Gebrannte Mandel - mit Erythrit Zero und Ceylon Zimt

The enticing scent of roasted almonds fills the air with a warm, sweet note reminiscent of cosy winter markets. Cinnamon and caramelised erythritol merge to create an aroma that envelops the senses and awakens anticipation. A hint of roasted flavour gives the almonds a special depth, while their crunchy pleasure turns every bite into a little moment of happiness.

Here is the recipe for roasted almonds with erythritol and cinnamon: 

Ingredients:

- 200 g almonds (unpeeled)
- 200 g erythritol BioZero
- 1 Ceylon teaspoon of cinnamon

Preparation:

1. preparation: 
   - Prepare a large pan or pot. 
   - Line a baking tray with baking paper. 

2. prepare the mixture: 
   - Add the erythritol to the pan and heat over a medium heat until the erythritol has dissolved.

3. add the almonds and cinnamon: 
   - Add the almonds to the pan and caramelise over a medium heat, stirring constantly.
-Continue stirring until the erythritol crystallises and an even cinnamon crust coats the almonds.

4. finish: 
   - Transfer the almonds to the prepared baking tray and separate them with a wooden spoon before they cool completely.

6. leave to cool: 
   - Allow the almonds to cool completely so they crisp up.

Note: 
Erythritol caramelises differently to sugar, so it is important to be patient and keep the heat even. Make sure it doesn't get too hot to avoid burning.