Reviewed: Nov. 10, 2009

Really yummy! Took the advice of other reviews and doubled the coating using vanilla instead of water and brown sugar instead of white sugar plus added nutmeg and cloves and cooked it a half hour longer for the crunch.

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veedubgrl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 7, 2009

I followed the tips from other reviewers (e.g. adding vanilla to the egg, adding more topping for more flavour, etc) and they were great. The house smelled wonderful while they cooked too!

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 2, 2009

I love making this recipe. Great snack to have on hand. I follow the recipe for the most part. Except, I add about a teaspoon of vanilla for extra flavor. I also use half white sugar and half brown sugar!

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Laura

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

These are pretty darned good (though not QUITE up to par with those I get at shows and fairs). Good enough though that I'll NOT be making them very often as they get eaten WAAYY too quickly (and mostly by ME! lol).

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ITSKNOTSEW

Cooking Level: Expert

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Reviewed: Oct. 21, 2009

I haven't written a review on AllRecipes in a long time. I'm writing one tonight in an effort to keep myself away from the tray of nuts that just came out of the oven. I can't stop eating them!

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DOLCEGIRL

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Reviewed: Oct. 18, 2009

These are wonderful!! So easy and tasty! Great to have on hand for a quick snack.

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MAIERANNE

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Reviewed: Oct. 17, 2009

I have been looking for a recipe for this since I bought some at a fair and I have found the perfect one and so easy. I did have to change it some using the 1 tsp of vanilla to the eggs and 1 tsp of cinnamon and 1/2 tsp of salt, 1/4 cup of white sugar, 1/2 cup of brown sugar and they turn out great. I did use parchment paper which help so much so they did not stick and also sprayed the bottom of the pan with pam to hold the paper. I will use this again and again. Thanks for shareing the tips it helped a lot.

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SugarMaMa23

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Reviewed: Oct. 10, 2009

Added 1 tsp. vanilla, 1/2 cup brown sugar and used walnuts and almonds! Yummy! Thanks for the recipe.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 29, 2009

Had these in New York City and wanted to duplicate. After reading reviews took out 1 T sugar and replaced w/brown sugar and used vanilla instead of water. My traveling friends though they were better than the NY ones and my kids couldn't get enough; they were fabulous!!!

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D P

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Reviewed: Sep. 20, 2009

I tweaked the recipie and used splenda and brown sugar and added the vanilla like many reviews suggested. I cooked for 1 hour and 15 minutes and I think that was too long cause they seemed a little burned to me. They taste O.K. but didn't fly off the shelf. I tried this because my family was not eating the almonds (though penuts and cashews go like crazy) but I think maybe we just do not like almonds. So maybe it is just us and not the recipie.

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Celeste

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Reviewed: Sep. 15, 2009

These were delicious. I give it 4 stars because I also added 1/4 cup brown sugar and 1 tsp vanilla to the egg white. Yummy, just like the ones at the mall!

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caterpillarkiller

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Reviewed: Sep. 7, 2009

This recipe is great as is. Sometimes I substitute the white sugar for brown sugar and it comes out great either way. The brown sugar gives them just a little less crunch, but a richer flavor. I like to serve these for a Thanksgiving day appetizer and they're always a hit. For a spicy twist (sounds crazy, but sweet/spicy is a favorite of mine) try adding a little touch of cajun seasoning or cayenne pepper to the recipe. This gives you a pleasant little kick in the taste buds! Thanks, BJ, for a great recipe.

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DKIRK02

Cooking Level: Expert

Home Town: Harrisonville, Missouri, USA

Living In: Merriam, Kansas, USA

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Reviewed: Aug. 18, 2009

As most have stated, I added more sugar, cinnamon to coat the almonds. I get requests for these every year around the holidays. I put them in little decorative bags for friends and family. I also substitute pecans for the almonds. My husband prefers the pecans but both are very good

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LIZZZYY

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Reviewed: Aug. 7, 2009

I use a little more sugar and cinnamon or a fewer nuts to make it sweeter for my taste. Also, it is best to stir it often so that the mixture coats the nuts well.

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ConnieHR

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

I tried making these cinnamon-roasted almonds, and I wasn't really impressed, even with "improvements" of using vanilla instead of water, and doubling the cinnamon. Mine ended up looking nothing like the image, so maybe using sugar in the raw is better to give them a bit more texture. I really preferred the Candied Almonds recipe found on allrecipes to this one. :\

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Laura B

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Reviewed: Jun. 27, 2009

These are addictive! I followed the suggestions about using vanilla and brown sugar...I wasn't sure if I was supposed to include the same amount of white sugar though. I ended up using about 1/4 cup white sugar, 1/2 cup brown sugar, 1 tsp cinnamon and almost 1/2 tsp salt for just over 2 cups of almonds, and I ended up with some extra of this mixture, so it probably would have been the perfect amount for 2.5 - 3 cups almonds.

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gen24

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Reviewed: Jun. 8, 2009

I made this snack for my mother. She cannot eat regular sugar so I replaced the sugar with SweetLeaf stevia. For half the recipe that would be 2 cups of almonds I used 2 1/4 tsp of stevia. My mother absolutely loved this!

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Lani76

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: May 28, 2009

Made exactly as written and these were "YUM-MO"!

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JP

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: May 21, 2009

These were great! I also added vanilla to the mixture. Only 4 stars though because I had to increase the oven temp - they were too chewy at 250 - I increased them to 300 for the last few minutes to make them crunchier.

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AJackson

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Reviewed: May 13, 2009

These are soooo YUMMY! I doubled the recipe and used almonds and pecans. I did use vanilla instead of water in my egg whites and added brown sugar (not much because I was almost out). I also added some cinn/maple sprinkle that I had on hand. They turned out crunchy and delicious...

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Skye

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