On Wed, 07 Jan 2004 20:08:33 -0000, Kate >
wrote:

>After my grandma caught me picking all the almonds out of the Chex Mix, she
>decided to give me a one pound bag of California almonds to do with as I
>please. They are unsalted, but not raw. I'd like to make the sweet,
>cinnamon-ny kind sold out of kiosks at state fair and the mall. Do these
>have a name? I did a web search, but no recipes seem to be what I'm
>looking for. Any recipes or suggestions?

Your grandma is pretty classy, putting almonds instead of peanuts into
the Chex mix. :-)

Your almonds *are* probably raw -- just with skins on. Toasted/roasted
are specialty items.

Another poster has supplied what looks to be a good recipe. I've tried
the egg-white method for spiced nuts and it turns out very well.

Search on

"spiced nuts" recipe

for many variations. For caramelized pecans, I cook some brown sugar
and a little water in a heavy pan over medium heat until the sugar is
thoroughly melted and bubbling; then toss in nuts and stir around
until the nuts are coated and toasted. Turn out onto wax paper or a
plastic plate. Sorry about no exact proportions. For a few salad
garnishments, I guess it's 3Tblsp brown sugar, 2 tsp water, and 1/2
cup nuts. I've seen many recipes that include butter in this
somewhere, and I tried it once, but they came out very greasy.