Candied almonds with the Thermomix® take 18 minutes and make 8 servings from 200 g of almonds. The trick: bring the sugar syrup to the boil first, then reduce the almonds in reverse direction. For that classic fairground crunch, follow the Thermomix® step with 6 to 10 minutes in the oven at 150°C.
We make these every year from mid-November, when the first Christmas markets open. One serving (about 25 g) has 140 kcal. Compared to Christmas market prices (3 to 4 euros per 100 g), the homemade version at roughly 1 euro per 100 g is considerably cheaper.
Candied Almonds with the Thermomix®
Ingredients 0 / 6 ✓
- 120 g water
- 190 g sugar
- 15 g vanilla sugar
- 1 pinch salt
- 1 tsp ground cinnamon
- 200 g whole almonds (unpeeled)
Instructions 0 / 5
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1
Prepare the baking tray.
Line a baking tray with baking paper.
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2
Heat the ingredients.
Add water, sugar, vanilla sugar, salt and cinnamon to the mixing bowl and cook for 3 minutes / 120°C (TM31 Varoma) / speed 1.
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3
Reduce with the almonds.
Add the almonds to the mixing bowl and reduce for 12 to 18 minutes / Varoma / reverse direction / speed 1 without the measuring cup.
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4
Leave to cool.
Spread the almonds evenly on the baking tray and separate them with two forks or spoons. The sugar crust will remain fairly soft at this stage. Please leave the almonds to cool completely before eating. Risk of burns!
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5
Want your candied almonds as crunchy as those from a fairground stall? No problem. Place the baking tray with the almonds from step 4 into the oven, preheated to 150°C. Keep a close eye on them and bake for 6 to 10 minutes. The sugar will start to bubble after a short time and can catch quickly. Leave to cool before eating.
Video
Nutrition per serving
Reverse direction is essential, not an optional tip
In the second step, the almonds go into the hot sugar syrup and are reduced for 12 to 18 minutes at Varoma on speed 1 in reverse direction. Normal direction would break the almonds apart and turn them into almond flour. Reverse direction turns the almonds gently so that every single one gets an even coating of sugar.
If you forget reverse direction: after 2 minutes you will notice the almonds spinning and breaking. Stop immediately and start a fresh batch. Rescue the broken pieces as an ice cream topping or stir them into muesli.
Without the measuring cup: why the steam needs to escape
During the reduction, the measuring cup must be left OFF (do not place it on top). The water in the sugar syrup evaporates, the sugar concentrates and crystallises onto the almonds. With the measuring cup on, the moisture stays in the mixing bowl and the sugar will not caramelise properly.
Instead, place the splatter guard on top (or rest a sieve over the opening). This stops sugar droplets flying out of the mixing bowl without blocking the steam. This detail is skipped in many Vorwerk community recipes, but it is key to getting the right texture.
The oven step for fairground crunch
The Thermomix® method alone gives almonds with a fairly soft sugar crust. For the classic fairground crunch: preheat the oven to 150°C top and bottom heat, spread the finished almonds on a lined baking tray and bake for a further 6 to 10 minutes. Keep a close eye on them: check after 6 minutes, then every minute after that.
That is the main difference from many Vorwerk community recipes that only show the Thermomix® method. With the oven step the sugar crust becomes hard and snaps when you bite in, just like at a Christmas market. Without it, the coating stays too soft.
Vorwerk variation with butter and no water
An alternative method: almonds, sugar, cinnamon and 20 g butter in the mixing bowl, 6 minutes Varoma, reverse direction, gentle stir setting. Then add water and go again for 6 minutes. This butter version gives a softer, glossier crust. If that appeals to you, give it a try. We stick with our butter-free version because it keeps for longer.
Gingerbread spice instead of cinnamon is another variation: 1 tsp gingerbread spice instead of 1 tsp ground cinnamon. This gives a more complex Christmas note with cloves, cardamom and nutmeg. It works particularly well for Advent gifts.
Take care when separating: risk of burns
After tipping the almonds onto the baking tray, they are at a temperature of 130 to 150°C (sugar melts at 160°C). That is hotter than boiling water. Separate them with two forks or wooden spoons. Do NOT touch them with your hands. Leave to cool completely before eating, at least 30 minutes.
If you have children around: let them have some only after the almonds have cooled down. We have experience with sugar burns on fingers and it is not pleasant. It is better to wait 30 minutes than to grab them too soon.
Keeps for 3 weeks in a tin, great as a gift
In an airtight tin or bag at room temperature the almonds keep for 3 weeks. In higher humidity (in the fridge or damp rooms) they will go soft. Stored somewhere dry they stay crunchy. For longer storage: vacuum-seal or freeze (up to 6 months).
As a gift: fill into 200 ml screw-top jars with a label. It looks charming and makes a budget-friendly, personal gift for colleagues or a small treat to bring along to Advent gatherings. Classic cellophane bags with a ribbon work just as well.
Goes well with: mulled wine, gingerbread and vanilla ice cream.
Our tip: Christmas Crunch Thermomix®.
