These sweet and crunchy nuts made their debut at the very first Oktoberfest in 1810. Since then, they have become a staple in Bavarian Christmas Markets, and winter festivals. Enjoy this special treat warm, and with friends!
RECIPE:
100 ml Water
60 g Brown Sugar
60 g White Sugar
1 tsp Vanilla Sugar
2 tsp Cinnamon
200 g Raw Almonds (Skin on)
Pinch of Kosher Salt
Combine Water, all Sugars, and Cinnamon in a non-stick pan and bring to a boil over medium-high heat. Add Almonds and Salt. Lower heat to medium. With a wooden spoon, stir constantly until all the water evaporates. It will become crumbly and dry. (Do not stop stirring or it will burn!) Keep stirring until a gloss just starts to appear on the nuts.
Remove from heat and dump the nuts onto a heat-safe surface lined with parchment paper. Separate the pieces with 2 forks and allow to cool on the parchment paper for about 15 minutes. These are traditionally served warm in a paper cone. Enjoy!
