Wiesn-Gfui
Tradition, passion and an insider tip
The manufacturing process
First, a little water is added to the roasting machine and the first portion of sugar is added to dissolve. This is followed by the and a spice mixture of cinnamon, bourbon vanilla and a little chocolate – for that extra kick!
The mixture is boiled until the water evaporates. The almond mixture then starts to foam, the sugar dissolves and the actual roasting process begins.
The sugar turns into caramel and the almonds become crunchy. Then add a little more sugar, because not every almond absorbs the same amount of sweetness, before deglazing the mixture with water. This completes the roasting process and ensures that the almonds do not stick together.
Time to try
After roasting, it was time to taste! It was worth the wait – still warm, super crispy and the perfect sweetness. Even though I am addicted to the classic, I also tried a few of the other 22 varieties on the stand.
Chocolate chili almonds have become my favorite, not as sweet as the classic and with a slight spiciness in the aftertaste. Really good!
Which way is up?
You will find Karl’s stand in Wirtsbudenstraße, directly in front of the main entrance to the Augustiner Festzelt. Stop by and see for yourself what I consider to be the best almonds at the Wiesn.
Murmelz After Wiesn Tip
My recommendation: take at least one large pack of roasted almonds home with you on the last weekend of Oktoberfest to make the farewell less painful.
But don’t worry, I also have an all-year tip for you: the homemade
Dallmayr almonds
. No longer warm, but still delicious.
You can order them directly from my store in three different varieties. Find your favorite and try out the classic to fruity variety.
THANKS
I would like to thank Karl Novakovic from the bottom of my heart for showing me his craft live and for giving me a big bag of roasted almonds at the end. My team in the office was also able to test it at the same time.
The résumé? I didn’t get any more…
