Pretty good, something different. I halved the recipe and added 1/8 tsp ground chipolte powder. If I was to try this recipe again, I'd definitely add a bit more chipolte powder, maybe 1/4 tsp. Any heat that was there was outweighed by the cinnamon sugar. And WOW are these nuts SWEET!! But I guess that's what you get with candied almonds haha. I was looking for a recipe more close to what an old family friend referred to as "Vodka Nuts" Unfortunately, this recipe wasn't similar enough so the quest continues. I also sprinkled a little salt on the nuts after I separated them. I let the syrup reduce down as much as possible before adding the almonds. I think this really helped the almonds from getting soggy. As others have posted, it is so important that you reduce the syrup as much as possible or you will end up with mushy almonds. I boiled down the syrup and almond mixture until the sugar started searing to the pan and that seemed to be the perfect time to remove them from the heat. Separating the almonds on the wax paper was very easy and made clean up easy. All and all this recipe is very versatile and forgiving so I think it is worth the try :)
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Pretty good, something different. I halved the recipe and added 1/8 tsp ground chipolte...