Recipe by katiebecck
"An addictive snack that's great for parties or just having around the house--you'll be amazed how quickly they disappear!"
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1 1/2 teaspoons
2 1/2 cups
Absolutely delicious! I made several different nut recipes today, and this is the one I can't stop eating. The only change I made was to use Splenda instead of sugar. This is so good!!! It's just slightly sweet and slightly spicy, which is a refreshing change from most recipes for nuts that are incredibly sweet or way too spicy -- plus, it's an interesting taste to have both in one recipe.
Followed the recipe exactly. Might be good with cinnamon but way too spicy for my family!
Simple Recipe. I made a few changes for what I had on hand. I toasted the almonds on the stove for about 5 mins (watch them carefully. I halved the recipe. I used honey instead of the sugar- so they stayed a little sticky- that shouldn't be a problem if you use the sugar. The coating made just the right amount for the almonds. Not too sweet and the pepper adds just a touch of heat. I'll probably put in more next time.
I just finished this Great recipe, made as directed. Yum! Very addictive, keep "tasting" while they are cooling. So far it seems the sugar will stay on nicely when I jar them. Others I made a lot of sugar mix was at the bottom of the jar. I think the honey makes it stick well. I tried a few with some cinnamon they were super as well. Will add the cinnamon for the holidays. Recommend!
UPD: sugar stayed on & didn't end up in the bottom of my jar....a winner!
Made one batch and then went back and made 2 more. Very addictive!
I made these last night for the first time and they are great! I followed the instructions exactly and they were very easy to make. After tossing the almonds in the liquid, I used a slotted spoon to move them to the spice mixture. There was some extra liquid left in the pan, and I didn't want to dump all that into the spices. These really are addictive! I think they may steal the show at Thanksgiving this year.
Love these - very addicting. I had tons of nuts and seeds that I wanted to use up (brazil nuts, almonds, pumpkin seeds, sunflower seeds, pecans) so I added them all. You can definitely make these with any nuts/seeds and it's delicious. Next time I may add a smidge more cayenne.
This was fantastic! My only suggestions would be to drain the extra liquid before adding the sugar mixture (to avoid clumps of sugar) and to stir occasionally while cooling to keep the almonds from becoming a solid mass. It was quite sticky and wet at first so I stuck it in the oven at 250 for a while, but in the end it was still wet and sticky until it had cooled. The oven probably wasn't necessary.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Spicy Almonds
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 166
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