Sugar-coated almonds (Gebrannte Mandeln)

[Thermomixer]

Thanks viv - hope sargo gives it a go. 

[sargo]

This recipe is from the site www.wunderkessel.de. No idea if it works but the author says it's for the TM 21.

150g sugar and 1/2 MC water in TMX, cook 4M/100C/speed 2.
Add 1/2 tsp cinnamon.

Attach butterfly, add 200g whole almonds, cook 5M/100C/speed 1.

Spread the almonds onto a baking sheet and distribute evenly to dry (or dry them in the oven for a few minutes).

I really hope this works

I appreciate this but since there are other ways to sugar almonds that don't risk my butterfly or even perhaps my TMX, I think I will forgo the opportunity to risk it!

[Thermomixer]

Fair call - once bitten....

[scyrene]

I've just made some from the original recipe, although I adjusted for a smaller quantity of almonds. They were pretty syrupy, and I was worried it wouldn't work, but the moment the motor had a problem turning them, I turned it off and amazingly they'd been transformed - they looked exactly like the picture. I'm not sure what their texture is supposed to be like, so I won't bake them - they seem find, although they aren't crisp. Anyway, I'm impressed - simple and effective!

[judydawn]

You should have gone the whole hog scyrene and baked them - crisp and delicious indeed.  Perhaps try it next time to compare the 2 methods.

[Carrie]

Obviously the food colouring trick in the water worked Carrie.

Sorry JD, I missed this over the Christmas rush.
Yes, they turned out beautifully, the colour worked great. I meant to post pictures but they all got gobbled up too fast. I am making more this week so will post pics then.

[rubyslippers]

Another for my list of things to make!  I can't wait!

[rubyslippers]

This is supposed to be a better result but I haven't tried it out yet. Source: www.rezeptwelt.de.

Ingredients:
1 pack of unpeeled almonds (200g)
80 g brown (or white sugar)
1/2 tsp Christmas spice mix or cinnamon
about 10g water

Preparation
Put almonds, sugar and spices in TMX, place lid on top and cook 6min/varoma/soft stir/reverse. Add water and cook a further 9m/varoma/speed1/reverse. Tip out the almonds onto a baking sheet lined with baking paper and distribute evenly so that they don't stick together. Bake for about 15 minutes at 180C. Turn the almonds so that they bake evenly. Watch out that they don't burn.

I have made this one twice now.  The first time I stopped the first step with about 30 seconds to go as it sounded like the blades were going to jam.  Then I accidentally added 30g of water.  Baked them anyway.  A couple were a bit toffee looking.  They tasted a little too toasted for my liking...

[rubyslippers]

(cont)...

The second time I reduced the first step to 5min, made sure I only put in 10g of water & reduced the baking time to 10min and they were perfect!!  I love to just snack on them or have them with some Weis coffee and cream ice cream (until I learn how to make my own that is  ).

[Thermomixer]

Good work rubyslippers - let us know how you go with the ice cream   

[brazen20au]

does anyone know how far in advance you can make these safely?

[brazen20au]

ps: why is vivacity showing as a guest not a member?

[faffa_70]

ps: why is vivacity showing as a guest not a member?

Is it to do with the number of posts?? 

[judydawn]

I wondered the same thing.  I've never noticed any other guest able to post.

[judydawn]

does anyone know how far in advance you can make these safely?

You can safely make them anytime now Karen.  I was eating last year's well into the New Year with no sign of deterioration.  Just keep them in an airtight container. You just have to show some discipline and not eat them all between now and Christmas