German Roasted Nuts – Transporting you to an open air German market.
I remember seeing these German Roasted Nuts at Christkindl Markets in northern Germany. The aroma filled the air at the market and has been a wonderful part of my memories of Germany my whole life. When you make these candied nuts, your entire house will smell divine. I usually make them during the Christmas holidays but I decided to make these for Valentine’s Day this year.
Click here to skip straight to the recipe!
A Great Charity Fundraiser!
My favorite charity back in Illinois is called Spay It Forward, which I help with fundraising. They have and annual St. Valentine’s Day bake sale. I’ve made these nuts many times before at the holidays, and I thought these would be a great thing to ship back home for the bake sale since they last a long time and could be sent well in advance. Unfortunately, I didn’t get them made early enough, so I shipped them out the Monday before the Saturday bake sale. I was able to fit 20 nut-cones in a medium flat rate priority shipping box from the United States Post Office. Which, indecently, was $0.35 cents cheaper than regular mail would have cost me from Florida to Illinois. This recipe makes twenty-eight 2 ounce portions by weight. They aren’t cheap to make but this makes a ton of nuts so it’s well worth the payout in the end for the charity.
Cute Cones!
When you get these nuts in Europe, they scoop them into a paper cone. I always try to find really pretty wrapping paper to construct my own cones when making these German Roasted Nuts. I was so happy to find this Valentine’s Day paper with flamingos and hearts. Perfect for nuts sent from Florida to Illinois. They also had Elephants with aqua colored hearts and wiener dog Valentine paper. For New Year’s Eve once, I used a gold paper. The possibilities are endless!
Enjoy!
Ani's German Roasted Nuts
Ingredients
- 1/2 Cup Spring Water
- 1 Pound Almonds
- 1 Pound Pecan Halves
- 2 Pounds Sugar I use unbleached, vegan, non-gmo
- 1 Ounce Real Vanilla Extract
- 3 Tablespoons Spring Water
- 2 Tablespoons Ground Cinnamon
Instructions
- Spread nuts out onto two half sheet pans and bake in the oven on 250 Fahrenheit for 20 minutes.
- Melt sugar, water, and cinnamon in a very large saucepan. Keep cooking until there are no more granules left about 10 minutes.
- Add roasted nuts to sugar mixture and stir and continue to "roast" in the pan for another 5 to 10 minutes, until they are no longer wet.
- Combine 3 tablespoons of spring water and real vanilla extract and pour over nuts and mix thoroughly.
- Pour nut out onto 2 parchment lined half sheetpans, and spread out evenly.
- Roast at 250 F for aproximately another 20 minutes checking every 10 minutes.
- Once nuts are dry and cooled, weigh out 2 ounce portions and place into parchment cones.
- Place parchment cone filled with nuts in decorative paper cones.
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