Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Festive Seasons => Topic started by: vivacity on May 07, 2009, 01:51:44 pm
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These almonds are usually sold at fun fairs and are especially delicious at Christmas. I haven't tried these yet (still waiting for Thermomix to arrive) but they sound delicious and easy to make (and are probably a lot cheaper than the 3 Euros for 100g that you pay here). I found the recipe on a German site (http://www.rezeptwiese.de/rezepte/13703-gebrannte_mandeln_aus_dem_thermomix_tm_31).
Ingredients (serves four)
250g almonds
50 ml water
100g sugar
1 tbsp sugar to stir into the dry, hot almonds
cinnamon or other spices to taste
Preparation
1. Weigh 50ml water and 100g sugar into Thermomix jug.
2. Add 250 g almonds.
3. :-:, speed 2, 100C, for 15 minutes. You need to check whether the water completely boils dry and if the almonds have been stirred until they are dry. You'll need to stay next to the TM at this stage!
4. Remove the MC so that the steam can escape.
5. Sprinkle 1 Tbsp sugar (and the spices if used) over the almonds and distribute with only 3-4 stirs.
6. Serve.
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mmmmmmmmmmmmmmmmm :-*
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Well, I hope they're delicious..... My TM 31 finally arrived today ;D, so I'm going to try making these almonds asap just in case the recipe needs tweaking.
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Well, I hope they're delicious..... My TM 31 finally arrived today ;D, so I'm going to try making these almonds asap just in case the recipe needs tweaking.
Thanks and good luck - happy Thermomixing
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Vivacity, did you get to trying these? How did they go?
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Hi, Cathy. No, I still haven't tried these out, but since Christmas is round the corner, I will have to.
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Mmmm indeed, these do sound good. Think I'll give them a try sometime this week. :)
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Oooh, I've got to try these. I always loved them! Gebrannte Mandeln, and Heisse Maronen. The 2 must buys at any winter Fest ;D
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I must have a go at these also as I make them on the stove top and all the stirring is hard work!!!!
Thankyou
Trudy
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I made these today, how easy in the TM! Took just over 13 mins till they were dry, added the extra sugar and a few quick turns and they were ready. Lay them out on my silicone sheet until cooled, then put into a glass jar. They haven't stuck together - are all separate and taste great, very moreish!
Thanks for a great little recipe, Vivacity. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/thur008.jpg)
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I can see a few people getting a batch of these in their TMX Christmas hamper. Nothing like a picture to sell a product. Well done again JulieO.
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It's great that someone has actually tried the recipe out. Like I said in the first post, I found the recipe (it's not mine) on a German forum. They look so good on the photo, I think I'll try making them this afternoon. I need something to sweeten my day ;)
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Thanks Judy, and Vivacity, you brought our attention to the recipe by posting it here, so I still give credit to you for doing so, thankyou. :D
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Thanks again JO for making and photographing - helps entice others to make them :-*
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What a good gift idea :)
Thank you Vivacity and JulieO
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ohh yay! now i know what to put in those jars!
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Wondering if anyone has tried these with food colouring? I was hoping to make them red coated, and was thinking of adding the colouring in with the water.
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I tried the above recipe that I posted from a German site and I must say we were not particularly impressed. They weren't crisp enough, i.e. the almonds were still quite soft even after cooling. Didn't matter because I just chopped the result in the TMX and then rolled a roll of biscuit dough in the chopped almond mix and cut into slices before baking (see the recipe for Fresian biscuits).
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 hope this recipe is more successful.
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Thanks Viv :-*
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from reading this and the other thread it looks like the best option is to do as per this recipe but the
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 ? 10 minutes at 180C. Turn the almonds so that they bake evenly. Watch out that they don't burn.
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That sounds about right. I had mine in at around 150-160C for about 10-15 minutes while the short breads were cooking. It's just to dry them out.
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I have made so many batches of these - actually they are very addictive. My daughter and son-in-law have just arrived home from Germany and were happy that I had made so many. So thanks so much for posting the recipe.
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Thanks for the tip Sundari - saw some in the shops on Sunday and thought -bugger - another one I stiill haven't tried. :-))
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mmmm i just did 2 batches of these with cashews, they take less time to do
http://brazen20au.blogspot.com/2009/12/sugared-cashews-gf-tmx.html
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I've made 2 batches of these today, and they're beautiful.
I added food colouring at the beginning with the sugar and water, and mixed before adding the almonds, and then followed the recipe and finished off in the oven. Yummo, thanks heaps for posting the recipe.
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Obviously the food colouring trick in the water worked Carrie.
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These almonds are usually sold at fun fairs and are especially delicious at Christmas. I haven't tried these yet (still waiting for Thermomix to arrive) but they sound delicious and easy to make (and are probably a lot cheaper than the 3 Euros for 100g that you pay here). I found the recipe on a German site (http://www.rezeptwiese.de/rezepte/13703-gebrannte_mandeln_aus_dem_thermomix_tm_31).
. . . .
I just attempted to make these in the TM21 and I want to warn anyone else with the TM21 that this is not a good idea! As TM21 owners know, you duplicate reverse by using the butterfly and speed 1. As the syrup hardens around the almonds the butterfly can become embedded in something the consistency of concrete! I was able to stop the TMX before my butterfly shattered but only just! The cleanup of the bowl was also challenging.
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What a shame sargo - they are so nice too.
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Wonder if they may need to go a bit faster? Tebasile or vivacity may be able to check the German sites for TM21 recipes??
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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 ???
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Thanks viv - hope sargo gives it a go. :-*
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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!
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Fair call - once bitten....
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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! :)
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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.
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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.
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Another for my list of things to make! I can't wait!
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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...
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(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 :)).
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Good work rubyslippers - let us know how you go with the ice cream ;) ;) ;) :-* :-* :-* :-*
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does anyone know how far in advance you can make these safely?
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ps: why is vivacity showing as a guest not a member? :(
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ps: why is vivacity showing as a guest not a member? :(
Is it to do with the number of posts?? ??? ???
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I wondered the same thing. I've never noticed any other guest able to post.
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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 :D :D
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i'm assuming vivacity has had herself deleted :(
thanks judy :) i won't eat them! they're for teacher gifts and i just realised there are only 2 weeks left of school!!!
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Just finished making these - in fact still too hot to bottle, but have attached the pic. Thanks for the recipe :) I was in the process of converting my recipe which I have had since Noah built the ark, which uses massive quantities (6 cups almonds and 4 cups sugar) thankfully decided to check the forum. I omitted the spice and added the pink colouring to the *: with other ingredients, besides I used blanched almonds as that is what I had in cupboard. However I found DH stash of almond kernels, so I am about to do the version without food colouring. Cheers - Robyn :) :)
The pink colouring works well with raw peanuts!!!!!
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I made these tonight, they crystalised at about 17 minutes, I used raw sugar and everything else in the recipe the same.
The verdict: Delicious!
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i worked out this time around that if you want them to look darker and a little shiny you should stop them a little early, while they're still a little 'wet'. if you want them a bit dry and 'crystally' looking then you should keep going til you can hear the sound of the motor start to change.
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Thanks Karen for the specifics re change in motor, perhaps I won't need to keep stopping thermie and judging how close the mixture resembles that of the hand stirred version in frypan in the days pre thermie. I prefer the crystallised products but finish cooking when the nut still look a little moist particularly at the bottom of thermie. Cheers - Robyn :) :)
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Mmmm, these are so good!
(http://i618.photobucket.com/albums/tt266/nachothecat/6857add08f2e1eea098c9af40dc8f84f.jpg)