The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 27, 2008
I made this recipe for Christmas using the changes suggested by others (1 tsp vanilla, 1/2 cup brown sugar and increased the cinnamon to 1 tsp), and the results were amazing. Truly addictive! This one is a keeper for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 23, 2008
These are so good! And my house smelled amazing! Like several other reviewers, I swapped vanilla for the water, added 1/2 c. brown sugar, and used 1 tsp. cinnamon. I also lined my pan with foil for easier clean-up. will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 19, 2008
Very good, for best results decrease almonds to 3 cups, increase cinnamon and salt to 1 teaspoon each, DO NOT BE AFRAID OF THE SALT! It makes everything taste better. Add ½ cup brown sugar. Replace the water with vanilla extract. Make sure to beat the egg whites until they form almost stiff peaks. After mixing everything together and pouring on a parchment lined baking sheet, smooth out the nuts with the back of a large spoon into a single layer and bake 1 hour, then take a pancake turner and mix the nuts, then spread them out again into a somewhat single layer and bake another 15 min. Cool completely before storing in an airtight container. P.S. use raw almonds, the original recipe do not specify what type to use. I made about 15 batches of these for Christmas gifts this year. I had a hard time keeping my dad out o them!
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Cooking Level: Expert

Living In: Pendleton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 18, 2008
OMG!!! This recipe is so wonderful. I love the smell of the roasted almond vendors in the mall at christmas time and this was even better. I had trouble putting the lid on the container. This recipe is fantastic and I will use it all year round! My whole family loved it and it is sooo easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 15, 2008
This is DELICIOUS!!!! i used a 7.25 oz package of pecans thats what i had and i did not adjust the servings. i used vanilla instead of water and i only had to bake for the 1 hour and they are nice and crunchy. Next time ill try brown sugar, but great recipe. My 3 year old cant stop eating them she says "i like pecans"
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Cooking Level: Expert

Living In: Downers Grove, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 15, 2008
Very good recipe. i too also baked them for an extra 20 minutes to get the extra crunchyness , i plan on giving them out as gifts as well. my daughter said they are addicting.
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Photo by PTMUGUCA

Cooking Level: Intermediate

Home Town: Watertown, New York, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
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Reviewed: Dec. 14, 2008
Excellent. I followed the reviews and this is really addictive. I used the portions given for the 3 cups of almonds and they came out really good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 13, 2008
Yummmmm! I added 1 Tbs cinnamon, 1 tsp vanilla instead of wter and 1 cup loose packed brown sugar.
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Photo by Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 13, 2008
These are amazing and so addicting. I was making them for gifts and I had to make more because we ate most of them before I had the chance to wrap them. So I followed some other reviews, this is my suggestions double the recipe ofcourse. I used 2x the amount of salt, 4x the cinnamon, and added 1tsp vanilla. On the sugar I used half the regular sugar and the other half brown sugar. I added about four tablespoons of water to the ingrediants and warmed them up very low on the stove so that the sugar dissolves and ingrediants blend nicely together, then mix into almond and egg mixture. It will seem like a lot but the longer the almonds cook the thicker the mixture gets. I also recommend stirring almonds every 15 minutes to evenly distribute the mixture among the almonds, always make sure almonds are in a single layer on the cookie sheet. I cooked them for an hour and they turned out perfect. I suggest if you giving these for gifts wrap immediately after cooling :)!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 10, 2008
I made these for my dad who loves nuts. He proclaimed them "Great!". Very easy to make; this one's a keeper.
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Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 9, 2008
Loved, loved, loved this recipe. I too modified the original to include 1/2 of brown sugar and a bit of vanilla. I believe my friends will be very happy with the gifts I give them this year.
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Cooking Level: Intermediate

Home Town: Independence, Missouri, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 6, 2008
Loved this recipe, however I did use some of the other reviewers notes suggestions. You should double the amount of coating for the almonds to get a better covering. Also, add 1/2 cup brown sugar and use 1 tsp vanilla instead of the water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 26, 2008
I tried these with white sugar and did not like them, but when I used brown sugar and 3 cups of almonds instead of four it turned out great! Love them!
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Cooking Level: Expert

Home Town: Laie, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 25, 2008
Wonderful! Make them every Christmas!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 15, 2008
As per suggestions, doubled the coating mix, used oil on the pan. Also threw in cashews; next I'll try hazelnuts. Awesome, and good for gifts.
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Photo by lil deb

Cooking Level: Intermediate

Living In: Grand Canyon, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 12, 2008
These are very good. They are very similar to the ones we used to enjoy at German Christmas Markets. We like to add more cinnamon than the recipe calls for though.
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Cooking Level: Intermediate

Home Town: Shelton, Washington, USA
Living In: Yelm, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 3, 2008
These were very good and easy to make. I think I'd like more cinnamon flavor in the coating, though. I will double the cinn-sugar mixture next time, as suggested by some reviewers. I took these to a party and served in an oversized martini glass -- fun presentation!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 29, 2008
They would have been even better if I hadn't burned them. :)
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Photo by Desserts R My Life

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 13, 2008
Many years ago my mother-in-law made a recipe called Candied Nuts. I very rarely made it since it was so much work. This recipe is every bit as good without all the many steps.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 12, 2008
Wow. My kids and I couln't keep our hands off the huge batch I made. I'm going to add a bit more salt next time and I'm going to try a touch of almond extract. Definitely line your baking sheet with parchment paper for easy clean up. And make sure you give the almonds a stir or shake during baking. This is a perfect fall/winter snack. Thanks!
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Cooking Level: Expert

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