Reviewed: Oct. 20, 2009

i have been making these for several years. during our scrapbooking weekend i am asked to make sure they come. sometimes i'll make a batch a little more spicy. they never last!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

luvit

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2009

Very addictive!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

missamz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2009

Wow! So good! I just made these. They are pretty spicy, but delicious!! Definately give them a try.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gkll28

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2009

really good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hillARY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2009

Simple and quick recipe. Went down a treat at a recent bbq. Definitely a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Penny

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2009

I like these, just don't love them. I read all of the reviews and decided to coat the almonds with just a whipped egg white and a tsp. of water, (no oil), then coated with the spices. The almonds got a bit crunchy and the spices all stuck nicely to the almonds.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2009

My hubby loves spicy foods and me not so much. I made this recipe for him and I am very surprised how much I actually enjoy these. They are very very good and I know I will be making these very often for him. They are a healthy grab and go snack. The only thing I did different was I added one egg white as I ended up with a sugar paste so I needed something to water it down. Next time I will try to make them with no oil and just egg whites. I also decreased the ceyenne pepper as I thought it was a lot and they ae plenty spicy. This is a keeper in my recipe box. Thanx for sharing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Artsyfartsygirl

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2009

My husband went nuts over these! I prefer things spicy so if you're the same I'd recommend going heavier on the cayenne. Also, since I prefer salty to sugary, I cut back on the sugar a bit and added a little extra garlic salt.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jonny's Girl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2009

When I tasted the sugar and spice mixture, I liked the flavor, but it does not stick to the almonds like a glaze. It is more of a sugar spice dusting, which weakens flavor to me. After baking, the sugar mixture was left on the pan, but it did not melt or cook. I'd try taking other user tips next time to actually make a glaze.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CucinaCoquina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2009

Wow! This was really good. I added 1 Tbsp instead of 1 tsp of garlic, by mistake, but it was still great. And, I didn't have enough almonds, so I used some pecan halves, too. Actually, the pecans tasted a little better than the almonds. Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Susan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2009

Excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hckytwnfan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2009

Very yummy! A definate keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Regina

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2008

The flavor of these is delicious! It's just the flavor I was looking for, but I wanted a crunchy coating that would really stick to the nuts. I read the other recommendations, then did something a bit different. I borrowed from the Cinnamon Roasted Almonds recipe on this site. I used one beaten egg white with 1 tsp cold water and tossed the almonds in this mixture to coat. Then I mixed the spices (adding a little extra) with the sugar (and added about 2 Tbsp of light brown sugar), sprinkled this over the nuts and mixed it well. I spread the mixture in a pan lined with easy-release foil. Then I roasted the almonds at 250 degrees for an hour, stirring well every 15 minutes. You will lose some of the coating as it will stick to the foil. This was the reason for adding extra sugar and spices. The resulting nuts were completely coated with the sweet and spicy mixture and are delicious! They would also be a great addition to a salad.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2008

I changed this beacuse the spices do not stick to the almonds without a glaze. I doubled everything and roasted 1 1/2 pound of almonds at 325 for 8 minutes prior to making glaze. For glaze I melted 1/2 cup sugar with 4 tablespoons of butter. Boiled for 5 minutes to make a glaze - get the rest of the spices ready while boiling. Once done boiling, remove from heat and add all spices. Once blended - add almonds and coat with glaze. Spread out on wax paper to dry.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2008

This recipe would be better if the sugar and spices glazed the nuts rather than just made a dusty mess on them. Maybe I did something wrong? They weren't too spicy though, which was good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Vikarious

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

My first attempt at this recipe, I doubled the yeild size to four cups. I have since joined the "S/S Almond Eaters Annonymous" as I am now addicted to them! Super simple to make and downright delishious. After making them, you can freeze them for enjoyment anytime, just let them come to room temperature. Thanks for the recipe, it's definately a keeper!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

1inAmelian

Cooking Level: Expert

Home Town: Tulare, California, USA

Living In: Vienna, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2008

Amazingly easy recipe. I dislike peppery spices, so I substituted 1/4tsp. wasabi powder for the caynne and added 1/4tsp. pumpkin spice. Also used olive oil instead of veggie oil. Adding orange zest on almonds before they cooled was a fun twist. I will keep this recipe on hand for any last minute party invites.

Was this review helpful? [ YES ]
0 users found this review helpful