Reviewed: Apr. 1, 2012

Bought some whole almonds the other day and found this recipe. Made them today, they were pretty good. I added a dash of cayenne pepper. They still need something, but were delicious.

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Reviewer:

LindaB

Reviewed: Sep. 3, 2011

OMG! Loved this recipe for raw almonds. I too used 3 Cups of nuts, and simmered them closer to 4 minutes in the honey mixture. I tossed with 1/2 c. white sugar, and 1/2 cup Turbinado, and added a heaping tsp of Cinnamon with 1/2 tsp. salt. YUM! Great gift idea for xmas with fancy little bag!

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3 users found this review helpful

Reviewer:

Tracy

Reviewed: Dec. 25, 2010

all I can say is... we will be making it again, and again, and again. Delicious!

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Reviewer:

KristaDee

Reviewed: Dec. 19, 2010

These taste great! I did use almost 4 cups of almonds because there was a lot of honey. You really need to work fast with this recipe. When I first did it, the honey dried on the nuts before I had a chance to coat them because I had so much to do. Now I just cut the recipe in half so the honey doesn't dry before I have a chance to coat them all with sugar. The Parchment paper and ziploc bag idea work GREAT!

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Reviewer:

Linda V

Reviewed: Dec. 17, 2010

These are amazing. They are easy to make, and I added some cinnamon to the sugar to make them more delicious! I gave them to all my co-workers at our annual Christmas party, packaged in small holiday gift bags, and one person said they tasted like the ones from the mall. I've already made 2 batches in one week and two more tonight for Christmas. Thanks!!

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Reviewer:

roxtar22

Reviewed: Sep. 18, 2010

Easy to make, I like to add cinnamon to the sugar.

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4 users found this review helpful

Reviewer:

HeatherC8

Reviewed: Jul. 12, 2010

These turned out yummy! I followed the advice of a previous reviewers who suggested you leave the nuts in the syrup a minute or two longer and not bother with the slotted spoon; just dump the whole batch of nuts onto the parchment paper lined baking sheet. Cool slightly, separate the nuts a bit and put them into a plastic ziploc bag containing the 1 cup of turbinado sugar, 1 tsp sea salt, 1 1/2 tsp cinnamon and 1/4 tsp cayenne. Of course you can adjust the amounts to taste depending on the sweet-salty-spicy ratio you prefer. Shake them up well to coat and pour them onto a fresh piece of parchment on the baking sheet. Separate any clumps and let cool. Quick, easy and tasty!

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22 users found this review helpful

Reviewer:

monkeydevil

Reviewed: Jan. 28, 2010

Didn't like the texture of the coarse sugar. It stuck together once stored (after it was totally cool.) Wouldn't make this again.

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2 users found this review helpful

Reviewer:

CFELDHAUS

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

Reviewed: Dec. 29, 2009

Good, easy to follow directions. They are similiar to what I've seen sold at various markets. The sugar adds a significant crunchiness... next time may try a super-fine sugar & cinnamon mixture.

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Reviewer:

FNChef

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Dec. 26, 2009

I think what really made these was putting a bit of sea salt in with the turbinado sugar before shaking them in. That bit of saltiness really brings out the flavours. Delicious!

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4 users found this review helpful