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Gingerbread Candied Almonds (Gebrannte Mandeln) by the Kitchen Maus

Gingerbread Candied Almonds (Gebrannte Mandeln)

These sugar and spice crusted almonds are quick, easy to make and utterly addicting. I dare you to eat just one. They will make your house smell like a German Christmas Market.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Author The Kitchen Maus


  • 2 cups of Raw Almonds
  • 1/2 cup of Water
  • 1 cup of Sugar
  • 1 1/2 teaspoons of Vanilla Sugar
  • 2 teaspoons of Lebkuchen Spice

Lebkuchen Spice Blend

  • 1 tablespoon + 3/4 teaspoon of Cinnamon
  • 1 teaspoon of Ground Cloves
  • 1/4 teaspoon of Ground Allspice
  • 1/4 teaspoon of Coriander
  • 1/4 teaspoon of Cardamon
  • 1/4 teaspoon of Ground Ginger
  • 1/4 teaspoon of Ground Anise Seed
  • 1/8 teaspoon of Ground Mace
  • 1/8 teaspoon of Nutmeg


  • A large Stainless steel pan I use a 10"
  • Parchment paper
  • Cookie sheet


  1. Line a small cookie sheet with parchment paper and set aside. Mix sugar, vanilla sugar and Lebkuchen spice blend.
  2. Add water and sugar mix to your pan. Set on medium heat to bring to a boil. We want bubbles over the entire surface before adding almonds. Once boiling, add almonds and stir frequently to evenly coat for 8 - 10 minutes. In the last 2 minutes, the water will have evaporated and sugar mix turned powdery. Stir continuously until the sugar mix starts to melt and glaze the almonds. Remove from heat and pour onto the parchment paper lined cookie sheet. With two forks, separate any almonds sticking together. Let cool for 5 - 7 minutes and then enjoy!

Recipe Notes

For a more traditional version, sub the Lebkuchen spice mix for 2 teaspoons of cinnamon.
If you can't find ground anise seed, you can grind your own with a mortar and pestle or spice grinder.

Adapted from Kuechechaotin