LC Candied Nuts

Barbo · 04-18-2010, 12:38 PM

LC Candied Nuts

We luvs 'em
In mixing bowl
1-lg egg white
1 1/2 tsp water
1 ½ tsp. vanilla (optional)
Whisk to a froth
Add:
3/4 cup Splenda granular
1 tsp. cinnamon
½ tsp. nutmeg
3 cups nuts
Mix it well
Spread nuts out on cookie sheet lined
with parchment paper.
Bake 300 degrees for 20-25 minutes
Turn half way through

Walnuts, almonds, pecans are wonderful.

Any other recipes for candied nuts appreciated

Speck333 · 04-18-2010, 02:01 PM

candied and spiced nuts are fabulous LC options

metqa · 04-18-2010, 02:21 PM

This is a recipe I found online and adapted it to be more sugar free.

Cinnamon Almonds
INGREDIENTS
· 1 egg white
· 1 teaspoon water ( omit if using Syrup)
· 1 teaspoon vanilla extract
· 1 teaspoon almond extract (optional)
· 3 cups Raw Almonds ( or 1lb)
· 1/2 cup white sugar ( or equivalent Sugar Substitute, Splenda or Diabetisweet)
· 1/2 cup of brown sugar ( 2T of maple flavored syrup)
· 1/2 teaspoon salt
· 2 teaspoon ground cinnamon
· 1/3 cup of butter.
DIRECTIONS
1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan or use parchment paper (recommended).
2. Combine the sugars, water and butter, place them over a double broiler (low heat), to dissolve completely. Add the, salt, almond extract, and cinnamon.
3. Lightly beat the egg white and vanilla extract, and beat until frothy but not stiff. Add the nuts, and syrup, and stir until well coated. Toss to coat, and spread evenly on the prepared pan.
4. Bake for 1 hour 15 in the preheated oven, stirring every 20 min or so, until dry. Allow to cool, then store nuts in airtight containers.
5. For Added Crunch, let them cool, and instead of storing them in an airtight container, put them into the freezer over night, uncovered. You know how freezing draws moisture out of foods, it will pull the last warm moisture out of the coating and when you next taste them, they will be even cruncier and less chewy than if you immediately stored them cooled. I like to keep them in the freezer and pull out a handful to eat cold. they are the best. If yo don't let them cool completely and store them at room temp they get a bit sticky but still yummy.
Notes:
- nuts should be single layer and just fill the pan - an old dark pan works best. Continue baking until the coating is dry.

To make it low-sugar friendly, you can use Splenda or Diabetisweet instead of white sugar, and you could use a sugar free maple flavored pancake syrup instead of brown sugar.

You can use any nuts for this. The original called for walnuts.

I made this two years in a row. The first was for gifts the second was by request. The butter adds a richness to them, and the maple flavored pancake syrup added another flavor dimension.

metqa · 04-18-2010, 02:32 PM

I also Love Linda Sue's Cocoa Coated Nuts
Linda's Low Carb Menus & Recipes

I used the Variation and for 1lb of almonds cause i wanted a thicker chocolate coating.
So instead of her recipe it was more like this:

Chocolate Covered Nuts
1 lb Raw Almonds
1 egg white
Generous pinch salt
1/8 teaspoon vanilla
1/2 cup granular Splenda or equivalent liquid Splenda
2 tablespoons cocoa, sifted
I beat the egg white till it was soft peaks. Then added the rest of the ingredients, Then added the nuts. Linda's recipe said it would be thick and dry, but because I used less nuts ( hers 1.5 lb) there was alot more to coat. Spread the nuts Parchment Paper or nonstick foil. There was a bit of excess syrup that ran down, that was okay, cause it will dry out and stick to the nuts as you stir it occasionally. Bake at 325º for 15 minutes, then stir and keep checking every 5-10 minutes till the coating becomes set and not as sticky. Some nuts will stick together in clumps or clusters with gobs of chocolate between. Cool then break apart before eating.
Store in an airtight container at room temperature.

I made this as a gift, then decided to only give half of it and kept the rest for myself!:blush:

Indychick829 · 04-21-2010, 08:34 AM

i sooo want to make these - but i may not be able to stop at only a handful... :P

Kevinpa · 04-21-2010, 04:16 PM

Nuts about nuts!

mac24312 · 04-22-2010, 05:45 AM

Subbing..YUM!

judytab · 04-22-2010, 06:27 PM

Quote:

Originally Posted by Kevinpa

Nuts about nuts!

Kevin, didn't you have a recipe for candied nuts using Monin caramel syrup? I looked for it in my files, but evidently I didn't save it and I have a lot of the syrup and a lot of pecans. You have so many posts on LCF, it's hard to find any one recipe even though I did a search. If you can post it again, TIA.
_____
Judy

Kevinpa · 04-22-2010, 06:43 PM

Quote:

Originally Posted by judytab

Kevin, didn't you have a recipe for candied nuts using Monin caramel syrup? I looked for it in my files, but evidently I didn't save it and I have a lot of the syrup and a lot of pecans. You have so many posts on LCF, it's hard to find any one recipe even though I did a search. If you can post it again, TIA.
_____
Judy

http://www.lowcarbfriends.com/bbs/lo...ed-pecans.html

Praline Pecans

Charski · 04-28-2010, 12:50 PM

I'm trying this with raw pumpkin seeds (the "in the hull" kind) - I could actually coat about 5.5 cups with the one eggwhite mixture in Barbo's post. Will let you know how they turn out! They just went in the oven!

lindaokc · 04-28-2010, 01:41 PM

Hey Metqa, would the chocolate covered nuts work with macadamia nuts? The ones I get are already roasted and salted.

Charski · 04-28-2010, 01:43 PM

Verdict - the pumpkin seeds are GREAT done this way! DH is gonna be thrilled. Thanks, Barbo!

Jennifer Eloff · 04-28-2010, 02:09 PM

Hmmm, Barbo, I'm going to make your recipe using walnuts!

Sounds absolutely delicious!!

I have some candied nut recipes too - one with pecans and another with slivered almonds and the other is different - curried walnuts (very unusual). I don't buy pecans too often as they are "muy caro" - even in PriceSmart (CostCo). Almonds and walnuts are reasonably priced, thankfully. I sometimes buy cashews but more as an occasional treat. I'm not a big fan of macadamia nuts, unless they are covered in chocolate.

Interesting idea to use pumpkin seeds, Char!

wishbone · 04-28-2010, 03:23 PM

made this recipee a few weeks ago with walnuts and pecans all mixed together. Dh LOVED them!!!

verbqueen · 04-28-2010, 04:16 PM

Trader Joe's sells some candied pecans that are spicy hot--but not unbearably so. Just hot enough to get your attention. They are SO GREAT in a spring green salad with blue cheese and vinaigrette. I've been wondering how I could duplicate them.

Anybody have any ideas?

Charski · 04-28-2010, 04:35 PM

Jessica, I'd use this recipe and maybe ditch or cut back on the cinnamon, and add some cayenne instead, or some chipotle chile powder maybe?

verbqueen · 04-28-2010, 05:28 PM

I'm sorta scared to cut loose with the cayenne! The TJ's ones have a lot of flavor but aren't tongue-burning hot. Chipotle chile powder is a great idea! I'll give it a shot.

metqa · 04-28-2010, 06:35 PM

Quote:

Originally Posted by lindaokc

Hey Metqa, would the chocolate covered nuts work with macadamia nuts? The ones I get are already roasted and salted.

Well, i dunno!

I would want to use unroasted nuts cause they do heat up a lot, but I don't see why it wouldn't work, You could lower the heat and cook it longer if you are worried about over cooking. I never thought to try Macs. That is a genius idea. Hmm all the mac I have left are roasted and salted too, and I cant use them cause it seems a lot of them have gone bad but not all. Every 5th or 7th nut is rancid but he others are fine. It's like a lottery. No way I'd cook with that mess!

I'd better head to the EarthFare for some fresh raw nuts.

Quote:

Originally Posted by Charski

Verdict - the pumpkin seeds are GREAT done this way! DH is gonna be thrilled. Thanks, Barbo!

I wonder if it would taste good with pepitas ( green seeds/chinese pumpkin seed, no hull)

Charski · 04-28-2010, 06:46 PM

I don't see why not, Metqa - I mean, how could it be BAD?!

newyorkmeg · 04-28-2010, 06:46 PM

these all sound so good. Going to try them soon. THANKS

Charski · 04-29-2010, 08:44 AM

I just put a batch of almonds in the oven - stirred the first time - ate a couple - OMG! They're WONDERFUL!

Made a couple tweaks to Barbo's original recipe - instead of water, I added SF gingerbread syrup, and I added 1 tablespoon SF honey (the maltitol based kind) too. And I used a full cup of Splenda. AND a pinch of salt. And, I was able to easily coat 4 cups of whole raw almonds.

Once I had them spread on the pan, I sprinkled them with more Splenda. Baked 10 minutes, stirred, now they're in for 8 more.

These are for a birthday gift for a man I adore, former boss, who is diabetic. He's gonna LOVE them!

Charski · 04-30-2010, 09:55 AM

OK, it's official - I CANNOT have these in the house. TOOOOOO good and toooooo much temptation!

wishbone · 05-25-2010, 06:59 PM

...well worth doing....

drjlocarb · 05-25-2010, 07:54 PM

good to know, thanks

dollkey · 05-25-2010, 10:14 PM

i had some cocoa roasted almonds before and i just fell in love with them. unfortunately it's so difficult to find almonds here and they're too expensive, to boot. So what if I use something other than almonds? will the chocolate covered recipe still work? maybe peanuts or sunflower seeds?

LindaSue · 05-26-2010, 08:00 AM

Quote:

Originally Posted by dollkey

i had some cocoa roasted almonds before and i just fell in love with them. unfortunately it's so difficult to find almonds here and they're too expensive, to boot. So what if I use something other than almonds? will the chocolate covered recipe still work? maybe peanuts or sunflower seeds?

The recipe should work with any kind of nuts. I've made it with walnuts and it worked great.

SCOTTSDALEJULIE · 05-26-2010, 09:57 AM

Going to try both these recipes and have thm around for Memorial Day. Thanks so much. Have to forgo the Walnuts, DH is highly allergic. Julie

Mommy2aCutie · 05-27-2010, 07:19 AM

yummy!

wishbone · 07-23-2010, 12:09 PM

..bumping cuz they're so dang GOOD!!!!!

SCOTTSDALEJULIE · 07-24-2010, 10:08 AM

I bought the almonds and never made them. They are up at the cabin. I'll make them next time we go up. JUlie

04-18-2010, 12:38 PM	#1
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,275 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	LC Candied Nuts LC Candied Nuts We luvs 'em In mixing bowl 1-lg egg white 1 1/2 tsp water 1 ½ tsp. vanilla (optional) Whisk to a froth Add: 3/4 cup Splenda granular 1 tsp. cinnamon ½ tsp. nutmeg 3 cups nuts Mix it well Spread nuts out on cookie sheet lined with parchment paper. Bake 300 degrees for 20-25 minutes Turn half way through Walnuts, almonds, pecans are wonderful. Any other recipes for candied nuts appreciated

04-18-2010, 02:21 PM	#3
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	This is a recipe I found online and adapted it to be more sugar free. Cinnamon Almonds INGREDIENTS · 1 egg white · 1 teaspoon water ( omit if using Syrup) · 1 teaspoon vanilla extract · 1 teaspoon almond extract (optional) · 3 cups Raw Almonds ( or 1lb) · 1/2 cup white sugar ( or equivalent Sugar Substitute, Splenda or Diabetisweet) · 1/2 cup of brown sugar ( 2T of maple flavored syrup) · 1/2 teaspoon salt · 2 teaspoon ground cinnamon · 1/3 cup of butter. DIRECTIONS 1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan or use parchment paper (recommended). 2. Combine the sugars, water and butter, place them over a double broiler (low heat), to dissolve completely. Add the, salt, almond extract, and cinnamon. 3. Lightly beat the egg white and vanilla extract, and beat until frothy but not stiff. Add the nuts, and syrup, and stir until well coated. Toss to coat, and spread evenly on the prepared pan. 4. Bake for 1 hour 15 in the preheated oven, stirring every 20 min or so, until dry. Allow to cool, then store nuts in airtight containers. 5. For Added Crunch, let them cool, and instead of storing them in an airtight container, put them into the freezer over night, uncovered. You know how freezing draws moisture out of foods, it will pull the last warm moisture out of the coating and when you next taste them, they will be even cruncier and less chewy than if you immediately stored them cooled. I like to keep them in the freezer and pull out a handful to eat cold. they are the best. If yo don't let them cool completely and store them at room temp they get a bit sticky but still yummy. Notes: - nuts should be single layer and just fill the pan - an old dark pan works best. Continue baking until the coating is dry. To make it low-sugar friendly, you can use Splenda or Diabetisweet instead of white sugar, and you could use a sugar free maple flavored pancake syrup instead of brown sugar. You can use any nuts for this. The original called for walnuts. I made this two years in a row. The first was for gifts the second was by request. The butter adds a richness to them, and the maple flavored pancake syrup added another flavor dimension. __________________ "You have to understand zat ven a vampire forgoes . . .the b-vord, zere is a process zat ve call transference? Zey force Zemselves to desire somesing else? . . .But your friend chose . . . coffee. And now he has none." "You can find him some coffee, or . . .you can keep a vooden stake and a big knife ready. You vould be doink him a favor, believe me." Monstrous Regiment by Terry Pratchett IBKKF 898 Metqa's P4 JUDDD Journal

04-29-2010, 08:44 AM	#21
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I just put a batch of almonds in the oven - stirred the first time - ate a couple - OMG! They're WONDERFUL! Made a couple tweaks to Barbo's original recipe - instead of water, I added SF gingerbread syrup, and I added 1 tablespoon SF honey (the maltitol based kind) too. And I used a full cup of Splenda. AND a pinch of salt. And, I was able to easily coat 4 cups of whole raw almonds. Once I had them spread on the pan, I sprinkled them with more Splenda. Baked 10 minutes, stirred, now they're in for 8 more. These are for a birthday gift for a man I adore, former boss, who is diabetic. He's gonna LOVE them! __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters Last edited by Charski; 04-29-2010 at 08:46 AM..

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04-18-2010, 02:01 PM	#2
Speck333 Blabbermouth!!! Join Date: Apr 2008 Location: Southern California Posts: 5,453 Gallery: Speck333 Stats: 181(16)/163(12)/99(0) ~ 5'2" WOE: Semi-Primal Start Date: Atkins restart: Jan. 3, 2010 (7/99 original start)	candied and spiced nuts are fabulous LC options

04-18-2010, 02:32 PM	#4
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	I also Love Linda Sue's Cocoa Coated Nuts Linda's Low Carb Menus & Recipes I used the Variation and for 1lb of almonds cause i wanted a thicker chocolate coating. So instead of her recipe it was more like this: Chocolate Covered Nuts 1 lb Raw Almonds 1 egg white Generous pinch salt 1/8 teaspoon vanilla 1/2 cup granular Splenda or equivalent liquid Splenda 2 tablespoons cocoa, sifted I beat the egg white till it was soft peaks. Then added the rest of the ingredients, Then added the nuts. Linda's recipe said it would be thick and dry, but because I used less nuts ( hers 1.5 lb) there was alot more to coat. Spread the nuts Parchment Paper or nonstick foil. There was a bit of excess syrup that ran down, that was okay, cause it will dry out and stick to the nuts as you stir it occasionally. Bake at 325º for 15 minutes, then stir and keep checking every 5-10 minutes till the coating becomes set and not as sticky. Some nuts will stick together in clumps or clusters with gobs of chocolate between. Cool then break apart before eating. Store in an airtight container at room temperature. I made this as a gift, then decided to only give half of it and kept the rest for myself!:blush:

04-21-2010, 08:34 AM	#5
Indychick829 Major LCF Poster! Join Date: Jan 2009 Location: Indianapolis, Indiana Posts: 1,533 Gallery: Indychick829 Stats: Highest - 217 / Lowest -160 / Current 170 & happy WOE: Maintenance - whole foods/fruits/organic meats Start Date: January 2009. Currently in Maintenance	i sooo want to make these - but i may not be able to stop at only a handful... :P

04-21-2010, 04:16 PM	#6
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Nuts about nuts!

04-22-2010, 05:45 AM	#7
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	Subbing..YUM!

04-28-2010, 12:50 PM	#10
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I'm trying this with raw pumpkin seeds (the "in the hull" kind) - I could actually coat about 5.5 cups with the one eggwhite mixture in Barbo's post. Will let you know how they turn out! They just went in the oven!

04-28-2010, 01:41 PM	#11
lindaokc Very Gabby LCF Member!!! Join Date: Mar 2004 Location: OKC, OK Posts: 3,124 Gallery: lindaokc Stats: 196/170/140? WOE: atkins/hcg/learning Start Date: Feb, 07	Hey Metqa, would the chocolate covered nuts work with macadamia nuts? The ones I get are already roasted and salted.

04-28-2010, 01:43 PM	#12
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Verdict - the pumpkin seeds are GREAT done this way! DH is gonna be thrilled. Thanks, Barbo!

04-28-2010, 02:09 PM	#13
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Hmmm, Barbo, I'm going to make your recipe using walnuts! Sounds absolutely delicious!! I have some candied nut recipes too - one with pecans and another with slivered almonds and the other is different - curried walnuts (very unusual). I don't buy pecans too often as they are "muy caro" - even in PriceSmart (CostCo). Almonds and walnuts are reasonably priced, thankfully. I sometimes buy cashews but more as an occasional treat. I'm not a big fan of macadamia nuts, unless they are covered in chocolate. Interesting idea to use pumpkin seeds, Char!

04-28-2010, 03:23 PM	#14
wishbone Major LCF Poster! Join Date: Dec 2007 Location: Iowa Posts: 2,381 Gallery: wishbone Stats: 260/158/160 WOE: low carb my weigh	made this recipee a few weeks ago with walnuts and pecans all mixed together. Dh LOVED them!!!

04-28-2010, 04:16 PM	#15
verbqueen Very Gabby LCF Member!!! Join Date: Aug 2004 Location: Orange County, CA Posts: 4,661 Gallery: verbqueen Stats: 224/163 WOE: hhcg, VLCD12	Trader Joe's sells some candied pecans that are spicy hot--but not unbearably so. Just hot enough to get your attention. They are SO GREAT in a spring green salad with blue cheese and vinaigrette. I've been wondering how I could duplicate them. Anybody have any ideas?

04-28-2010, 04:35 PM	#16
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Jessica, I'd use this recipe and maybe ditch or cut back on the cinnamon, and add some cayenne instead, or some chipotle chile powder maybe?

04-28-2010, 05:28 PM	#17
verbqueen Very Gabby LCF Member!!! Join Date: Aug 2004 Location: Orange County, CA Posts: 4,661 Gallery: verbqueen Stats: 224/163 WOE: hhcg, VLCD12	I'm sorta scared to cut loose with the cayenne! The TJ's ones have a lot of flavor but aren't tongue-burning hot. Chipotle chile powder is a great idea! I'll give it a shot.

04-28-2010, 06:46 PM	#19
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I don't see why not, Metqa - I mean, how could it be BAD?!

04-28-2010, 06:46 PM	#20
newyorkmeg Major LCF Poster! Join Date: Oct 2009 Location: The Bronx Posts: 1,224 Gallery: newyorkmeg Stats: 247/152/healthy 5'8" WOE: Just LC Start Date: 10/09	these all sound so good. Going to try them soon. THANKS

04-30-2010, 09:55 AM	#22
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	OK, it's official - I CANNOT have these in the house. TOOOOOO good and toooooo much temptation!

05-25-2010, 06:59 PM	#23
wishbone Major LCF Poster! Join Date: Dec 2007 Location: Iowa Posts: 2,381 Gallery: wishbone Stats: 260/158/160 WOE: low carb my weigh	...well worth doing....

05-25-2010, 07:54 PM	#24
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,169 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	good to know, thanks

05-25-2010, 10:14 PM	#25
dollkey Major LCF Poster! Join Date: Feb 2010 Location: Philippines Posts: 2,937 Gallery: dollkey Stats: restart 06-11/150.2/150.2/108 ht 4'11" WOE: Dukan Attack Phase Start Date: 06/13/11	i had some cocoa roasted almonds before and i just fell in love with them. unfortunately it's so difficult to find almonds here and they're too expensive, to boot. So what if I use something other than almonds? will the chocolate covered recipe still work? maybe peanuts or sunflower seeds?

05-26-2010, 09:57 AM	#27
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Going to try both these recipes and have thm around for Memorial Day. Thanks so much. Have to forgo the Walnuts, DH is highly allergic. Julie

05-27-2010, 07:19 AM	#28
Mommy2aCutie Senior LCF Member Join Date: Dec 2005 Posts: 762 Gallery: Mommy2aCutie	yummy!

07-23-2010, 12:09 PM	#29
wishbone Major LCF Poster! Join Date: Dec 2007 Location: Iowa Posts: 2,381 Gallery: wishbone Stats: 260/158/160 WOE: low carb my weigh	..bumping cuz they're so dang GOOD!!!!!

07-24-2010, 10:08 AM	#30
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	I bought the almonds and never made them. They are up at the cabin. I'll make them next time we go up. JUlie