Have you ever wondered how to make Christmas market nuts? Carts selling hot sugared almonds are a common sight at most European Christmas markets; the powdery sugar, crispy almonds and hint of cinnamon all combine to create a wonderfully festive combination, and they make a great little table gift or stocking filler. Stored in glass jars they should theoretically last for a couple of weeks, but I like to pack them into tiny paper cones; stuffed in your pocket they make a fabulous snack on any winter walk. (Recipe taken from “Craft Your Own Cosy Scandi Christmas by Becci Coombes).
And, if you are looking for more edible gifts to put in a DIY hygge Christmas hamper, have a look at our home-made gingerbread syrup recipe, hedgerow schnapps, home-made marzipan chocolates or try your hand at making Danish paper stars!
Brændte mandler (Danish sugar roasted Christmas market almonds)
Ingredients
(makes twelve small cones, plus extra for sampling)
- 200 g white granulated sugar
- 200 g whole almonds
- 80 ml water
- ½ tsp cinnamon
Instructions
- Place the water, cinnamon and sugar in a large heavy-based saucepan or frying pan, and bring to the boil over a medium-high heat, stirring constantly with a wooden spoon.
- Once the sugar has dissolved, tip in the almonds and simmer for about 10 minutes, stirring frequently.
- The mixture will bubble away until the water has evaporated; as soon as the sugar starts to re-crystallise, turn the heat down and keep turning the almonds until they are all coated in the golden crusty sugar and spice.
- If you prefer your almonds to be smoother and glossier, just keep stirring a little longer; the sugar will start to melt again and make a shiny, caramel finish.
- Tip the almonds out onto a sheet of baking parchment, and using two forks, separate the nuts out so they do not stick together as they harden.
- To make the paper cones, cut twelve circles from a roll of baking parchment, using a dinner plate as a template (the one used here was 27cms in diameter).
- Fold the paper circle in half, shiny side facing inwards, then in half twice more to make the cone shape.
- Fill with between twelve and fourteen almonds, then tie with baker’s twine in a pretty bow.
