Biology:Candied almonds
 Candied almonds | |||||||
| Alternative names | Gebrannte Mandeln, Garrapiñadas, Addormentasuocere | ||||||
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| Place of origin | Spain , Germany, Switzerland, Austria | ||||||
| Main ingredients | Almonds | ||||||
| Ingredients generally used | Sugar | ||||||
| 304 kcal (1273 kJ) | |||||||
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Candied almonds are nuts (usually almonds) that have been cooked in a special way, so they end up coated in browned, crunchy sugar.[1][2] Candied almonds are cooked by heating brown sugar or white sugar , cinnamon and water in a pan then dipping the almonds in the sugar mixture. [3]They are a typical open air fair snack in Italy where in the Tuscany they are called Addormentasuocere but also common in other regions with different names. In Spain they are called "Garrapiñadas". In Switzerland and Germany they are called "Gebrannte Mandeln".[4] They are also fairly common in Denmark, Norway and Sweden, being frequently sold at Christmas markets, where they are similarly known as "brændte mandler", "brente mandler" and "brända mandlar" respectively.
References
- ↑ Movida's Guide to Barcelona - Frank Camorra
- ↑ Coques i corassons i altres llepolies de la Ribera d'Ebre i la Terra Alta - Anna Llop i Rams, Laura Mur i Cervelló. p. 17. (in Spanish)
- ↑ "Candied Almonds" (in EN). https://www.allrecipes.com/recipe/152931/candied-almonds/.
- ↑ "Burnt Sugar Almonds - Gebrannte Mandeln from Germany". About.com: German Foods. http://germanfood.about.com/od/adventandchristmas/ss/burnt_sugar_almonds.htm. Retrieved 12 August 2014.
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