coated the almonds really well and the sugar coating would look shiny and lumpy. Also, the sugar will start to melt again, when this happens your almonds are close to getting done. Keep stirring, the sugar will melt, and it will again start recoating the almonds.
• Wait until this happens, after the almonds have been nicely coated, turn off the heat. Take them off the heat, and spread them on a butter paper sheet, not too close to each other.