Bavarian Sugared Almonds are a festival favorite made with sugar coated nuts with a hint of spice, easily baked in the oven.
Bavarian Sugared Almonds
By Sue Lau | Palatable Pastime
This week’s theme for Sunday Supper is nostalgic summer recipes. I chose to do the Bavarian Sugared Almonds because they remind me of old fashioned food fairs and summer festivals, such as state and county fairs. These can also be done with pecans or any kind of nuts really.
Simple to do, while they are traditionally made with sugar in a heated pan over flame, using an egg to bind the sugars to the nut allow these to be made in the oven with an occasional stir.
You can adjust the spices as you like- I like a milder cinnamon flavor and I think the touch of nutmeg offers a hint of buttery flavor. These are also not too sweet like some I have tried. They make a great snack to keep around, or as I did- take them along as an optional dessert on a picnic.
I do hope you enjoy and browse the other Sunday Supper recipes for the week as there seem to be lots of good ones!
Happy Fathers Day to all the Dads out there! Till next time-
~Sue
Bavarian Almonds
Ingredients:
- 1 pound whole shelled raw almonds
- 1 egg white
- 1 teaspoon vanilla
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Method:
- Preheat oven to 275ºF.
- Line a baking sheet with silpat and set aside.
- In a small bowl, whisk egg white until foamy, then stir in the vanilla.
- Add the almonds and stir to coat.
- In another bowl, stir together the sugars, salt and spices.
- Gradually stir sugar mixture into wet almonds until all the sugar is taken up.
- Spread almonds on the silpat in a single layer.
- Bake for 75 minutes, stirring after every 15 minutes.
- Allow to cool on the pan, then store in an airtight container until needed.
From the kitchen of palatablepastime.com
Nostalgic Summer Recipes
Hosted by Coleen of The Redhead Baker
Beverages
- Blueberry Lavender Lemonade by Beauty and the Beets
- Natural Pink Pineapple Lemonade by Food Lust People Love
Breakfast
- Rhubarb Muffins by Wholistic Woman
- Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings
Appetizers
- Gazpacho Shooters by That Skinny Chick Can Bake
- Strawberry Fruit Dip by Books n’ Cooks
Main Dishes
- Classic Shrimp Roll Sliders by Crazed Mom
- How to Cook Hot Dogs by Life Tastes Good
- Wiener Schnitzel by Caroline’s Cooking
Side Dishes
- Baked Beans by Magnolia Days
- Creamy Ranch Potato Salad by Dash of Evans
- Southern Fried Squash by Peaceful Cooking
- Spätzlesalat (German Spaetzle Pasta Salad) by Tara’s Multicultural Table
- Summer’s Best Tomato Cucumber Salad by Delaware Girl Eats
Desserts
- Ambrosia Salad by Angels Home Sweet Homestead
- Bavarian Almonds by Palatable Pastime
- Blueberry Cobbler by Cosmopolitan Cornbread
- Boardwalk Funnel Cake by The Redhead Baker
- Buttermilk Pound Cake by Renee’s Kitchen Adventures
- DIY Drumsticks by A Mind Full Mom
- Double Corn Buttermilk Cake by What Smells So Good?
- Frosted Grapes by Culinary Adventures with Camilla
- Homemade Banana Pudding by Cooking with Carlee
- Homemade Drumsticks by Pies and Plots
- Japanese Melon Ice Cream by Ninja Baker
- Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
- Poke Cake by Our Good Life
- Maple Sugar Candy by Grumpy’s Honeybunch
- Mom’s Rhubarb Cake by Monica’s Table
- Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
- Pineapple Upside Down Cake by The Freshman Cook
- Pudding Pops by Hezzi-D’s Books and Cooks
- Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
- Sherbet Float by Cookin’ Mimi
- Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
- Strawberry Jello Pie by Tramplingrose
- Toasted Coconut Puppy Chow by Helpful Homemade
- Watergate Salad by Flavor Mosaic
I make my sugared nuts with an egg white, too! These look fabulous, Sue!
It is an easy method. It also works with the spicy nut blends. I like ot better than the baked nuts recipes without egg. Those can be a touch oily.
One of my favorite snacks to make! (and eat 😀 )
And so much more economical than to pay $5 for a handful at a fair.
You’re speaking my language, crunchy, sweet, cinnamon-y nuts. Oh my! Love this recipe.
Thanks!
oooh – love these! And how easy they are!
The ones done in caramelized sugar are actually a touch better, but these are so much simpler to make.
I’m pretty sure I could eat that whole bowl all by myself, Sue. Those almonds look wonderful!
I gave what I had to my daughter before I did exactly that! LOL!
These look like such an addictive snack. I bet they’d be great on ice cream too.
Especially if the were hammered/cracked a bit.
Love spiced almonds! I must try these soon.
They are most popular in autumn.
A perfect party snack or TV snack!
Or snacking on the way to the camera! …Many almonds gave their lives in route to being photographed. LOL!
I absolutely love candied nuts and these look great! They would be fun on a delicious salad too. Maybe with fruit and salty cheese! YUM!!
We’ve done a lot of candied nuts on salads- almonds, walnuts and pecans. I’d nix the cinnamon on those though. Just plain.
I bet my husband would eat these almonds! (the nut doesn’t like almonds he claims)
They’s work well with pecans too, depending what you have. Bill wants me to do cashews, but I might do those up spicy. He’d been buying wasabi cashews for awhile and liked them.
Sounds great!
Thanks!
These are absolutely dangerous. I’d demolish the whole dish before guests arrived. YUM!
I had to give some away to my daughter or I would have done just that.