by: Max M Rasmussen

Caramelized Almonds

Recipe with video - A classic from the childhood of every Dane. You cannot walk the shopping streets in the winter without them being made everywhere. but they are easy to make yourself, and the usually taste better than the bought ones.


  • 200 g (7 oz) almonds with skin (3 dl)
  • 200 g (7 oz) sugar
  • 3/4 dl (1/4 cup) water


making the sirup

Put all the ingredients into a frying pan or a wide pot.

Cook at medium to high heat until the water and sugar turns into a sirup.

Continue cooking until all the water has evaporated from the sirup and it turns back into sugar. 


When the sugar starts to melt then turn down the heat to prevent that the sugar and almonds burns easily.

Keep heating the sugar and almonds until the sugar melts and browns.

It is important that you continuously turn over the mixture with your turner. Keep taking the almonds in the bottom of the pan and put them at the top.

You really cannot overdo it. A short break in the turning and all can be lost. If the sugar melts too much it is unable to stick to almonds.

If it happens then you can add some more sugar. You might be lucky that it is enough.

As soon as all the almond is covered in a thin layer of browned sugar, then pour the almonds over onto something that can tolerate the heat.

Use the turner to make sure that they don't cool in big lumps. Once they are cooled down they are almost impossible to separate. 

Let them cool until you can touch them without burning, and then separate them completely.

You can eat them when they ar cool enough to not burn the inside of your mouth :-S


Starting with making a sirup is not strictly necessary. But it results in a better roasted taste of the almonds. It improves bot the taste and the consistency, and is what I find is missing with the bought almonds.

If everything goes wrong and the sugar melts too much, don't despair. It takes only 5 minutes to make a new portion. And the old can just be chopped up and used for a sweet muesli.