I didn't have the spices listed on hand, so I substituted 2 tsp pumpkin pie spice. I also added about 1 tsp vanilla. I liked the changes so much I probably won't bother with the original recipe and make it this way in the future!
Delish!!!! I made these for my "Bunko Babes" and they were a real hit.I thought the recipe was very clear and easy to follow,so I will make them again.I'm more of a pecan lover so I might omit the almonds next time.I added a light sprinkle of salt when they came out of the oven,just because I really love sweet and salty together.Thanx Karen for a very good recipe!!!
These were really yummy! Made them for my "cookie trays". I used Cashews, Almonds, Walnuts and Shelled pistachio nuts. I reduced the sugar to 1/2 cup, salt to 1/2 tsp and used about 4 1/2 cups worth of nuts since there was plenty of "sauce". These are delicious!
These are soooo good! I made the first batch exactly as written, but they were still too wet even after the 45 minute baking time (and stirring every 15min). I reduced the water to 1-1/2 Tbsp on the next batch, and they came out perfect! These will be so pretty in cellophane bags with a holiday ribbon in addition to my cookie tins as gifts. Thanks for posting - I'm sure these will be a regular every year! -M =)
Great snack. Quick & easy to put together, everybody loved them. I used a small bit of pumpkin pie spice instead of cloves, since thats what I had on hand...
Made this same recipe last year at Thanksgiving. They were a big hit! Didnt have as many leftovers for myself as I'd hoped, since everyone liked them so much!
I made these and put them in tins for last Christmas. Gave out to family and neighbors. Everybody raved about them. I added extra nuts because there's plenty of topping - I used walnuts, pecans, and almonds. Even the non-nut-lover sister said how she couldn't stop eating them. I will definitely be making these again this year. In fact....I'm starting right now!
Very good spiced nuts. The spice combination is just right for us. I used white sugar but think brown would be equally good. Mine baked up nicely in the 45 minutes. I did bake them on parchment paper, easy cleanup! Thanks for sharing this recipe. Made for Photo Swap 08
Very addictive! I make them with just almonds and add a generous splash of vanilla to the mix. I have found they have a much better consistancy and flavor if I let them dry out on the counter for a few hours before I put whatever the kitchen elves didn't abscond into containers... I had a temporary moment of idiocy at the store last week and bought whole allspice. My sister-in-law doesn't have a spice grinder, so I got to entertain my family (who maintain that the idiocy may NOT be temporary): me wearing a ferocious scowl and pajamas, allspice, ziplock bags, and an enormous hammer kneeling on the porch to vent my frustration, uh, I mean...grind the allspice...
I like this method with the egg white, but I beat it until fluffy and leave out the water, and use savory spices. I also like to substitute Splenda for the sugar for family members who are doing low-carb.