Cinnamon-Roasted Almonds

"I thought these would be really great after reading all the rave reviews. However, I found the first batch I tried to smell really great while baking but just tasting a little bland. I agree with some..." See more previous posts that added a lot more to it. I don't know why they gave such a high rating when they had to add so much to make it taste better. To my second batch, I added a tsp. vanilla to the eggs. I also added 1/2 c. brown sugar for that maple flavor, used a whole tsp of cinnamon and added 1/3 cup of cooled melted butter. It tasted a whole lot better and was gobbled up and gone in minutes. Everyone only picked at the first recipe and they went to waste."

"Excellent reviewer tips on this recipe - a bit of tweeking for a perfect end result. The changes made: substitute 1tsp. vanilla for the water, add 1/2 cup of brown sugar to dry ingredients, increase ..." See morethe cinnamon to 1tsp. used 1/2 cup of Splenda for the white sugar ingredient (because I have to watch my sugar intake; worked great with the sugar substitute),used a 16oz. pkg. of almonds for this recipe to ensure good coating. If using more nuts, increase the coating ingredients. Cooked my batch on a cookie sheet with parchment paper (easy cleanup) at 250 degrees for 1hr.15mins. stirring every 20 mins or so. Good stuff! This goes into my Gift Giving recipe file."

"Addictive! I tweaked this recipe only a little. To increase flavor I reduced nuts to 3 cups but kept coating ingredients the same. Be sure to wisk the egg white until it is VERY foamy. Baking an e..." See morextra 30 minutes increased the crunchiness! It's important to use the correct size baking sheet for the amount of almonds - nuts should be single layer and just fill the pan - an old dark pan works best and I don't bother to spray it - I scrape up the extra sugar at end and throw it in with the nuts. After the first hour stir every 15 minutes and continue baking until the coating is dry."