I tried this recipe today, and this has been the best one I've tried!! The almonds are nice and toasty, and the coating from the mixture is delicious! I think putting them in the oven made it even better! I will definitely be using this one from now on!
This is the simplest recipe! I did it with peacans because my local store didn't have almonds and it still worked perfectly. I also added a dash of vanilla extract from what I saw on some other recipes. Thank you for the Video!
Great short & sweet video! I personally will add some ground vanilla bean power in addition to the cinnamon & sugar, but yes this is the most authentic method for German (Bavarian) roasted almonds I've seen on the InterNUT so far. (bad pun).
I'm so glad that I figured out which roasted peanuts have cinnamon on them. I didn't know what they were for such a long time after I had them years ago when I went to the Austrige festival. But, thank God I know what they are, so I can pick them up at my local grocery store!
Look no further this is recipe gives the best results. They taste exactly like the ones sold in L.A. and San Diego Zoo!!! Easy to follow instructions with exact ingredient measurements. Thank you!!!
Thanks for posting this, I love to get these at festivals when I go, the problem is, the bag goes away so fast. I tried to make these once and it was a fail. I hope this will work for me and they will taste as good as the festival almonds..
I have to agree with astraldk. This version is delicious, but the sugar stays in that "furry" stage this way. I prefer to take them further to what they call "hard crack" stage and the sugar caramelizes again. At that point the almonds are more of a candied nut rather than a coated nut. Both ways are good, but just in case others may prefer a less messy nut since the sugar won't come off onto your fingers.
There is a window of roasting time you have to hit. Once the sugar looks furry and starts to pull together with the almonds, turn off the heat or the sugar will melt and liquify again.
Thank you so much! Now i finally understand that I've been cooking my almonds for too long thats why the sugar turns back to syrup and eventually burn! 😅
Stephanie Jo Rountree It was, but that was back in 2011, right before we switched over. We’ve been exclusively cast iron and stainless steel since early 2012. Good question!
BETSY! I looked at all kinds of recipes and yours was the best! I added a tsp. of vanilla as part of the liquid. Very easy, no nonsense. I used raw almonds so had to do the extra step, but it wasn’t a big deal. THANK YOU!!!
These almonds are only halfway done. The sugar needs to caramelize again after the "furry" phase. Keep stirring and lower the heat. Once the almonds start making loud cracks, you're done.
Wouldn't toasting your nuts before adding to the pan replace the need to do it afterwards? Or does doing it afterwards improve the product? I think I'll try it both ways lol Thanks :o)
Cooking in the pan is for the sugars to crystalize not for cooking of the nuts. Some people prefer raw nuts, others roasted. Like you said, try both and see which you like better. Let us know how it goes and which you prefer!
I tried this recipe today, and this has been the best one I've tried!! The almonds are nice and toasty, and the coating from the mixture is delicious! I think putting them in the oven made it even better! I will definitely be using this one from now on!
These remind me of when I used to go to the carnival..they are the first thing I look for, so yummy
Finally a recipe that shows the crystalization method instead of egg whites and baking
I come back to this vid every single time I make these! Grew up eating these at the LA Zoo! Absolutely my fav! Thank you !
This is the simplest recipe! I did it with peacans because my local store didn't have almonds and it still worked perfectly. I also added a dash of vanilla extract from what I saw on some other recipes. Thank you for the Video!
Loved this! I baked mine for 10 min like you said and it was even better! Thanks my kids and my neighbors loved this!
I made this recipe a few days ago… delicious… I also added a little vanilla… Mmmm Gooood!
Just made these and they turned out great! Thank you for taking time and energy to share this recipe!
Great short & sweet video! I personally will add some ground vanilla bean power in addition to the cinnamon & sugar, but yes this is the most authentic method for German (Bavarian) roasted almonds I've seen on the InterNUT so far. (bad pun).
gonna try em today thank you for this
I'm so glad that I figured out which roasted peanuts have cinnamon on them. I didn't know what they were for such a long time after I had them years ago when I went to the Austrige festival. But, thank God I know what they are, so I can pick them up at my local grocery store!
Look no further this is recipe gives the best results. They taste exactly like the ones sold in L.A. and San Diego Zoo!!!
Easy to follow instructions with exact ingredient measurements. Thank you!!!
Glad you like them!
Thanks for posting this, I love to get these at festivals when I go, the problem is, the bag goes away so fast. I tried to make these once and it was a fail. I hope this will work for me and they will taste as good as the festival almonds..
They're done, we've made them DOZEN's of times.
Turned out amazing🙌🏼🙌🏼 thank you for sharing
can't wait to try it out, I love cinnamon and nuts. Do you think you could use other nuts ?
These are great and so easy and fast to make and enjoy.
They are divine❤🥰👍
I watch this video every time I wanna make this treat, I've been doing it for years
lou segina But your comment is only 1 year's old😁
@@raven3067it's 8yrs old now 👀
Made this and it tasted awesome!!!!!!
I have to agree with astraldk. This version is delicious, but the sugar stays in that "furry" stage this way. I prefer to take them further to what they call "hard crack" stage and the sugar caramelizes again. At that point the almonds are more of a candied nut rather than a coated nut. Both ways are good, but just in case others may prefer a less messy nut since the sugar won't come off onto your fingers.
you just saved me soo much money. Thank you so much.
in deed she did. :)
Can't wait to try these!!
can someone tell me the measurements of each ingredient? thank you!
We haven't tried honey yet, but if you do be sure to comment again letting us know how it went.
There is a window of roasting time you have to hit. Once the sugar looks furry and starts to pull together with the almonds, turn off the heat or the sugar will melt and liquify again.
Thank you so much! Now i finally understand that I've been cooking my almonds for too long thats why the sugar turns back to syrup and eventually burn! 😅
Looks like a great recipe! Was that a teflon pan you were using? Hope not!
Stephanie Jo Rountree It was, but that was back in 2011, right before we switched over. We’ve been exclusively cast iron and stainless steel since early 2012. Good question!
@@MattJabs Thanks, Matt. Good to know.
Boy, this made me, a guy who doesn't cook look like a candy guru. Instant popularity :)
Extra nutty flavor😂
BETSY! I looked at all kinds of recipes and yours was the best! I added a tsp. of vanilla as part of the liquid. Very easy, no nonsense. I used raw almonds so had to do the extra step, but it wasn’t a big deal. THANK YOU!!!
can i use alcohol sugar ?
This looks so bomb!!! Trying this tomorrow thanks for such an easy no bake recipe glad Ive stumbled upon your channel
And I’m Betsy too! 🖤
We haven't tried other nuts but I imagine you can.
Thank you, thank you, thank you!!You made it look very simple and efficiente.Happy 2016!!
+Roseli Gambini Glad the recipe worked for you!
These almonds are only halfway done. The sugar needs to caramelize again after the "furry" phase.
Keep stirring and lower the heat. Once the almonds start making loud cracks, you're done.
Wouldn't toasting your nuts before adding to the pan replace the need to do it afterwards? Or does doing it afterwards improve the product? I think I'll try it both ways lol Thanks :o)
Cooking in the pan is for the sugars to crystalize not for cooking of the nuts. Some people prefer raw nuts, others roasted. Like you said, try both and see which you like better. Let us know how it goes and which you prefer!
Can you use brown sugar?
We make the recipe as indicated so if it is altered we cannot guarantee results.
Thank you for this
Nice
How much is medium?
LithuanianKid halfway between low and high
LOVE this! Thank you. BTW, did you ever get to making that applesauce?
Ha ha, yes we did. :)
Tackar
It didn't work it just turned into syrup
U cooked it too long
sugar ended it for me
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