Very classy in a glass serving dish on the Christmas table, or you can give them as a food gift. Works with other kinds of nuts just as well.
Something else. After reading reviews I made a few adjustments. This is a fantastic recipe, I just adjusted it to fit our taste. I doubled the coating. I baked them for the maxium time noted at a slightly higher temp. I then took them out and stirred them up. I used cinn/sugar and sprinkeled it generousally all over the nuts and stirred again. I then put them back in the oven until the were no longer shiny. Crunchy, slightly sweet and impossible to keep you hands off of! - 08 Oct 2008
Something else. This is a good recipe (I added about 1/2 tsp cinammon to it - yummy!) but you really have to do what it says. The egg white must really be STIFF. If it isn't the nuts will be soggy and stick together. I found they needed to be baked longer (maybe 1/2 hour total) and that as they were cooling, I had to turn them to get them dry all around. They stored nicely for almost a month in a resealable plastic bag. They were the perfect addition to my salad! These will be out in my house again at Christmas time for sure! - 08 Oct 2008
Altered ingredient amounts. This recipe was excellent. I made them to give as Christmas gifts for extras at our usual family gathering. My husband almost wouldn't let me give them away. I altered the recipe slightly...I doubled the ingredients except for the egg white, added 1 Tbsp. of cinnamon, 1 tsp. honey, and sprinkled them with cinnamon & sugar before baking. I also baked mine for about 25-30 minutes. As soon as they are done remove them from the greaseproof paper, or you will be picking it off the back of the hard candy. - 08 Oct 2008