Don’t call it Oktoberfest, go to the “Wies’n!” The time of year when laughter fills the air, beer flows freely, and the sweet scent of roasted almonds drifts through the lively crowds. This celebration of Bavarian culture is more than just a festival – it’s a feast for all senses. From the clinking of beer steins to the cheerful oompah music, everything feels larger than life. And of course, what’s D’Wies’n without a treat? This year, indulge in something a little different with my Oktoberfest Special – Two Kinds of Candied Almonds: Sweet and Sour. Whether you crave something sugary or a tangy twist, these candied almonds bring a delightful balance to all the festivities. So, grab a pretzel, raise your glass, and enjoy the flavors of Oktoberfest! O’ Zapft is!
OKTOBERFEST OR D’WIES’N
Ah, Oktoberfest, or as the locals call it, d’Wies’n—where beer flows like rivers, pretzels are the size of your face, and you’re likely to see more lederhosen and dirndls in one afternoon than in a whole lifetime. Wies’n is the Bavarian dialect abbreviation for “Wiese” (meadow), referring to the Theresienwiese in Munich where Oktoberfest is held. So, “Wies’n” is how locals refer to the Oktoberfest in casual speech. Every year, millions of people gather in Munich for this 16- to 18-day festival that started way back in 1810 to celebrate a royal wedding. Now, it’s the biggest beer party in the world, with over 6 million visitors, huge tents, traditional music, and, of course, giant mugs of beer 🍺.
It’s not just about drinking (okay, maybe mostly), but it’s also about giant Ferris wheels, oompah bands, and trying to balance a stein in each hand without spilling (spoiler: you will spill). And let’s not forget the food! Whether it’s a juicy bratwurst, a crispy schnitzel, roasted chicken or my personal favorite, candied almonds—d’Wiesn is basically heaven on earth, with a side of sauerkraut. It’s all about having fun. Prost!
TWO SOULS IN MY HEART
People often ask me, “Do you feel more Persian or more German?” My answer is always: both, for sure! Growing up in two cultures is like having two plates at an all-you-can-eat buffet—why choose when you can have the best of both? I get to enjoy the poetry of Persian traditions and the efficiency of German planning (most of the time). I always focus on what brings us together, not what divides us.
So, what’s the connection between Oktoberfest and Iran? Well, both cultures love a good celebration! Oktoberfest is all about beer, pretzels, and lederhosen, while Iran’s Mehregan is a festival of love, friendship, and… nuts! In both, there’s dancing, laughter, and lots of food. Honestly, if Oktoberfest had a bit more saffron and rosewater, we’d practically be twins!
MEHREGAN – FESTIVAL OF LOVE
In Iran, the Mehregan festival is celebrated every October; this year, it will take place on the 2nd of October. “Mehregan” means friendship, and the festival is all about love and togetherness. People dress in their best, with women often wearing floral dresses, and tables are filled with delicious food – nuts are always a must! Friends and family come together to celebrate this special occasion.
Similarly, Oktoberfest is also a celebration of love, originally held to honor the wedding of Crown Prince Ludwig and Princess Therese. Both festivals pay tribute to love, making for a beautiful connection between the two cultures. So, even though Mehregan and the Wiesn look a little different, they both remind us of the importance of coming together, celebrating love, and having a good time. And if you mix a little Persian hospitality with some Bavarian cheer, you’ve got yourself the perfect party!
LEMON ROASTED ALMONDS, PERSIAN STYLE
A trip to the Wies’n isn’t complete without the iconic bag of candied almonds, right? That crunchy, sugary goodness is basically part of the Wiesn experience! But here’s the twist—I couldn’t resist adding my Persian flair to it. So, not only do we have the classic sweet German candied almonds, but I’ve also whipped up a batch of Persian-style sour almonds. Why? Well, my Persian side is obsessed with anything sour, and let’s be honest, the sweet-and-sour combo is like a flavor explosion in your mouth!
Try the Persian version, and they wake up your taste buds with a zing of citrusy goodness. Trust me, it’s like a snack rollercoaster! Craving some already? Don’t worry, I’ve got you covered with a super quick and easy recipe. So grab your apron and let’s bring a little Oktoberfest—and a bit of Persia—to your kitchen!
SWEET CANDIED ALMONDS (GERMAN VERSION)
200 g white sugar
100 ml water
1 tsp salt
1 tsp cinnamon*
1 tbsp vanilla sugar (homemade)
200 g unpeeled almonds*
PREPARATION SWEET CANDIED ALMONDS
Be sure to use unpeeled almonds, as the sugar sticks better to the skin. In a pan, combine the sugar, water, salt, vanilla sugar, and cinnamon. Bring everything to a boil over medium heat. Once the sugar starts to foam, skim off the foam with a ladle.
When the sugar water is boiling, add the almonds and start stirring. Keep stirring constantly! After about 5 minutes, the almonds will float in the sugar syrup as the water evaporates. Continue stirring for another 5 minutes until the sugar thickens.
Once they’re ready, lay the almonds out on baking paper lightly coated with olive oil. Be careful, the sugar coating will be very hot! Avoid touching the almonds with your hands to prevent burns. Use a wooden spoon to gently separate any almonds that are sticking together.
LEMON ROASTED ALMONDS (PERSIAN VERSION)
200 g sugar
Juice of 3 limes
1 tsp salt
1 tsp honey*
100 ml water
200 g unpeeled almonds*
Lime zest to taste
PREPARATION LEMON ROASTED ALMONDS
This recipe is similar to the one above, but instead of vanilla sugar and cinnamon, I use lime juice for a tangy twist and honey. To make it easier for you, I’ve written it out again here.
In a pan, combine sugar, water, salt, and honey. Bring everything to a boil over medium heat. When the sugar starts to foam, skim off the foam with a ladle. Add the lime juice and keep stirring.
Once the sugar-lime mixture is boiling, add the almonds and start stirring continuously. After about 5 minutes, the almonds will be floating in the sugar syrup as the water evaporates. Keep stirring for another 5 minutes until the syrup thickens.
Using a ladle, remove the almonds from the syrup and spread them on baking paper coated with a bit of olive oil. Be careful, the sugar coating will be very hot! Avoid touching them with your hands to prevent burns. Use a wooden spoon to gently separate any almonds that are sticking together.
While they’re still warm, sprinkle a little salt and lime zest over the almonds. They’re at their best when warm, and I must say, my kitchen is filled with the delightful aroma of Oktoberfest! Enjoy making them and have a fantastic time at the Wies’n!
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Sweet Candied Almonds (German Version)
Oktoberfest is here, and it’s all about sweet candied almonds and Bavarian vibes!
Ingredients
SWEET CANDIED ALMONDS (GERMAN VERSION)
- 200 g white sugar
- 100 ml water
- 1 tsp salt
- 1 tsp cinnamon
- 1 tbsp vanilla sugar
- 200 g unpeeled almonds
Instructions
PREPARATION SWEET CANDIED ALMONDS
-
Be sure to use unpeeled almonds, as the sugar sticks better to the skin.
-
In a pan, combine the sugar, water, salt, vanilla sugar, and cinnamon. Bring everything to a boil over medium heat.
-
Once the sugar starts to foam, skim off the foam with a ladle.
-
When the sugar water is boiling, add the almonds and start stirring. Keep stirring constantly!
-
After about 5 minutes, the almonds will float in the sugar syrup as the water evaporates. Continue stirring for another 5 minutes until the sugar thickens.
-
Once they’re ready, lay the almonds out on baking paper lightly coated with olive oil. Be careful, the sugar coating will be very hot! Avoid touching the almonds with your hands to prevent burns.
-
Use a wooden spoon to gently separate any almonds that are sticking together.
LEMON ROASTED ALMONDS (PERSIAN VERSION)
The sweet and sour combo is the ultimate flavor experience.
Ingredients
LEMON ROASTED ALMONDS (PERSIAN VERSION)
- 200 g sugar
- 100 ml water
- 1 tsp salt
- 1 tsp honey
- Juice of 3 limes
- 200 g unpeeled almonds
- Lime zest to taste
Instructions
PREPARATION LEMON ROASTED ALMONDS
-
In a pan, combine sugar, water, salt, and honey. Bring everything to a boil over medium heat. When the sugar starts to foam, skim off the foam with a ladle.
-
Add the lime juice and keep stirring.
-
Once the sugar-lime mixture is boiling, add the almonds and start stirring continuously. After about 5 minutes, the almonds will be floating in the sugar syrup as the water evaporates. Keep stirring for another 5 minutes until the syrup thickens.
-
Using a ladle, remove the almonds from the syrup and spread them on baking paper coated with a bit of olive oil. Be careful, the sugar coating will be very hot! Avoid touching them with your hands to prevent burns.
-
Use a wooden spoon to gently separate any almonds that are sticking together.
-
While they’re still warm, sprinkle a little salt and lime zest over the almonds.
Recipe Notes
They’re at their best when warm, and I must say, my kitchen is filled with the delightful aroma of Oktoberfest! Enjoy making them and have a fantastic time at the Wies'n!
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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