Reviewed: Apr. 27, 2013

These are delicious! They are just as good as the ones we get from a street vendor or at the fairgrounds. As other reviewers said, be patient. I stirred constantly for at least 10 minutes and then the consistency changed almost instantly from a syrup to a powder. The kids will be asking for these all the time now!

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Reviewer:

LAT1102

Reviewed: Apr. 14, 2013

Delicious!

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Reviewer:

portishead0503

Reviewed: Apr. 5, 2013

Yum! I used walnuts and almonds which turned out great.Even though they are considerably unhealthy, they are a very tasty snack. Next time i need something sweet, im gonna pop a couple of these in my mouth to satisfy my sweet tooth. That way, it'll be low cal compared to most desserts. I'll cook the nuts a bit less though next time, since i honestly liked them semi-sticky and shiny. Thanks Darla!

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Reviewer:

Farwa

Cooking Level: Intermediate

Living In: Bothell, Washington, USA

Reviewed: Mar. 17, 2013

These nuts taste amazing! I've always been looking for a recipe for candied nuts... i just love candied nuts and this recipe, because it works for all nuts. MAKE SURE YOU READ THE REVIEWS. I thought I had failed when the mixture was all watery, I panicked. But dont give up, keep stirring and itll look just like the picture. Also, if you want to give it that crispy taste to it, back it in the oven again. Its just like the ones they sell

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ProBurner

Reviewed: Mar. 14, 2013

Very good- cooked up very quickly, just keep stirring and stirring. We couldn't wait for them to cool down, so we were eating them within 15 minutes of my first seeing this recipe. :) Will make again, maybe adding a pinch of salt?

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Reviewer:

peachlovehope

Reviewed: Feb. 19, 2013

So So Good! I tried with brown sugar and used half the cinnamon and added a tsp each of ground nutmeg, cloves and allspice. I could get fat off of these! They were gone the first night!

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Reviewer:

navkor

Cooking Level: Expert

Home Town: Enoch, Utah, USA

Reviewed: Feb. 9, 2013

Yummy as it is!

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CandyR

Cooking Level: Intermediate

Reviewed: Feb. 9, 2013

I needed a quick hostess gift for a dinner party. I recommend roasting the almonds first so they will be crunchy. I put mine in the oven @ 350 for about 8-10 minutes and put them in the freezer (5 min or less) to let them cool before starting the sugar mixture. I started the sugar mixture and let it cook till the cool ball stage as another reviewer suggested. After I added 3 Cups of nuts, I reduced the temperature and kept it between medium and simmer. To check the cooking time, I'd pull a nut out every few minutes and place it on parchment paper. Once a nut held the glaze when slightly cooled, I shut off the heat and kept stirring until all the syrup was gone. Then I poured them out on parchment paper and lightly broke them up with a wooden spoon. I put the cooled product in a Ball Jar, tied it with a ribbon and I'm set for my party.

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Reviewer:

Winginit

Reviewed: Feb. 7, 2013

You must cook until the sauce literally turns to dry crumbs that coat the almonds. It will happen, be patient! Also, I used natural almonds, but they turned out a little soft (although the coating was nice and crunchy). I think I will try roasted almonds next time and add more spices.

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Reviewer:

paula45870

Cooking Level: Intermediate

Reviewed: Feb. 6, 2013

I don't know if this recipe was meant for a higher altitude or what, but I tried this recipe twice and it failed. note that this was after using another recipe my first time and having it turn out perfect, but I lost it. I think the problem is that this recipe calls for too much water. The sugar syrup will start to burn before enough water evaporates to candy the nuts. Water evaporates different at different altitudes so maybe this is just a problem at sea level.

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