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These are yummy but a bit sticky- is this right?
I did allow to cool for several hours
Hi Penny, perhaps a little sticky.
Hello! I’ve been a fan of your site for some time. I tried this recipe tonight for my birthday, and it was wonderful! Thank you for making my birthday dinner a tasty one.
I had this recipe saved for some time, and finally made them last night. Wow! They are fabulous!!
This sounds wonderful. I’m going to try a spice mix I found in Mexico – ‘Tajin’ with chili powder and lime!
How did they turn out? I want to use my Tajin as well
Wow, nice! I like the use of chipotle powder. Smoked paprika would be great, maybe with a little granulated garlic. I wonder if we could use ground Sichuan peppercorn on it…
These look great. I’m guessing you use nuts that are already roasted but not salted. Is that correct?
Some of the nuts were raw and some were already roasted. All were unsalted. ~Elise
Hi, we don’t have Chipotle in New Zealand, but I’m trying to grow the Chipotle chillies (we only Chipotle Tabasco). How do I make this flavour for this receipe? Do I mix chilli, cayenne, five spice and Garam Masala or just one of these? I made our Thanksgiving dinner from several of your recipes and it turned out magnificent. Thank you so much, your recipes never ever fail me.
You can use any combination of spices you want. Chipotle is a specific flavor that comes from smoked, dried jalapeños. You might try some smoked paprika along with some chili or cayenne if you don’t have access to chipotle powder. ~Elise
Wow — these look so good, and so easy! It’s a toss-up which I love better, chipotle or garam masala — obviously a batch of each is absolutely called for. I’m thinking one of those Indonesian satay mixes with lemongrass and galangal would be fabulous too.
I use liquid honey to get the spices to stick (egg allergy). Works well and offers up the “something sweet” too so you can cut out the sugar (unless you want them really sweet of course!).
Great idea, thank you Jen! ~Elise
I think nuts will be my downfall!! I am soooo addicted to them in any shape or form but especially sweetened and spiced. My favorite now is a recipe from David Lebovitz’ new cookbook for candied pecans. But this recipe looks scrumptious. Gotta get some limes and try it! Thanks!
These sound delicious and good for gifting. Since they’re made with egg white though, how long do they keep? Do they need to be refrigerated?
I bet these would be a knockout gift for my friends here in town, but I also have gifts to send across the country. I was wondering if they’d make the trip?? Thanks for your help…best to you!
Great question. I assume they would make the trip fine as long as they are kept dry. They don’t need to be refrigerated. ~Elise
Just made these last night with cayenne and Chinese five spice. YUM!