Air Fryer Candied Almonds (Brændte Mandler)

February 10, 2024

Air Fryer Candied Almonds (Brændte Mandler)

Brændte mandler — candied almonds — belong to Christmas and the markets. The smell of hot sugar and cinnamon is a fixture at Danish Christmas markets and in Tivoli, where the almonds are sold in paper cones straight from the pan. With an air fryer you can make them at home without standing and stirring over a hot pan.

It takes no more than whole almonds, sugar, water and a little cinnamon and vanilla sugar. Everything is mixed together and baked at 355°F (180°C) while you stir every five minutes. The water evaporates, and the sugar melts and crystallizes into a dry coating around the almonds.

The air fryer gives a matte, lightly granulated sugar coating rather than the shiny, glazed caramel from the pan method. The flavor is the same — sweet, toasted and spiced. The key is to keep the temperature down and stir often in the last few minutes, so the sugar crystallizes instead of burning.

Cooled and stored dry, the almonds keep for several weeks, so you can make a batch well before Christmas.

Ingredients

Makes about 350 g

200 g whole almonds with skins
200 g white sugar
100 ml water
2 tsp vanilla sugar
1 tsp ground cinnamon

Directions

Line the air fryer basket with parchment paper, so it covers part way up the sides. A heatproof metal bowl or baking pan that fits in the basket also works — metal conducts the heat best.

Put the almonds, sugar, vanilla sugar and cinnamon in the basket and stir together. Pour the water over, and mix thoroughly, so all the almonds are coated in the sugar-water mixture.

Bake at 355°F (180°C) for about 20 minutes. Stir the almonds every 5 minutes, so they are turned well and neither clump nor burn.

After 12-15 minutes most of the water has evaporated, and the sugar begins to melt and crystallize. The last 5 minutes go quickly: now stir frequently, so the dry, granulated sugar settles evenly around the almonds. Don’t let the sugar melt fully into liquid caramel — then it won’t take hold.

The almonds are done when they are covered in a dry, crisp sugar coating. Pour them out onto parchment paper straight away, and spread them out, so they don’t clump together. Let them cool completely, so the sugar coating sets.

Store the fully cooled almonds in a jar with a lid or a tin in a dry place. They keep for several weeks.

Notes

Temperature: Keep it at 355°F (180°C). If you want to run 390°F (200°C), cut the time down and keep an extra close eye on the last few minutes — the risk of burning goes up.
Crispness: If the almonds aren’t crisp enough after cooling, give them 3-5 more minutes at a time at 355°F (180°C), stirring in between.
Container: A metal bowl conducts the heat best and gives faster crystallization. Parchment paper directly in the basket is easiest to clean.
Look: Expect a matte, slightly dry sugar coating — not the shiny glaze from the pan method. The flavor is the same.
Variation: Cardamom, ground ginger or licorice powder can replace or supplement the cinnamon. Add it after cooling for a clean layer of flavor, if you like.