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Reviewed: Jun. 15, 2008

This was an awesome base recipe; however, since I was trying to replicate some almonds that I bought from a street vendor, I ended up making modifications for my second batch. Please try it this way - you won't regret it!!! I reduced the nuts to 2 cups (you could also just double the coating ingredients...) for a heavier coating. I replaced the white sugar with dark brown sugar, increased the cinnamon to 2 tsp, and decreased the salt to 1/8 tsp. Make sure you let the nuts cool off most of the way before eating so the coating can harden, otherwise they will seem chewy.

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Jen W.


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Reviewed: Jun. 1, 2008

Love, love, love this recipe. I have been making these for a few years now and even give them out as gifts. Everyone loves them and they never last long. Can also be made with pecans! Tip: Decrease nuts to 3 cups.

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TLERONE


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Reviewed: May 26, 2008

Great Anytime snack! Awesome flavor and easy to make

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Jessica


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Reviewed: May 20, 2008

I make these all the time!!!

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gahajec


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Reviewed: May 14, 2008

I brought these to a holiday party, but we arrived late so they didn't all get eaten. The host told me she really liked them -- and as evidence asked me for the recipe last Easter (4 months after she first tried them!). The leftovers kept very well, too! YUM.

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PHEOBS

	Cooking Level: Expert Living In: Fountain Hills, Arizona, USA
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Reviewed: May 7, 2008

These are the closest I can find to what they serve at fairs. I double the cinnamon and use brown sugar for half the sugar it calls for. Be sure you grease your pan otherwise they're a huge pain to scrape off!

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spiceyapricot


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Reviewed: Apr. 20, 2008

Y-u-m-m-y!! I just made a batch of these and followed the recipe exactly. I didn't think they were sweet enough so I came back and read the reviews. Based on the reviews, I made another batch of the coating (w/a little almond extract) then dumped the already toasted almonds in the second coating. I then toasted them for another 30 minutes. Now they are tasty!!! I think this method might actually work better because the second batch of coating seemed to adhere better to the already toasted/sugared almonds. So you get a nice double layer of sweetness... and who can complain about that?!?!?

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rookiechef

	Cooking Level: Expert Home Town: Salt Lake City, Utah, USA Living In: Murray, Utah, USA
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Reviewed: Apr. 16, 2008

Talk about a hit. My daughter eats most of these when I make them at Christmas, and then talks about when I am going to make them again throughout the rest of the year.

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Terri B

	Home Town: Portland, Oregon, USA Living In: Battle Ground, Washington, USA
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Reviewed: Apr. 8, 2008

I cannot say enough about this recipe. It is one of my all time favorites! The best! I used the previous suggestions to add brown sugar, vanilla and more cinnamon and they were great! I actually prefer this recipe with using cashews or pecans. So easy and sooo good!

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JULIEKAYE78

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA
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Reviewed: Mar. 22, 2008

This is a great recipe. I made it with 1# almonds and the amounts were perfect. It a favorite for any gathering. They keep for months, too.

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PAM620

	Cooking Level: Expert Living In: Williamsburg, Michigan, USA
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Reviewed: Mar. 19, 2008

I made these after I had them at Disney. They are not quite as delicious but they are very close. I make them for our annual Christmas party. Everyone loves them!

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Kim

	Cooking Level: Expert Living In: Jacksonville, Florida, USA
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Reviewed: Mar. 6, 2008

Thanks for the recipe! Made 2 batch of seasoning as suggested and it was perfect for 1 batch of nuts! Only other change was I added ground nutmeg.

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Alice Li

	Cooking Level: Beginning Living In: Winnipeg, Manitoba, Canada
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Reviewed: Feb. 29, 2008

EXCELLENT AND ADDICTING! I made these and brought them to work and everyone loved them! I used slivered almonds instead of whole, and "halved" the recipe but shouldn't have. We could have easily eaten 4 cups! They were extra crunchy because of the slivered almonds, I think. I used a non-stick cookie sheet but they still stuck a little bit because of the sugar. Be sure to mix half-way through baking to help avoid that. Next time I might add a few peanuts or oatmeal, and try vanilla in place of the water. YUM! That could be a nice mix! Enjoy - these are really good!

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Mary


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Reviewed: Feb. 22, 2008

Used this at Christmas time and it could have been done a few days in advance. They keep well and are very tasty.

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Amy

	Cooking Level: Expert
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Reviewed: Feb. 9, 2008

Made these as part of a hostess gift for the Holidays. They were gone before everyone arrived. I presented them in amber colored martini glasses with a small ornament attached. Everyone was raving.

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moc70

	Cooking Level: Professional Home Town: Woodridge, Illinois, USA
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Reviewed: Feb. 5, 2008

A lovely not too sweet treat. I doubled the cinnamon but left everything else the same. And so simple! Great recipe.

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Karen M.

	Cooking Level: Intermediate Home Town: Halifax, Nova Scotia, Canada
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Reviewed: Feb. 1, 2008

This is a great recipe ! The only thing I changed, I used sucralose vs real sugar. They were excellent. . . . glad I read the other reviews about the additional cooking time. Friends are wanting more of them !!!!!

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EllenP


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Reviewed: Jan. 14, 2008

This recipe is a grand slam. Everyone I've made it for has loved it. It was even requested as a wedding party favor. I've also added a litted nutmeg and sometimes Frangelico, for extra flavor.

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Kix


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Reviewed: Jan. 7, 2008

These are great! I do double the coating, and add some clear vanilla in place of the 2nd tsp water. There are several variations in the comments that I have tried and liked also. Tweaked or as is, this is a GREAT recipe!

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GIMMEYOURWILDS


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Reviewed: Jan. 6, 2008

I brought this to a potluck, and EVERYONE loved them! I decreased the almonds to 3 cups and added a bit a vanilla extract the second time around...all of the almonds were coated and sooo good!

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SDMonica


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