I love this recipe; sugar and spice and everything nice! One thing I wasn't impressed with however, was how the sugar didn't stick to the almonds. After reading the reviews I tried something different: Instead of mixing the oil with the dry ingredients I mixed all the dry ingredients in one bowl (that has a tight fitting lid, such as tupperware) and coated the almonds with the oil in a separate bowl. Then I poured the coated almonds into the first bowl, secured the lid and shook it up. The coating stuck very well! I increased the cooking time by 30 minutes, still stirring every 15 minutes. I made 25 batches for a work party and everyone loved them!
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I love this recipe; sugar and spice and everything nice! One thing I wasn't impressed with...