Candied almonds

Roasted almonds are a classic at fairs and Christmas markets. With the Winter Magic you can easily create the Christmas flavor yourself. And when the scent of cinnamon, star anise and other spices wafts through the apartment while candying, a cosy, homely atmosphere immediately sets in.

• You can cut the almonds into smaller pieces before candying if whole almonds are too big for you.
• If the almonds stay in the pan too long, the sugar may partially separate from the nuts again. Then you can add some water again and reheat.
• Other nuts also taste great candied! Try e.g. walnuts, pecans or macadamia. I used candied walnuts for the walnut-orange-cake.
  see recipe
• You can easily get the caramelized sugar off the pan and cooking spoon if you soak them in water.
• When baking, I partially replace sugar with erythritol. Unfortunately, this is not possible with candying, since erythritol does not caramelize.