Gebrannte Mandeln
SweetNov to Dec
Gebrannte Mandeln suit anyone who wants something sweet to carry while walking a market, and the trade-off is a sticky sugar shell that clings to your teeth. Bautzen's Wenzelsmarkt and Berlin's Spandau market both name them in their own descriptions.
Gebrannte Mandeln are almonds stirred with sugar and water over heat until the sugar caramelises into a crunchy brown coat. Vanilla sugar and cinnamon are the usual extra flavours, and stalls coat other nuts the same way. Berlin's Spandau district sells its own market on the smell of Glühwein and gebrannte Mandeln drifting through the old town.
Sources give two dates for the recipe. English Wikipedia credits the first recipe to the 17th century and to Clément Jaluzot, cook to Marshal du Plessis-Praslin, which is where the French name praline comes from, though it notes the story is murky. German Wikipedia says recipes for gebrannte Mandeln are documented in 18th-century Europe. Today they're a fairground snack across Austria, Switzerland, Germany and Scandinavia.
Worth knowing
- Look past the almonds: stalls also roast macadamias, peanuts, Brazil nuts, pecans, walnuts and cashews in the same sugar coat.
Quick answers about Gebrannte Mandeln
What are gebrannte Mandeln?
Gebrannte Mandeln are almonds coated in caramelised sugar, often flavoured with vanilla or cinnamon. German Christmas markets and fairs sell them warm from the pan.
How do you order Gebrannte Mandeln?
Ask for gebrannte Mandeln and say Mandeln if you want almonds, because the same stalls coat cashews, peanuts, walnuts and macadamias the same way.
When is Gebrannte Mandeln in season?
Gebrannte Mandeln: Christmas markets through Advent, and open-air fairs at other times of year.