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| Gløgg and Brente mandler (burnet caramelised almonds) |
You will need:
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| Almonds, water and icing sugar is all you need to make caramelised almonds |
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| Stir continuously to avoid the almonds actually burning |
❤️Once the water has absorbed and the icing sugar has dissolved, the almonds will look like they are coated in a white goo. I couldn't photograph this as this is the stage where you need to stir vigorously. This is to ensure the almonds do not actually burn. Keep stirring until the sugar has caramelised.
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| Working speedily tip the almonds onto an oiled baking sheet and separate them |
❤️Again working quickly tip the almonds out of the pan and onto a pre-oiled baking sheet. Using two forks, one in each hand separate the almonds from each other. Don't try doing this with your hands! The almonds cool and become hard quite quickly so make sure you separate as fast as you can.
❤️Place on a dish and serve with drinks, preferably some gløgg.
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| Brent mandler ~ Caramelised burnt almonds |
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| A warming gløgg and brente mandler, so very festive |
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| Brente mandler make a lovely gift too |
♥ Do you make edibles to gift at Christmas?
What are your favourite nibbles for Christmas? ♥
We started doing “substantial “ nibbles at noon on Christmas Day when the children were small and might not eat much lunch (and woukdnt wait happily till 3 for it). Now nibbles are still important..smoked salmon, nuts, pigs in blankets, devils on horseback. Might add these sweet nuts to make a new tradition!
ReplyDeleteLove that you have 'substantial' nibbles, love a good tradition , let me know if you add brente mandler to it too Beth
DeleteThese nuts look delicious Selma. We bake mixed nuts with sugar, salt, pepper and spices which are very moreish too.
ReplyDeleteIU looked up a recipe for your spiced nuts as soon as I read this comment, think we will try to make some next week, thanks for letting me know Jan
DeleteMy goodness, I remember having something like this at a German market, yummy! I intend to try making soe this afternoon.
ReplyDeleteLorraine, how lovely, do let me know how you got on making these and if indeed they were like the German ones. Hope all is well
DeleteThese sound delicious! Am adding them to my Christmas recipe collection. Thanks. I think we did cheeses on small crackers, with slices of sweet pickle or those small pickled onions on top. I'll have to think about that one . . .
ReplyDeleteI love crackers with cheese and pickle, making my mouth water Linne
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