You will need: Grill grate
Top heat: approx. 200-220°C
Preheating: approx. 15 minutes
Working hours: 25 minutes

Ingredients for the Amaretto almonds:

• 100 g sugar
• 2 tbsp amaretto
• 3 tablespoons water
• 1/2 teaspoon cinnamon
• 1 sachet vanilla sugar
• 1 pinch of salt
• 200 g whole almonds with skin

Ingredients for the whiskey BBQ almonds:

• 100 g sugar
• 3 tablespoons whiskey
• 3 tablespoons water
• 1-2 tsp BBQ spice
• 200 g whole almonds with skin

In addition:

• Neutral cooking oil for the baking tray

Heat the MERKLINGER to approx. 200-220°C.

Coat a baking tray with oil.

Place the sugar, amaretto, water, cinnamon, vanilla sugar and salt in a cast iron pan and bring to the boil on the pull-out grill directly over the fire while stirring. (Be sure to use a wooden spoon with a long handle!) Simmer for about 3 minutes until the sugar has dissolved.

Add the almonds and continue stirring until the liquid has evaporated and the sugar crystallizes. This process takes about 10 minutes.

Now comes the actual caramelizing. After a few minutes, the sugar will begin to melt slightly and the almonds will start to shine. As soon as all the almonds are coated with a shiny layer of caramel, remove the pan from the Merklinger and spread the almonds on the prepared baking tray. Using two forks, separate the hot Amaretto almonds as well as possible and leave to cool.

Tip: 

If the sweet amaretto almonds are not eaten immediately, you can also use them for the amarettini cake with roasted almonds. (https://www.dermerklinger.de/rezept/amarettini-kuchen-mit-gebrannten-mandeln)

Tip: 

The whiskey BBQ almonds are made in the same way as the sweet version. 

If you like, you can also add a teaspoon of finely chopped rosemary.