Reviewed: Dec. 14, 2010

My family loved these! I felt like something was missing, but everyone gobbled them up. So, guess not.

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Reviewer:

JLove

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Ogden, Utah, USA

Reviewed: Dec. 11, 2010

I am giving this 4 stars because I used so many reviewers' tips when making this recipe. I used vanilla in place of the water, added 1/4 cup brown sugar to the topping mixture and only used 3 cups of almonds. I also increased the cinnamon to 1 teaspoon. I stirred them on the cookie sheet about every 20 minutes to break up the clumps. They turned out wonderful and I am giving them as gifts in little Christmas bags.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Dec. 11, 2010

almost as good as the mall ! ! mine had too much topping on them and "puddled".

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Reviewer:

sek_71

Reviewed: Dec. 8, 2010

I did the same "upgrade" as others did- adding brown sugar and some vanilla extract with the egg white. A touch more cinnamon too...yeah, I know I'm not rating the original recipe, but these are so yummy I don't think anyone will really care. My house smells like a delectable bakery and these are frighteningly addictive.

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Reviewer:

I'm The Steph

Reviewed: Dec. 5, 2010

Terrific. Like many other reviewers, I added a little vanilla, and it turned out wonderful. I wouldn't follow the recommendations to decrease the ratio of nuts to coating because it came out way too sweet that way and pretty nauseating when you grab a handful. The recipe is really pretty delicious as is.

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Reviewer:

liora

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 4, 2010

I tried with sunflower seeds and they were absolutely amazing!

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Reviewer:

liddlefreek

Reviewed: Dec. 1, 2010

Wicked Easy & Awesome !!!!!!!

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Reviewer:

Rog

Cooking Level: Intermediate

Home Town: Epsom, New Hampshire, USA

Living In: Longwood, Florida, USA

Reviewed: Nov. 26, 2010

Followed recipe exactly, but they tasted bland. Second try: Doubled the salt and cinnamon, and used half vanilla and half water. Now I liked them much better. Lined pan with parchment paper and no need to butter the pan. Also, I needed to roast them an extra 15 minutes.

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Reviewer:

STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Nov. 17, 2010

Good as a base recipe but could use a lot more flavor. Next time I'll add more cinnamon, maybe also some allspice or cloves. I beat the eggs almost to soft peaks (perhaps 3 minutes?), so that I easily had enough moisture to stir in the sugar and spices, and then to coat the nuts. They really do take an hour in the oven. I knew mine were done when they didn't stick to the (nonstick) tin foil anymore.

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Reviewer:

Sloan4

Cooking Level: Intermediate

Home Town: West Fargo, North Dakota, USA

Reviewed: Nov. 2, 2010

OK as is. With the following changes -- spectacular!! Sub almond extract for water, then toss THREE cups nuts with 1/2 c brown sugar, 1/2 t allspice, 1 t cinnamon, and 1/2 t salt. Bake for 1 hr, toss around in pan, then bake in 10 min increments till done to your liking!!

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