The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 8, 2009
These are so good! I had to comment and share my experience with them, so it doesn't happen to someone else. Once the liquid is all gone, make sure you take them off the heat right away--otherwise you get a very burned ooey gooey mess to clean up. First batch was horrible, but once I realized I missed the "sweet spot", we tried it again and the second batch was wonderful! I will be making these for christmas gifts this year. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 5, 2009
These are JUST what I wanted!! (preggo craving!) Only thing extra I did was add 2 tsp of vanilla! You MUST stir and cook for close to 30 min to get the texture you are looking for...all the liquid has to be gone..which I did and they were perfect! Love them! I'll be making these a LOT!!
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Cooking Level: Expert

Living In: Findlay, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 27, 2009
Wonderful! Added 1/2 cup of brown sugar and a pinch of chinese 5 spice to the mixture. Delicious, especially after roasting them briefly (about 10 min) in a 250 degree oven just to give them that roasted/toasted flavor as well. Will be making much more for holiday gifts!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 26, 2009
Delicious, easy. I also waited until mixture was thicker before adding the almonds. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 25, 2009
Wonderful to be able to recreate the same snack that I love at our local Autumn Festival. I doubled the recipe ingredients but loaded up to 2 lbs of almonds (vs 4 cups). Set a timer for 20-25 minutes and keep stirring until water evaporates and almonds lose their shine. This will dry out the almonds and make them crunchy. Great recipe!
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Cooking Level: Intermediate

Home Town: North Huntingdon, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 23, 2009
Wow is all I have to say. I just finished making these and they are amazing. I cannot stop eating them! I love that they have a perfect mix of being sweet, but not to the point of masking the taste of the almonds. I agree with other reviews that if you just keep on stirring that there will be a point when the nuts are done and there will be no more liquid left. It is very obvious once this change has occured as they go from being glossy to matte finish and look dry.
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Photo by ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 1, 2009
lovely!! it smells gorgeous as it cooks; it took about 17mins for the liquid to completely evaporate and i added vanilla as someone else suggested....so glad i doubled the recipe...yummy!!
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Photo by Cyn D.

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 18, 2009
This recipe is so good! I added a tsp of vanilla extract and it tasted great. It takes a while before the mixture actually hardens in the pan - you just have to be patient and it will pay off!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 18, 2009
This recipe is great if you have 2 lbs of almonds sitting around like i did! I'm glad i read the reviews though, I waited until the mixture start to chunk onto the almonds. Which was about 20 mins of stirring. Taste much like those you find on the street on NYC! I also liked the idea of one review to use during holidays with a tin! WIll try this yr!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 29, 2009
I sure wouldn't consider this "foolproof"! Even after multiple tries and trying things out in different ways, I never got the same kind of candied/Bavarian almond that's often found at fairs and festivals. However, I did get delicious sugary and cinnamony almonds with a teeny bit of crunch. However, overall they are still soggy, even after roasting out all of the liquid. (I was left with lots of little bits of crystallizing, and not much crystallizing on the actual almonds.) Any suggestions??
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 24, 2009
Wow! Quick, easy and foolproof! For a smokey campfire taste add liquid smoke or a bit of smokey barbaque sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 1, 2009
Tasty and very quick and easy. Get creative with spices- adding cayenne or chili powder adds a yummy twist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 9, 2009
great recipe - be sure to let all liquid evaporate. you can get creative w/ other spices, too, such as chipotle
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: May 21, 2009
Used Dererara Cane Sugar and added a little Cayenne Pepper in addition to the Cinnamon. YUM! Recipe worked perfectly as prescripted. Only recco; let the candied almonds rest for a couple of ours, after the fork-separation step, before packaging to maintain crispness.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 31, 2009
Super Easy! Just ignore the picture - they do not come out shiny. Like others have said, you stir until ALL liquid is gone (10-15 minutes). At first I thought I had ruined them - it turned into an ugly gob of goo, but suddenly it crystalized back into sugar - they were perfect. I ended up making a second batch immediately. These remind me very much of the nuts from the fair!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 31, 2009
LOVE this recipe! I actually halved it and put it on a scant cup of whole walnuts...the whole process only took about 5 minutes, so I'm thinking you're better off making smaller, fast batches. DELICIOUS! Thanks for the great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 1, 2009
Tasted good but they were not crisp enough. I cooked them until all the moisture was gone. I will try another recipe, called "Cinnamon Roasted Almonds" as suggested by a reviewer. Maybe they will be crisper because they are baked.
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Home Town: Iroquois Falls, Ontario, Canada
Living In: Rochester, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 22, 2009
These were great! I used pecans and the only problem I ran into was that I passed through each "stage" too quickly (liquid/syrup/crystalized) and what I thought was the syrup stage was actually the coating melting off the nuts and the nuts burning. It only took about 5-10 minutes from start to finish. I had my burner on medium so am confused as to why this happened. Not sure if pecans have more oil or something in them to cook so much quicker but it is something to note when trying different nuts. I have bought some almonds since then and will try again looking to see if I run into this problem again.
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Photo by Erin

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada
Living In: Welland, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 21, 2008
This recipe is soooo easy!! From the boiling stage to the end it only took 9 minutes. The moisture evaporates very quickly, so stir constantly and watch the pot. I added ground ginger and cloves and a little vanilla. It was very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 20, 2008
It was SO EASY, SO Delicious, and the perfect hostess gift for the holiday season!
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