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Candied Almonds

Brente mandler (candied almonds) from Erken 1914: 250 g almonds are cooked with 500 g powdered sugar and 1.5 dl water, stirring constantly, until the sugar caramelizes and the almonds turn glossy.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 630 (falt i det fri)

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About the dish

Candied almonds belonged to the confections of Christmas and market fairs. Erken places them among the confection recipes along with croquant and chocolate drops.

How to make it

  1. 1

    Bring to a boil

    Put the almonds, sugar and water in a pot and cook over low heat.

  2. 2

    Stir until glossy

    Stir constantly. The mixture first dries out, and with continued stirring it becomes liquid again and the almonds turn glossy.

  3. 3

    Cool

    Pour the almonds out onto a tray and separate them from each other while they are still warm.

Changes from the original

Weights and measurements converted to modern units (g, dl). "Flormelis" (fine powdered sugar) is kept as powdered sugar/sugar. The method has been divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 630) → 1949 (korrekturlest, s. 760)~46% av teksten endretfjernetlagt til
¼ 1/2 kg. søte mandler ½ 1/4 kg. flormelis 1½ 1 1/2 del. vand. vann. De tørrede tørkede mandler, sukker og vand haves vann has i gryte, koker over svak varme, varme til det blir tørt, og røres stadig igjen, indtil inntil det atter blir flytende og mandlerne mandlene blir blanke. Heldes Helles av paa på en plate; mandlerne tages mandlene tas fra hinanden, hinannen mens de endnu ennu er varme.

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Frequently asked questions

Which ingredients do I need?
250 g sweet almonds, 500 g powdered sugar and 1½ deciliters of water. The almonds should be dried, and they are used with the skin on.
How do I know the almonds are done?
Cook the almonds, sugar and water over low heat while stirring constantly. First the mixture becomes dry and crumbly, then the sugar melts again and becomes liquid – at that point the almonds are glossy and done. Count on about 35 minutes in all.
What do I do right after cooking?
Pour the almonds out onto a tray and separate them from each other while they are still warm, otherwise they clump together when the sugar sets.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 630, in the chapter on confections and marzipan.

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