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Reviewed: Jun. 14, 2008

Very simple, easy recipe that produces light, crispy, sugary candied almonds. I'm glad I read the other reviews explaining that the almonds must cook until the water is gone, that is the key to the almonds coming out crispy and not soggy.

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Leesha79

	Cooking Level: Expert
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Reviewed: May 15, 2008

I made this for a dinner party as a topper for a spring green/ gorganzola/ cranberry/ green apple salad and people were eating them straight out of the serving dish. My best friend asked me to make them for her birthday. The only thing I would recommend is cooking them until the syrup is VERY thick. I think I put them out to cool too early and they were a bit stickier than I would have liked. (I substituted walnuts for almonds, by the way). All in all, though, a great and EASY recipe.

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College Cooker


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Reviewed: May 5, 2008

served these for a bridal shower .. huge hit! for an extra zip i added 1/8 tsp chipotle pepper with the cinnamon .. just a slightest hint of hot aftertaste (could definitely use more if you like it hot)

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Reviewer:

suz

	Cooking Level: Expert
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Reviewed: Apr. 28, 2008

I chopped these up and served on a salad .... very good!

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mommymeggy

	Cooking Level: Intermediate
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Reviewed: Feb. 11, 2008

Dragée nuts are one of my favorite candies to make. This is a great method for hazelnuts and macadamias, too. I’ve used a recipe just like this, but with only half the cinnamon and using blanched almonds. Cook until the nuts are dry and covered with a bumpy whitish sugar coating. When they're cool, toss them with warm melted bittersweet chocolate and then into a bowl of unsweetened cocoa powder. They should have a hard sugar coating topped with a hint of chocolate and cocoa. (I wear latex gloves when working with chocolate; you can change gloves anytime your hands get chocolatey or sticky.)

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Doughgirl8

	Cooking Level: Professional Home Town: Northfield, Minnesota, USA Living In: Seattle, Washington, USA
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Reviewed: Jan. 1, 2008

For this to turn out, ALL the liquid must evaporate. the mizure turns from liquid to syrup to a stringy consistency, and then crystalizes onto the almonds. Be sure to stir consistently throughout... this process takes just under 30 minutes.

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Reviewer:

kerimac


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Reviewed: Nov. 27, 2007

The trick to this recipe is to cook it until there is no liquid. If you get the sticky kind, that means you need to cook it longer. I have made this a many times and came out great!!! I made pecans and almonds to mix.

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Reviewer:

DarlaJo

	Cooking Level: Beginning
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Reviewed: Nov. 12, 2007

These almonds turned out sticky. I was expecting a crispy almond. I wouldn't recommend this recipe.

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Reviewer:

havenhatch

	Cooking Level: Intermediate
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