Comments on: Burnt Sugar Almonds

By: Josef Touet

Josef Touet — Mon, 24 Jan 2011 01:09:46 +0000

here is my coment:
this product i remember very well every day goin&coming from scholl i hat to go by the street where the candy man hat his stand
he hat a oil barrell filled wit charcool and a big copper bowl maby
25-30″ in diameter and about 12″deep.ther hi made the good gebrannte Mandeln in the fall and winter.the smell was all over the aerea.he was making i think the same as in this report.
i am from Aachen Germany and now here in the USA.
i never will forget them thanks to this recipe i can make my owne.
this city hat other good things Aachener Printen since the 17
century and still made today.it is type molasses Cokies with rock
candyaand other ingredient,wich is stil a secret.i Am here since 1958 as to install a chokolate plant from Aachen to necco in
Cambridge.MA.after finish i dit go not back toAachen.
this a little story of my life rgards Joe Touet

By: Meg3232

Meg3232 — Thu, 23 Dec 2010 18:18:31 +0000

don’t triple these unless you know what your doing I messed up and wasted 6 cups of almonds. I did salvage them but I was very frustrated that they didn’t come out like my first single batch and these were the ones I was going to give away for Christmas!

By: Anonymous

Anonymous — Wed, 22 Dec 2010 16:38:32 +0000

These looked wonderful and we were excited to try them. After 4 batches, we’ve decided they are next to impossible to make and have them turn out.

By: Pamela

Pamela — Thu, 16 Dec 2010 21:52:46 +0000

Just a note regarding raw almonds – I hail from Ripon CA – THE almond capitol of the world (takes a bow) but I actually bought my almonds this year at Costco – I know, the shame of it.

However, they were not raw – so in making this recipe, once I added the additional 1/3 C of sugar it was WAY too dry and I had to add a bit more water. So, IMHO if you are NOT using raw nuts, my OPINION is to stick with just 1 C of sugar.

In any case, these are AWESOME!! And so easy to make.

By: Meg32

Meg32 — Thu, 16 Dec 2010 18:05:59 +0000

This recipe is great I just made them and they are wonderful!!! Ree I really don’t know how you had time to take pictures just the time I had to stop and get my vanilla and throw them in my sugar was getting hard you really need everything measured and ready to go!!! No time for stopping stirring to measure!
but they are great!

By: Shaheen

Shaheen — Thu, 16 Dec 2010 12:00:24 +0000

Thanx for the recipe. It turned out yummmmm. My kids enjoyed it. Thanks once again.

By: mrsq

mrsq — Wed, 24 Nov 2010 01:56:45 +0000

I made these this evening for the first time and THEY ARE WONDERFUL! They we not difficult at all. I had two packages of whole almonds which totaled 2 1/2 cups, so I added a teeny bit more water and sugar at the start. I did appreciate the photos and step-by-step instructions because it helped me gauge when the syrup was thick enough (by dragging spoon across bottom of pan) to move to the final sugar step. I will surely make these again!!

By: Lom

Lom — Sun, 21 Nov 2010 00:19:52 +0000

Looks easy enough to make, and I think it would be good to make it with different nuts; pecans, cashews, and black walnuts.

By: slickquilter

slickquilter — Sat, 20 Nov 2010 02:39:50 +0000

These are fabulous! I tried different spices: a mixture of cardamon, nutmeg, cloves and cinnamon. I’ll need to practice the timing, had trouble getting the sugar to stick. Wonderful aroma and great nibbles.

By: shellsonvancouverisland

shellsonvancouverisland — Wed, 17 Nov 2010 03:47:32 +0000

Just made these tonight ….. wow, they are good. I am going to try them again with pecans. I am going to add the extra sugar in when they are a bit more syrupy as the article suggested at the end. I found that they got very dry and difficult to stir otherwise and I think the sugar will adhere better.