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Almond, Cinnamon, Cinnamon Almonds, Crock Pot, DIY, Food, funny, gift, Recipe, Recipes, seasonal, Slow cooker, Sugar, tutorial
HI! I made the most amazing and easy to do cinnamon almonds, ate them all, and DIDN’T TAKE A SINGLE PICTURE. Best blogger ever. Whatever though. I was enjoying my weekend with my family and not even thinking about this post….
You’ll have to use your imagination to envision the real gloriousness of these treats because this recipe is one you will want to use all the time. You’ll be glad I didn’t wait until I made them again to post this recipe! These make GREAT gifts around the holidays and the most divine snacks. (Your host for Thanksgiving? Christmas for the people at work? etc)
Here’s an example pic of what they would look like if I had taken pictures:
- ***I’ve removed the picture that was here. Please know that it was never my intention to upset anyone or “steal” images. I apologize to THE BAVARIAN NUT COMPANY for using their image. If you’ll notice in the comment section, I was accused of stealing the image, despite the statement that the picture was not my own. I chose not to change the name of the file because it showed the origin of the photo. To avoid further fighting in the comment section of this post I am removing the image.
- Mine were prettier – take my word – but this will do…
***UPDATE***
These pretty nuts are mine!
I made a batch just so I could take a picture for you all!!!
You know how you walk through the stadium at a ball game and the smell of fresh cinnamon almonds roasting Ninja attacks you and drools forms at the corner of your lips? I do. I know it well. And I was determined to have it on my own. Really, those little bags are expensive. After several okay versions, I finally created the winner and I’m nice enough to share.
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray with Pam, or whatever, the stoneware of your large crock pot (mine is a 4 quart). Add the divine mixture of almonds and sugars to the crock pot and turn it to low.
Cook ( with the lid on) 3-4 hours stirring every 20 minutes (I only did 3 hours). In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45min to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool (if you can wait that long!). The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
I had beautiful, crunchy,sugary, dark brown coated almonds. There was quite a bit of leftover sugar bits (and I brazenly snacked on that too!)
ENJOY!
Store in an airtight container (mine never made it to a container 
)
Making these for gifts is really easy, inexpensive, and always appreciated. Per usual, I suggest subscribing to Plaid Barn, as they often have wrapping kits as the daily offer!
Enjoy your TACO TUESDAY!!! Hey, while you’re enjoying your almonds, why don’t you LIKE me on FACEBOOK (sound desperate enough for you?!?!)
Can you substitute. Pecans
Yes
Accidentally put a bit too much salt in mine…kinda loving the salty+sweet combo!
Awesome!
Guess i wont ever be buying nuts from the bavarian nut house. Especially with this recipe you so kindly shared. Will they work with other kinds of nuts i.e. pecans cashews
Lovely with other nuts
i have made these but I baked them in the oven for an hour minus the water and they turned out great.
I made these today. I followed the recipe and they didn’t come out crunchy
What did i do wrong? They do have a great taste though.
Made these today…your revised version recipe. They turned out great. We have home group tonight so I’m sure that there won’t be any leftovers:) Thanks for the great recipe.
Do you have yor crockpot on high or low?
Just made my first (of many I’m sure) batch of these! I used 5 cups almonds and did use Splenda brown sugar (3/4 cup since it’s double the sweetness) but used regular white sugar since I was low on white Splenda. I cooked a total of 3 hours and they turned out great . . . nice and loose, no need to break apart. For those who mentioned adding other spices . . . . can you share measurements please? I might try some sweet/savory combos like using my chili & lime seasoning but I’m not sure what amount try try. I’m also wondering if anyone has tried other flavors of extracts. Now my mind is racing with ideas . . . perhaps I could use some of the maple sugar my husband has on hand! Thanks for sharing this great recipe!
I was on Pinterest looking up cool DIY & crafts, and I saw this and HAD to try, but I didn’t have enough almonds, so I mixed with pecans too. It worked PERFECTLY. I would recommend this to anyone. Thank you for this!
Turned out great and yummy.
I so want to make these, but do you start with raw almonds or roasted unsalted almonds?
Raw!
Hi! I just want to say, THANK YOU for posting your own picture of the completed recipe, because it makes me trust the recipe a lot more! I knew the previous one was of Bavarian Nuts because I used to make them when I worked at a movie theater. BTW, the trick to getting them to not clump together is to keep them stirring in a sort of spinning popcorn maker-type apparatus. If anyone can figure out how to reproduce that at home, be my guest.
Can I just say? There are unfortunately WAY too many Crockpot-loving bloggers out there who don’t use their own images. I can usually tell when the food in the picture was not made in a Crockpot and someone is just adapting an (often untested—ack!) recipe for the Crockpot just based off a picture. I’ve found a lot of Asian stir-fry “slow cooker” recipes like that recently. Then hundreds of commenters will complain, “Mine turned out bland! It was gross! I had to throw it away!” Please…everyone…don’t do that. DetrimentalBeauty, I applaud you for correcting your mistake, and now I know it was an innocent one. I don’t know about anyone else, but when I post a recipe on my blog, it’s because I’ve spent months perfecting it, doing research from good sources, and testing it to get all the details exactly right. Anything else just seems a little fake to me. (And I know how it is, where sometimes you eat all of something before you think about taking a picture of it…oops! When something’s good enough to blog, it’s good!) I’m glad this recipe is real and TESTED and I can’t wait to try it! Thanks!
Ha!! I really can’t wait to try this recipe! I love almonds!!!
I think this Kara lady has been slacking on her blog because she has been too tied up being the photo police!!! Kara-stop being a bully and get on with your mediocre photography and cooking. No one wants to be involved in anything as negative as you are. Get on with your life and leave this lady alone! If you want to keep your photos private then don’t post them, Plain and simple! Freedom of speech does not constitute a bullying attitude and just because someone does not agree with you does not make them in the wrong. Take a step back and evaluate your previous behavior and comments on here and maybe you will see what you were doing and how offensive you were. No apologies should go to you more than once, especially if you keep commenting rudely to others. Good day to you!
Oh, I am going to the store to get the ingredients!! I hope I can get them to turn out good!!!
For future reference, its actually perfectly legal for you to display the picture you had previously, and its a shame that you had to take it down.
For Catherine, TheBlogMaven, and Kara, perhaps you should education yourselves in copyright law, in particular Fair Use. Here’s a quote from the US Government’s copyright website:
“Section 107 contains a list of the various purposes for which the reproduction of a particular work may be considered fair, such as criticism, comment, news reporting, teaching, scholarship, and research. Section 107 also sets out four factors to be considered in determining whether or not a particular use is fair.
The purpose and character of the use, including whether such use is of commercial nature or is for nonprofit educational purposes
The nature of the copyrighted work
The amount and substantiality of the portion used in relation to the copyrighted work as a whole
The effect of the use upon the potential market for, or value of, the copyrighted work”
So for the sharing of a recipe that simply for educational purposes, Fair Use would most certainly apply, which allows someone to use copyrighted material that’s freely available on the internet without obtaining permission from the owner.
In the future when other Catherine’s come along making outrageous claims, I’d simply laugh them off and wait for them to “take legal action”, which would probably be talking to a copyright lawyer who would no doubt be familiar with Fair Use and inform them of such.
I can’t wait to try these!!
) I loooove almonds. I will let you know how they turn out 
Loved your post – thanks for sharing this great recipe. Last year I burned all my pecans in the oven!
Loved it so much me & the girls had to write about it!
http://fbocats.wordpress.com/2013/01/04/cinnamon-whiskers/
I am in Rn School and I spend HOURS and HOURS a day studying to no end. On my free time, which is usually during the summer and on Christmas break, I tend to spend hours on end surfing Pinterest (Hello! My name is Ashley and Yes, I’m a Pin Junkie)! So as I was browsing, I came upon the “Forbidden Photo” and was very excited! I usually treat myself to a bag or twenty (just kidding of course) when I go to Bass Pro Shop. However, my excitement turned into a bad taste in my mouth. While I realize this is a few months old, I came across it on Pinterest tonight because I really wanted to make this product.
As I started reading the comments, I came upon Catherine’s. Personally, if I was her, I would have handled that situation a little differently and definitely in a private manner. Then I came upon The Blog Maven, who while supplying you with “proper photo etiquette”, came off extremely nasty about the entire thing. When I started looking up both Catherine and the Blog Maven, I came across several interesting fact. I went back and clicked on the original picture and it brought me to her website that sells nuts from The Bavarian Nut Company. After searching The Bavarian Nut Company on Google, I found another company with the same name, hmmmm. So, what did I do? I called of course, lol! I don’t have a clue what possessed me to call but it was probably out of just plain ole being nosy! I spoke with the owner of The Bavarian Nut Company, Bruce, on the phone tonight……I should I say the ORIGINAL “The Bavarian Nut Company” who is a family business and has been based out of New York for the last 18 years. He was not aware of any other company using his name and requested I send him the link to the business (and of course, I did). He stated unfortunately his name is not trademarked but it is copyrighted, so no telling where that my lead.
I am amazed that Catherine spouted off about you “stealing a photo” and yet, instead of being original, turns around and uses the same name and nutcracker someone else has been using for 18 years. I am even more amazed that Catherine is Blog Maven’s client and friend (explains alot). I have read Blog Maven’s article and cannot fathom someone writing an article degrading another person or business. Especially someone who, while posting that in one breath, then turns around and promotes her business in the next. When you represent a client, you do not let your personal feelings get in the way, regardless of whether the client is part of the family or a friend. I am appalled at this entire situation as it definitely could have been handled in a much more private way. Because of the way they handle their business, I can honestly say, I would never hire her service, nor would I buy any of their products now or at any time in the future.
So, now that my rant is over, I am VERY EXCITED to head to the store tomorrow and get to work on this little gem of a recipe! Thank you for posting it, thank you for keep cool under fire and please…keep more coming!!!!
The recipe that keeps on giving! These are phenomenal!! I’ll never buy from a vendor again. Thanks so much for sharing. Oh… and Merry Christmas!
So I’m making these for family/work Christmas presents and they haven’t finished yet but oh my my house smells great. This is a great recipe (thus far) and I totally still have pinned the Bavarian nut company’s photo and have no intention of changing it. You are a far better person than I, just saying. <3
So they turned out a bit closer to just sugared pecans rather than a candied texture but that was entirely my fault, I grabbed my 1/2 cup measuring cup instead of the 1/4 cup. However they taste and smell amazing and I’m making my second batch now. Thanks for the great recipe! <3
I made these today and they were fantastic! )Plus the house smells heavenly
I’ve made cinnamon almonds before using the stovetop method, but that way requires nearly constant attention, something that is hard when you’re chasing two toddlers around! Thanks so much for sharing this recipe, I’ll definitely be making it again!
Just made these and they are delicious! I broke them all apart so that there wasn’t the hard “brittle” part and then used a slotted spoon to scoop them off of the pan to shake off the excess sugar. And they are still plenty coated. Thanks!
HELP! Made these over past few days… Taste yummy but lots if extra, crumbly, unglazed brown sugar mix on the nuts;( not as pretty as yours and wanted to use as gifts to be given tomorrow! Any suggestions to do at this point? Cook a bit more? Etc… They’ve been fully cooled at this point. Thx in advance;)
Will this recipe work for pecans as well?
Thankyou lso much for this recipe!!! I am making these as we speak and we are going to make some more for christmas if they come out right (cross my fingers) the house smells like you said “a nice ball park” i am very excited and can’t wait. Did exactly as you said in your recipe and cant wait to try them. Thankyou for being nice enough to share this recipe to the world. I have been dieing to try these. I cant thankyou enough!! Much Love
-Maleia xoxo <3
I FINALLY FOUND THIS RECIPE!!! Thank you for posting this…my former boss made these year after year but wouldn’t share her “secret” recipe!! THANK YOU THANK YOU THANK YOU and MERRY CHRISTMAS 😃
Hey, I want to make a double batch and give them out in party favor bags. Are they still good the next day if I made them the day before the party? Thanks for this great idea, sounds delicious!
Delicious!
Sorry about the “grinch” you had to endure. You handled it well! Your recipe has me so excited!! Thanks for sharing!!!
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These are terrible, please send all you make to me, you will not be able to eat them!
)) Did that work??? Please send me yours because my family and I have just about managed to eat the whole pan! I still need some for Christmas gifts! LOL Thanks so much for the recipe, they really are awesome!
Thank you for the wonderful recipe … Oh how I love that smell! I did overcook, but they are still delish! I have posted a link to your recipe (with NO PHOTO) on my blog.
Thanks again!
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I’m so sad! I was so looking forward to making this and it turned out horribly! It was sugary and whatnot and then I added the water and it became a gooey sticky tar substance and stayed that way and is now almonds stuck in Carmel tar. Anyone have this happen to them? I followed the instructions to a tee. Any suggestions?
Sorry they didn’t turn out. You might try cooking for less time – like 2 hours. Add less or no water toward the end.
Seems that the water has been a hit or miss with the recipe. It’s always worked for me.
That’s how mine have turned out. I’m going to try and lay them out on the parchment and maybe bake a little while?
I made these last night but I have one question … aren’t the almonds supposed to be crunchy? Mine weren’t .. the sugar coating is, but not the almonds. Did I make them wrong?
No, you made them right. They have been slowly roasted so the almonds will be soft now.
Hello! I plan to make these tonight but for gifts to give to my co-workers…I’m sure they’d be great despite having them warm from cooking (I’m sure that’s the BEST time to eat them!!) …what is your thoughts on giving them as gifts with re-heating instructions? If so…what are the directions? Has anyone tried re-heating these, if so, I’d love to know how it worked out for you?! Thanks!!
I’ve never reheated and I enjoy them for days afterward. I’m not sure how reheating would work. Sorry.
I made these today for teacher gifts. I got a tad worried after reading some comments, but mine turned out beautiful and yummy! I used 4 cups of almonds & left the rest the same. I cooked them for about 3 hours. I thought the water was the key, as another comment said. I felt there was an awful lot of sugar left over, so next time I might only use 1 cup of each. Thanks for the recipe! I will definitely make these again!
Ok Im doing these today and so excited!!! I started following you after I found this. I have a recipe page on fb called Mason Jar look me up and your free to use any of my stuff!!! Just get people to go like my page in return. I think your way creative and look forward to reading your blogs! Oh my page has a Pic of a beautiful lit table outside at night.
Can you use raw almonds as opposed to roasted ones? Or should I roast them in oven before proceeding with recipe?
You should be using RAW almonds for this!
Mine came out really dark I put my crock pot on low should I try maybe the warm setting?
They are dark because of the brown sugar. Mine are dark too. If you’d prefer a lighter color, omit the brown sugar and increase the white.
I made these vegan by omitting the egg white and using coconut milk, about 3 tbsp. I did not use agave nectar. They were soooooo good, only about a handful left! I brought some of them into work and they were a hit! Thanks for the great recipe!
PERFECT! Thanks so much! I appreciate being able to offer alternatives!!
I made this last night and they were amazing!
I am going to make these for Christmas gifts
Going to try these this week. Thanks for the recipe.
(no wonder that lady takes pics of nuts…she’s a nut job.)
Amazing…whole family loved them!! Thank you:)
YES!!!
I can’t wait to try these! Thank you for sharing this recipe, my mom always made similar almonds in the oven, but I can’t wait to try them in my crock pot. Hers were always sweet with a dash of cayenne.. I think I might try that here! I love spicy-sweet. These sound DIVINE.
Fantastic, I love cayenne! Let me know how they taste!!!
Hi there!
I am planning on making these for Christmas gifts, but I am wondering how far in advance is TOO far? I would like to make them today, but I don’t want them to get old and gross by Christmas. What are your thoughts? Would it be okay to freeze them after I make them and then they can thaw out starting this Friday before Christmas and sit until Tuesday or do you think they’ll be okay from now to Christmas in the tins that I have for them?
The fresher they are the better but I’d say they will still be good if you made them a week in advance. I haven’t tried it though so no promises.
The uproar about the photo is so sad, especially today with the loss of so many young ones. Our hearts go to those families that will not have their loved ones. Could not handle the news all day so I made the nuts. It did not help… They are good, but they did not help. Hug your kids tonight.
To those of you who packaged these as gifts: how many packages/Mason jars were you able to fill with one batch? How much did you put in each package? And has anyone doubled/tripled the batch and if so, how did it come out? Thanks for all your help, for the delicious recipe, and the entertainment from the blog posts!
I filled eight treat bags with about 1 1/2 – 2 cups each on a double batch.
I have a batch in the crock pot…they smelled soooo good I ended up eating a few…and they’re not even done yet!!! Yummmmm! thank you for sharing, I will definitely be making many more batches!
I am a photographer…if she didn’t want her photo used (after putting them on a public website) then she should have put a watermark on it!!! PERIOD
Just a quick note,right after you mix the egg whites &vanilla, pour onto the nuts, and mix well. As soon as you mix the egg whites to the nuts, you need to add the sugar mixture right away, or the “candy coating “will be sugary instead. It’s just if you leave the egg whites on the nuts a little too long before you add the sugar mixture, the nuts will have absorbed the egg white mixture and the sugar will have nothing to adhere to. I also ended up using 2 eggs (whites) .”Getcha crunch on “! Yay!!
Entertaining
If i wanted to double this recipe, would i use the same cooking time and amount of ingredients?
Definitely an easy one to double! I mix one batch at a time (because I don’t have bowls big enough) and I cook them the same amount of time as a single batch. The bottom nuts tend to burn more with a double batch so make sure you are really getting in there when you stir.
I’m looking forward to making these this week as Christmas gifts for colleagues. If they are good for 2 weeks in airtight containers, how long in one of those cheesy Christmas tins? (not that I imagine they would last more than a day, they look incredible)
I think they will definitely last in a tin but truthfully, I’m not sure how long.
Wow! These are delish!! Thank you so much.And they are so festive looking. I’m giving them as Christmas gifts for my daughter’s teacher ‘s,I’m putting them in Mason jars
with little ribbons. OMG, they look so darn good!
And, for a real easy clean up on your crock pot just keep that pot hot, and pour hot tap water in for about … 15 -25 minutes on high, turn off your crockpot. and when it’s cool enough, pour out the water and clean as usual.
yay!!
Yes! That’s how I clean mine!! Thanks for the tip. Glad you enjoyed the recipe!
I am very glad that I found this recipe and that you were thoughtful enough to share it. I should have read the blog before doing mine because I used roasted salted almond, while still yummy were very not like the pictures. (insert various snarky comments if you wish, lol) Some how the roasting and salting process make them look burnt, but they still taste great, just not pretty.
I have to say you have had an interesting ordeal with your photo situation. I guess sometimes it is easier to accuse than to just try and discuss the situation at hand. I am glad you stuck up for yourself and tried to right the problem, some people are just miserable though and misery likes company:) Anyways I cannot wait to try these cinnamon almonds and put them in my baskets for gifts!! I also love how youcall your duaghter monster, I have a 4 year old that I call monster too!
I will let you know how my almonds turn out!
Thank you! Give that monster a hug!
Ours dont look like the picture. Although still delicious the coating is almost chocolate color and texture. I cooked them on high for three hour and stirred often. Some of the almost were chewy more than crunchy. did this happen to anyone else? Is it bc we burnt them? Id like to try again. Thanks
Ours don’t look like the picture. Although still delicious, the coating is almost chocolate color. I didn’t read the comments beforehand and cooked them on high for 3 hours. We stirred often. Some of the almonds are more chewy than crunchy. Did this happen to anyone else? Is it just bc we burnt them? Id like to try again. thanks
My almonds are always softer because they’ve been cooked. The color should be a rich brown. This is because of the brown sugar. IF you like a lighter nut, omit the brown sugar and increase the white. They will still have great flavor. I just happen to love the flavor brown sugars adds to this recipe.
Ugh! Mine have failed twice now! Can you post a picture of what the almonds should look like right before you add the water? Once I put the water it I end up with caramel and it never hardens!
I’ve had a few people say this is happening. I recommend adding the water a tablespoon at a time if you’ve been having this issue and possibly not adding all of it. Really, the water just makes it stick a little more like candy. If you omit the water all together, you will still have lovely nuts but they may leave a bit of a sugary residue behind. Hope that helps.
Hi There!
Found you thru Pinterest, having pinned your enticing (+ mouthwatering!) recipe to my Edible Gifts Board awhile back, adding it to the vast collection of possibilities I may make & potentially include in the Holiday Baskets I enjoy giving to loved ones every year.
I have never commented on a blog, let alone subscribed to one before today, but after reading through all the comments I felt compelled to do both (hook, line, and sinker) because, although I was initially astonished, I thoroughly enjoyed the fact, and totally relate to how you (guilty of the same)… lovingly refer to your little as “Monster”!
Started by the hubby, it was a term affectionately bestowed upon our grand-daughter at birth a few years ago, and still used to this day. It has also carried over to her younger (more-deserving LOL) sibling as well.
Of course my heart holds a special place for little monsters, and the namesake is great and reason enough alone (for me) to follow your blog. But having also spent a considerable amount of time here, reading thru the comments & as well as other posts, I have to say that I enjoyed your wit and humor, all the musings, recipes, and what-nots…. and I truly, TRULY admire how you chose to react with the particular situation at hand as well as the level of integrity (and restraint) you continued to display throughout, even when things got a little thick. Keep up the good work!
I look forward to following your blog and seeing where this particular path may take you …. and to seeing more great recipes!
Sincerely,
Tammy
Tammy, This is such a beautiful comment. Thank you for your kind words. I hope you enjoy the blog.
I love that your grandkids are also sweet sweet monsters.
Thank you so much for stopping by.
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I just made these today – yum! It’s a LOT of cinnamon sugar coating, and based on what some of the comments were, about it turning into a brittle rather than candied almonds, I doubled the amount of almonds and it turned out great. Beautifully candied and toasted, not stuck together. I’d better give these away before I eat them ALL!
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Thank you for posting this recipe. I tried it and even though my batch came out looking like a glob I spread it out with a frosting spreader and kept turning them over and breaking them apart. They look great and they taste amazing! I am so excited to some away as gifts! Saving some for myself as well! Thanks again for sharing!!!!
I don’t know if anyone would make the same dumb mistake that I did (adding a whole cup of water instead of 1/4) but I am just here to say that it is fixable and they can still come out FANTASTIC! I just added about 3-4 cups more almonds, 1/2 cup each of the sugars, 1/2 cup wheat flour and about 1/4 cup almond meal. I let it cook in the crock pot another 2 hours or so and I didn’t even have to stir but like 2x. Then placed them in the oven on wax paper at 350 until they were all hot and bubbly for a good 15 min. Took them out to cool and stirred every 5 min or so and they turned out semi glazed, semi crumbly goodness. The next day they were even better after sitting in the fridge overnight. Great recipe, next time I know I will get it right the first time!!!
I TOTALLY MADE THE SAME MISTAKE!!! ME! It’s my recipe?!?! I couldn’t believe it. Ha! I managed to salvage mine too but I love your add ins. Smart thinking!
Hi, I found this recipe on Pinterest and repinned it for a later date… Well that date was tonight… At my office, we make the doctors goodie baskets for christmas and so many people just bake the simple things, ie: cookies, brownies, rice krispy treats…. I enjoy sharing something more, something that I have to put an effort in and comes from the heart… This recipe was the first to pop to mind… First time making them tonight, and they are delicious!!! I’m glad I doubled the recipe so that I will have some leftover to keep at home!!! Thank you so much for sharing this recipe!!!
I just made these last night! I did notice way more sugar in the pot than I would like so I immediately added more Almonds (I used 5 cups) and they turned out perfect. Mine look a lot more like the old, stolen ; ) picture. I ended up with about 9, 1 cup cello bags with this amount. Very few left over sugar bits. Thank you so much for the recipe …easy Christmas gifts!! I am set to make another pot in a few days!
These look awesome! Just curious, how many servings does this recipe make?
I made these a couple of times with a mixture of almonds and pecans. they were fantastic, I actually had to have my husband take them to work so I wouldn’t eat them all. I am currently trying a mixture of peanuts and cashews. We’ll see how it turns out! Either way it make the house smell fantastic! Thanks for the recipe!
Awesome! I so glad you like them as much as I do!!! Let me know how you feel about the peanut cashew mix!
Thank you for sharing this recipe! Oh my good gosh the commotion that was stirred by the nut ummm picture. It gave me quite a good laugh. You apologized, removed the picture and didn’t make a penny of it. But, that wasn’t enough to end her drama trauma. Merry Christmas! Peace on earth and goodwill to men.
Whew, I finally got to the end of all the comments! How exciting to read everything and I almost forgot what I wanted to ask. Why do you cook them in a crock pot for so long? Do the almonds “soak” up the cinnamon flavor or does it remain on the outside? I make a similar recipe with walnuts on the stove-top and the finished nuts look crystallized like the almonds in your
photo. I just wondered if the same technique I use would work with the almonds. Also I wanted you to know that I think you handled the negative responses by a few obnoxious people very well. Things like that have kept me from writing a blog…I’m not at all nice 
First, thanks for commenting and I appreciate the compliment.
Now for real question: I have used oven recipes before as well as stove top and while they are quicker, they are also easier to burn. I found the coating on this recipe to be thicker and more like the stadium/fair nuts.
Plus, I like that I can walk away, throw in a load of laundry, play with the monster, or do whatever before I have to stir again. With the oven methods, you have to be on them the whole time.
This recipe works best for me but does not discount the oven/stovetop varieties.
Hope that’s what you were looking for!
Thanks again!
Mine are in the crock pot as we speak!! I am so exited to eat them and share! Thank you for the receipy!!
I think my crock pot must be too hot! Mine kind of got to the soft-ball candy stage and are now a sticky, gooey (non-crystallized) mess! Hopefully we can try again before Christmas! And Thankfully, my hubby is eating them anyway!
Did it get better after they cooled? It’s tough to judge, maybe use less water… Hopefully, you can make it work!
I made them tonight and they turned out great. I just “eyeballed” the water — and I probably didn’t cook them quite 3 hours. Thanks for the recipe! Oh yeah, I also only used 1 table spoon of cinnamon.
eyeballing the water is a great tip! sometimes it isn’t all needed! I love cinnamon so I made it pretty strong. Thanks for commenting!!
Thank you very much for sharing and for answering comments. I made these tonight and although the coating is tasty, the nuts are soft. Could I have used the wrong nuts?
the nuts are soft – especially while warm. As they cool, they will become crunchier (but they shouldn’t return to that original raw almond crunch. they should always be a little softer, since they’ve been cooked). Hope that helps!
Thanks for the recipe! Just made them. Unfortunately, my crockpot gets ridiculously hot…even on low. I only cooked them for 2 hours, but they still burned
All of the sugar dissolved, so mine turned into burnt almond brittle. Haha! I will definitely try again but maybe only for an hour or so in my killer crockpot 
ugh. I hope you are able to work out the temp. variance!
These look and sound fantastic. I only read a few of the comments, so this may have been mentioned, but I’m thinking walnuts would be good done this way, too.
Yes! Walnuts are WONDERFUL with this recipe!
How much does this make?
It’s 3 cups of nuts so it makes just over that with all of the ingredients.
Lol!!! Reading all these comments is just like watching a soap opera! I actually experienced anxiety waiting to see what wld happen next! I really nvr expected drama on a recipe I found on pinterest.
With that being said, I cant wait to try these. They sound “and look” fantabulous! Some people just dont have enuf to do with their time. Im sorry u had to deal with all the rediculous nonsense. I nvr saw the f@#$ word either. Geez…this silly world we live in…
Just wanted to say — I searched your page and I didn’t find “F***” anywhere in this article… But I am very excited about making these this weekend. I’ve seen several comments about splenda, but I didn’t come across the exact amount that was used– I’ve never cooked with Splenda before, but I want to make them as a gift. Do you use the same amount as you would if you were using regular sugar?
I believe that the same amount of splenda as the sugar would work. If you were concerned about the amount, I’d say you could safely cut a cup out. I’ve never cooked with splenda either … Good luck!!
I hope you watermarked your nut picture just in case another blogger tries to use it on their site.
Can we use pecans or walnuts instead of almonds too? This sounds so easy & delicious!!! Thanks for sharing!
Yes! they are all good alternatives – one commenter even tried peanuts and liked them!
We have 20 pounds of pecans left from the trees at our old house. I decided I want to try this and give these as neighbor gifts. I can’t wait to try this recipe!!
OH MY! Yum! Pecans are fabulous!
Made these for Thanksgiving and they were AWESOME! And my apartment smelled amazing while they were cooking. These taste even better after sitting for a day or two when the flavor of the almond really starts to come out. This recipe is a keeper.
Awesome! So happy to hear they worked for you!!!
Came here from Pinterest after seeing the ::gasp:: other picture… just deleted that pin and re-pinned your more beautiful one.
I’m planning to make these for my co-worker gifts for Christmas this year. I can’t wait to try them. Thanks for sharing!
That is sweet of you. Thanks! Hope you love them – My coworkers requested them again this year (made them last year).
Made these today while decorating for Xmas!! They turned out amazing!!!! My house smelled amazing too! A combo of Xmas and Miller Park (Go Brewers!)
YAY!!!! Don’t you love that festive smell!
I just made these today. Not much luck. They are sticky and gooey and don’t look anything like your picture. I followed your recipe so I don’t know what happened.
it could be because of the crock pot and temperatures – like ovens, they vary. Or possibly too much water or not enough time cooked after the water. I am sorry they did turn out.
Just finished making these and they are wonderful.
They turned out great!!!! Thank you for the recipe.
Hi there,
I am far away in Holland, and i just wanted you to know how much i like your blog. I spent the evening on the couch reading your nutty story (and trying to understand the difficult english words) tommorow im going shopping for ingredients because this recipe sound delicious. Greetings from holland! Linda
How lovely!!! I hope you enjoy the recipe!!!
Just read the rude comments about “stealing” pics and I think there’s a valuable lesson to be learned…Protect your nuts people!
Anywho I cannot WAIT to make these!!! Thank you!
Do you use light or dark brown sugar?
I used light but either would work. The dark will make your nuts darker in the end.
OMG.. I am not a cook or a baker… these are sooo amazing… and mine are for sure pretty enough for a gift… thanks tons, love them… oh and for the 5 lbs I am going to gain.
My mom used to make these and oooh, how we all loved them! She didn’t have a written recipe for them (like most of her cooking, she winged it) and I never thought to watch and write them down, it never occurred to me she wouldn’t be here one day for me to call and ask “so, how do you make…”. Thanks for bringing back a great memory, I can’t wait to make these for my kiddos.
goodness, I hope they meet mom’s standards. this is such a sweet compliment. let me know what you think.
I tried these a few days ago and they didn’t turn out
I know that it was my mistake and I want to try again.
It seemed like my brown sugar never really melted.. maybe I just needed to cook longer possibly my crock pots low is not as high as yours?
I took them out, and tasted one and tasted just like it was rolled in brown sugar, so I put them back in, and put it on high and forgot about them :/ So they all BURNT, so sad!
But both times it made almost a ‘brittle’ , like a peanut brittle. Are they supposed to be this consistency on the wax paper?
Thanks for all your help I really want these to work!!!
When the nuts are dumped out, they are still a little liquid-y. As they cool, you’ll want to break them up.
You could always do this on high, as long as you pay close attention.
In the end, the sugar coating should be a little loose but not messy on your hands.
I hope that helps. If not, feel free to shoot me an email and we can figure it out better
Thanks! I am going to try again!
Do you really add 3 tablespoons???
Yes.
Started reading the comments about the photo, wow a couple of nasty people (a lot of nice ones to). I would call this “Much ado about nutting” ( may Shakespeare forgive me
Love your blog and you were not snarky, the person accusing you of being so was the one being snarky. Great recipe. I have done a similar one in a skillet (a Nigella Lawson adaption) and they were really nice to.
I like the oven and skillet versions too. I just liked the way these worked best .
Thank goodness there are so many nice comments to balance out the not so nice! Thank you!!!
Wow. These are freaking awesome. Everyone in my home is enjoying them. WHat a great gift to share, too!
Thanks!
Did you use raw almonds?
Yep!
Congratulations for creating the most entertaining recipe post in all of the cyber world!! I’m sure you just thought you were giving us some tasty nuts, but as a bonus, we got a dramatic dose of nutty humans – both rather spicy. This has been the most riveting blog-reading I’ve had in a long time! And thanks for the recipe…just got a new crock pot, and I’m looking forward to trying these. Sounds easier than my oven version.
😄
I am going to attempt this for thanksgiving. Thank you for sharing. Does the Bavarian nut company have someone who is paid to look for their images online? So bizarre. Again thank you.
I used the left over sugar from the crock pot to sprinkle on pumpkin muffins with cream cheese icing yummy
Fantastic! I eat it with my yogurt
Found your blog via Pintrest. I normally wouldn’t have commented, but I was giggling over your comments section so much. My husband asked me what was do funny and with out thinking I told him I was looking up recipes and there was a big online argument about someone posting a picture of someone else’s nuts without permission. His eyes got really wide and he asks what the heck kind of recipes I’m looking at. I was crying I was laughing so hard. Needless to say, I can’t wait to try the recipe. These are one of my favorite holiday treats. Thanks for the recipe and the laughs.
That’s hilarious!!!
I got caught up in the drama too and I think your comment was the funniest. I takes a lot to make me laugh. I’m still laughing!
OMG. Hysterical!!
Have you tried this with popcorn? Anyway, I can not wait to try these! Yummers!
Thank you so much for sharing your recipe! I have been doing pecans in the oven for years but am trying to find more ways to use my crock pot, this sounds great
Should be lovely with pecans.
Gotta love snarky nuts! Can’t wait to try the recipe – I’m sure the nuts will taste fabulous, but I think I’m more excited to make the house smell yummy!
It smells divine!
I tried these, and they taste great! But, the sugar never melted. Is it supposed to? I expected them to have a bit of a coating, but its more like almonds covered in still-grainy sugar. Did my crockpot not get hot enough? I thought it would melt when I added the water, but… no.
The def. didn’t stick together though! Did I do something wrong?
I haven’t sat in shock reading something like this ever. I’m glad my husband was watching a boring tv show and I decided to keep reading! I used over 25% of my battery just reading the comments. There’s nothing I can add to make this any quirkier or snarky.. DB is a better person than me! There would’ve been A LOT more F bombs dropped than I found on here.. (I didn’t see any)
Can’t wait to try the recipe!!
If you try again, I would suggest taking the nuts out 15-20 minutes after you add the water – that my help. It’s possible that you crock pot just gets hotter than mine and evaporated it faster.
Let me know if that helps. If you need anything else, feel free to email me.
😊
I cannot wait to try these. Since having a baby, being able to make everything in the crockpot has become an obsession of mine. Thanks for feeding it!
(and I am largely ignoring the ridiculous hostility of certain above posters as you wanted no more fighting. Their craziness fed my drama llama, too, but I imagine it was super stressful for you)
Okay- “drama llama” is the cutest thing ever!!! Hope you love them and congrats on the baby – I think I ate frosted mini wheats for the first 4 weeks of my monster’s life….
Hi There, You were too nice to those snarky copyright people. Thank you so much for sharing the recipe for your nuts. You sure have good looking nuts, and your picture, wow, best picture of nuts I have seen in a long time!
What a great recipe!! Thanks do much for sharing!!!
I made these nuts today and they are delicious but they don’t look like the ones I have bought in the past. They are very dark, and there seems to be an excess of the sugars mixture. I just wanted to verify with you that it is to be 1.5 cups of sugar and 1.5 cups of brown sugar. I noticed that other recipes I found were all to be done in the oven, but they all called for a total 1 or 1.5 cups sugar/brown sugar. Thanks for your help and the recipe!! And just in passing, I think you handled yourself very well with your attackers…….if they had approached the issue privately and respectfully to start with, the whole circus, that made them look foolish could have been avoided. I know nothing of copyright laws but I have told my kid for years, if you don’t want it taken, re-used or abused, don’t put it on the internet!!
I’m glad the nuts taste good. These are dark because of the brown sugar. It changes the flavor (in a way I prefer because I LOVE BROWN SUGAR!) However, you could just as easily use all white sugar. I chose a crockpot version of this because nuts burn so easily in the oven and I was never able to get the coating just right. Because this is in the crockpot, I found more sugar necessary to get a nice coat. It is A LOT of sugar. You can definitely cut it back but I wouldn’t do less than 1.5 C.
Hope that helps! And thank you for the compliment!
I just made these outstanding nuts today and they are amazing!! Thank you for sharing.
thank you!!
Hi, I really want to try these for my thanksgiving party I’m having. My friend is vegan and I’m trying to make all of my sides and desserts vegan friendly. Is there something else I can use besides an egg?
I was reading through the comments in an attempt to see if anyone tried adding popcorn to the recipe? Got totally disengaged by the the bullying attacks to your blog. Over a picture of nuts? Really? It must be exhausting for you. Bully’s are merely people so dissatisfied with their own lives that they try to bring you down to their level! Hold your head high and don’t let them get you down!
Now with the important stuff, I would REALLY like to add popcorn. Is it possible? Would it caramelize or get soggy?
Thanks!
gosh, i have no clue how popcorn would turn out. but it’s worth looking into. i’ll put it on the list of recipes to try!
I can’t wait to try these! The recently mentioned popcorn recipe sounds intriguing.
The need for the Department of Energy could be eliminated by compressing the steam a few people generated…they might be appeased if it were bottled & sold… Just think…a totally renewable energy source!
hilarious!!!
Just came for a simple recipe, and stayed for the drama! Lol, keep your chin up girl! Instead of using the recipe and moving on, I feel like I have almost come to know you a little bit! Now I will happily subscribe!
thanks!!! i hope to see you around!
Still waiting for the almonds to cook, but I had about a 1/2 c. of sugar mixture left over even after coating the almonds extremely thoroughly, so I just mixed in some melted butter and tossed popcorn in it. Yummy! I loved the ideas in the comments section about pumpkin spices and variations to this, too. Thanks again for sharing this!
Gosh, I didn’t see your comment right away – SORRY. What a great idea with the popcorn! I too can’t wait to try the pumpkin spice!!
I tried this today and I ended up with the almond brittle, lol. They still taser amazing, just not as pretty as your picture. I think breaking them apart is going to be tough. Thanks for the recipe though. My house smells amazing.
Taser= taste. I heart autocorrect.
Crock pots are all different (much like ovens). You may want to tweak the recipe a bit. Maybe less water, or less time in the crock with the water, or less time in the crock all together. I am glad that you enjoyed the favor but sorry about the “brittle.”
AND OH THE SMELL!!! I love it!
I can’t wait to try this recipe (found you via Pinterest)! You’re probably tired of hearing this…but this comment section was really hopping, entertaining, and just plain funny! I’m sure it was a huge headache for you…but thanks for the belly laughs! Don’t let the man get you down…and I can’t wait to explore more of your blog!
I used 18oz of almonds which comes to about 3.75 cups instead of the recc 3. There was a lot less extra sugar left and everything still coated well.
Well I just attempted these and it was a horrible mess! I had the crock pot on low and between checking them they ended up burning very badly. Now my house smells like burnt sugar/almonds… I don’t know what else I could have done.
I’m so sorry they didn’t work out for you.
I had the same problem. Mine completely burned (hoping the crock pot isn’t ruined!) – smells awful. I cooked first for 3 hours, stirring every 20 minutes, then added the water which turned into a black mess before 30 minutes was up. Where’d I go wrong?
try cooking for two hours then adding the water. Your pot may get hotter than mine.
Could you do this with Peanuts? And skip the cinnamon? In Germany they do Peanuts and I miss them so much. Would live to be able to make them myself. Thanks
I believe a previous commenter did peanuts and loved them- good luck!
Wow. I will definitely try this recipe. Too bad some people are just so damn serious. Everything will be OK, but sorry you had to go through all that B.S. Get a grip people!
Can’t wait to make these, and as the song goes God is great, Beer is good and people are crazy.
I tried this recipe over the weekend. It was WONDERFUL and of course many people have asked for the recipe. Thank you for sharing and I’m sorry you had to endure the snotty, rude comments about the picture earlier. Good grief!
Yay! Glad it was a hit!!!
I have NEVER in my life read all the comments at the end of a blog…and I was really just here for a nut recipe…but that was CRAZINESS.
When you do not pass off an image as your own, nor do you make money off of it….when you really just want to give people an idea of what they will end up with when they are done with a recipe – that is just using an image. Really, people do it all the time. That is why so many images have the photographer’s name right on them, to keep others from doing that if they are concerned. I doubt that the nut company would go after catherine for having sold her precious nut picture a second time….I bet someone who worked there would understand that sometimes people just right click on images. And, had she sold it to you, I bet you wouldn’t have put the disclaimer with it…
Can’t wait to try the recipe!
I’m no copyright infringement guru, but honestly this whole situation is ridiculous – the way that you were spoken to by certain individuals is borderline reprehensible and immature. For reference (because I doubt the Blog Maven will publish the comment on her site) this is what I think about the response post on the “other” website:
“While there are no “specifics” in your article regarding the case in point, your name is attached to the blogger’s comment section. I easily followed the link here so obviously I can put 2 and 2 together and ended up here, reading the positive comments you chose to publish while knowing firsthand that you haven’t published those from readers who happen to disagree with your passive-aggressive approach to this whole mess. Apparently you have taken it upon yourself to play the surrogate role of internet police instead of letting WordPress.com take care of their own TOS violations. While your intentions may certainly be noble in your own mind, it’s my impression that you have used this situation to promote your blog and expound on your misplaced sense of self-importance. And no, I would not like to get updates from the Blog Maven.”
FYI – I’m making these tonight. As a vegan, I want to note that I will not be using ground flax meal as an egg sub, that’s more for a binder in baking. I will use 2tb of coconut milk and 1-2tb of agave nectar. Will update when done!
Update: The coconut milk/agave mixture worked really well and these almonds are freakin’ addictive! It’s so hard to find good uses for my crockpot now that I’m vegan, but I will be making these quite often.
Thank you for your original comment and ALSO for doing a vegan option for this! Did the mixture of coconut milk and Agave nectar sweeten the nuts more? Or have a coconut-y taste? I have to get on this coconut milk/oil bandwagon. I’ve read so many amazing things about it, but I’m not a huge fan of coconut flavor so I haven’t tried it yet.
Thanks again!
All “stolen” pics (which is retarded) and cuss words (I do believe this is YOUR blog I put a warning on mine lol) aside, when you add te water do you wait till its evaporated or do the nuts still look wet lol? Mine have been coming out more sugarey than candied. Was just wondering either way I have now made this recipe 6 times in the last 2 weeks! It’s my go to need a little sugar/protein pick me up!!
Oh my gosh, it’s awesome that you’ve made this that much! Mine still look a little wet when I take them out. When I let them cool they start to dry up more. They are on the sugary side but shouldn’t be leaving a major sugary mess on your hands.
i made two batches of these today, both tasted great! the first was super gooey after i added the water and i wasn’t sure if it was supposed to be. i took it out at 3hr15min (because the consistency had not changed) and used 2 pans to spread it out but it took until it was cool to break it into smaller chunks. the second batch i cut the sugar total by a 1/2 cup and cut the water in half as well. this batch was much more dry and not at all clumpy, didn’t take much to break up the bigger bits and it’s pretty much individual almonds covered in sugar, and tasted equally as good. i was making these for favors for a baby shower so i’ll probably use the 2nd batch cause they are a bit prettier but the flavor is the same. thanks for the great recipe! it was so easy. next time i’m going to add some cardamon.
Ms DBeauty- thanks so much for the awesome recipe, which I hope you can tell from 99.2 of the comments, is much loved & appreciated!! I hope the the remaining 0.8 of the responses doesn’t stop you from sharing other recipes!! To kara- I doubt Ms DBeauty can- or even would if she could- control what “her readers” say anymore than she can control what spews out of your mouth! And last– aren’t we all glad that there aren’t wars, hunger & massive unemployment problems to distract us from making sure ms farley gets all due credit- if indeed deserved- for her beautiful nut picture??
If I added pumpkin pie spice to these, do you think they will turn out?
I think they would turn out amazing!
I had to make a special trip to costco for nuts yesterday! I have my batch in the crock pot as we speak! If they turn out well I will be including them in my Christmas baskets!
Made these tonight! They were amazing! Thanks for the recipe.
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Good golly gosh. My general rule on the internet is ‘never read the comments’ which I guess is unfortunately a bit impossible for a blogger. Image appropriation happens across the internet all the time, and on a much bigger and more damaging scale than your little storm in a tea cup. Not that that means a person is not within their rights to ask for an image to be removed/fully credited, but I think we can all agree that it should have been handled privately. As for demanding you censor your readers’ opinions, that is beyond ridiculous. And if you were to start doing so I think I have a good idea where you’d start
On a happier, sweeter note, I now plan to skip to the kitchen in a manner reminiscent of a Disney movie and make me some nuts. I’d post a picture to illustrate my point, but I don’t want to get sued
Well said – I especially like the Disney reminiscent skipping.
My husband would love to have these more often than just during the holidays!
They are great year round! But especially nice at holidays
i was wondering if u might know how much of the ingredients to put when you only have 2 1/2 cups almonds? i thought i had enough but i didnt n im dying to make these.
I would cut each sugar by 1/2 cup and cut the water in half – the rest of the ingredients should be fine
good luck
I went to BlogMaven’s site and commented on her post. She chose not to print it. Very disappointed. I called her out for her unprofessionalism, and her blatant bullying for labelling you a ‘thief’ and perhaps she should stop hiding behind her so-called ‘expert’ opinions on blogging, and realize she is no better than the people (you) she is accusing. Regardless, it was declined.
Thanks for looking out!!!
Thank for the delicious recipie! I plan on experimenting with several varriations of this one.
Also, thanks for the lovely reading material from some out of touch people with too much time on their hands.
I am sorry that you had so much stress over nuts. They were delicious by the way, and I hope your future posts are much more stress free.
so glad you liked them!!
Those nuts, that picture, “you didn’t build that. Somebody else made that happen.” LOL! Regardless of what they look like, they sound delicious! Pinning the post. Thanks for the yum!
Can’t wait to try this. I am hoping to do them for Christmas presents for the girls at my work. I’ll have to make extras for home also though, lol.
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oh my goodness! This was the best entertainment I’ve had in a few days! Sorry people be crazy but I think you’re “snarky” comments were deserved and that you handled yourself very well. Good job…betcha didn’t think a post about nuts would bring out the nuts.
A – can’t wait to try this recipe
my crock pot is my bestie.
B – don’t let people get you down. you are awesome… and people have way too much time on their hands. they just have to get pissed about something!
C – the comments section gave me some serious amusement this afternoon – so thanks!
*hang in there*
Do you happen to have or know of a receipt for “burnt almonds”? Thank you very much. Best regards.
For the owner of a company to act like a sniveling brat in a public forum is embarrassing. A respectful “can you please remove my photograph” usually does the trick. If not, a more strongly worded letter to remove the photo… SHE was the snarky one. I wouldn’t go to her business ever again knowing her personality sucks or at least seems so because she is a doofus that knows nothing about PR.
Blogmaven piped in and also did not do herself any good. I would not be surprised if she has a narcissistic personality disorder after reading her comments. I’m not surprised people complained about her comment.
Kara is simply a useless troll. She doesn’t understand what “personal responsibility” is either… Just another wannabe tough talker who is talking out of the wrong orifice.
Blogpost made, someone else’s picture used and specifically noted as such (not passing off photo as their own), person looks like an angry jerk in a public forum about it, know-it-all types pipe in, picture removed and replaced with a better one…lesson learned and people enlightened to see who among us are sniveling jerks about petty things. At least one can take solace in that those folks are doomed to lead miserable lives if they whine about someone so petty…just imagine the big stuff!
I love this recipe…thanks so much for posting it. I don’t blog so I don’t really know the ins and outs of this… if you wanted to could you block someone from your blog…(because they won’t drop an issue and keep antaganizing you). I really feel exhauted for you.
I made these last night and when I tried one I was so happy I was almost in tears! They remind me so much of the nuts they have at the mall in my hometown, where the samples are so good but they’re too expensive to actually buy any. I think these are actually better! I can’t wait to show them off to family & friends. Thank you, thank you, thank you!!
Aw!! I love that! So glad you enjoyed them – I actually making another batch now… I can’t get enough!
I think you should include a good recipe for popcorn at the top of this thread
I can’t wait to try this recipe !! Do you think it would work for peanuts?? I have tonnes of those at the moment. I’m going to try anyway
Ooops here is the link to the above information for further reading:
http://foodethics.wordpress.com/2009/05/06/photography-copyright-and-attribution/
You could argue the “fair use” doctrine.
A classic example of fair use of an image to use online is product reviews. If you want to review a book, a new piece of technology, a food product or whatever widget, you’ll likely want to include a photo. But not some washed-out, overexposed, shadowy, laundry in the background kind of photo that you’d take.
So you head to the manufacturer’s website and right-click that image and save it to upload to your site. A photo will not substitute for the actual product, so the owner’s rights should be very minimally affected. Therefore, your right to use the copyrighted image would likely be permitted under fair use.
We’ve been trying hard to get to the bottom of the complicated issue of handling photos, other than your own, in the blogosphere. Fortunately, a professor of law at Case Western, Ms. Jacqueline Lipton, PhD, was kind enough to weigh in. Her comments are below, and we’ve amended The Code, to reflect this issue with a simple: We will respect copyright on photos (with a reference to these same notes).
In response to your query, generally it’s wise to always seek permission from the copyright holder if the image in question doesn’t have a license attached describing permissible uses (eg a Creative Commons type license).
Of course, depending on the type of use being made, the reproduction of a photograph without permission could be a “fair use” under the copyright law, particularly if no commercial use is being made of it and it is not interfering with a market for the photograph – which may well be the case on many blogs. Thus, the otherwise potentially infringing use could be excused under the fair use doctrine.
So, I think we can all agree that there is probably not a huge market for NUT pictures..lol
Therefore could fall under “fair use.”
Just found this on Pinterest, but after seeing the update underneath the pic and reading all these comments, I’m just a little exhausted for you, Detrimental Beauty. It seems a lot of people have big b#$%^ behind the computer and are BIG BULLIES. Don’t let Kara or anyone else get under your nerves. Some people will just NEVER be happy and want other people to be unhappy with them. Don’t fall into their trap. You removed the picture, yours looks better and move on! Just go ahead and let them have the high blood pressure. Keep smiling and enjoy your weekend:) Oh and can’t wait to try this recipe. It looks delicious.
Thank you, Lorraine. Thank you.
Lack of personal responsibility sucks for you. And again you thank the people who validate your attitude – which is pretty much one of “I’ll do what i want and i don’t care about anyone else” -and revile those who are trying to point out that you’re bringing this on yourself. You are a foul human being.
I think it’s self-evident just who here is “foul”.
Kara should realize this is YOUR blog detrimental beauty… You properly handled the issue and you are now free to say what you want to say. Kara – get your own blog if you have something to say.
Sorry … the previous comment should have been posted under my food blog ID, not my PF one
I apologized to the source of the photo – any defensiveness on my part was toward the approach not the actual issue. I will not condemn my readers for their support and that doesn’t mean I approve of any ill will toward anyone. I have approved every comment – negative or not. I’d really just like it for people to enjoy the recipe.
When people have things stolen from them, they tend to get a bit angry. You may have apologised for the use of the photo, but you keep egging on the posters like Jennifer, which makes it sound like you think its all one big joke. Instead of talking about how you won’t “condemn” your readers, you might think about asking them not to laugh at and mock someone who was defending her livelihood. This is your blog and you’re responsible for the comments you allow. Therefore you’re responsible for their content. If you allow people to mock someone defending their copyright, then you support and validate that mockery.
Responding harshly to me and not to Jennifer who laughed and mocked the “just a picture of nuts” says to me that you really don’t get that what you did was wrong and you’re still defending your actions rather that supporting the photographers whose work you stole. In other words, you’re the typical “sorry i got caught” vs “sorry for what I did” type of person. If you truly understood what you did and were sorry for it, then you wouldn’t laugh at Jennifer’s comments about “just a picture of some nuts”.
I think it’s great that you know just who I am and what type of person I am. Thanks again for commenting.
And again with the snarky prissy response, rather than acknowledging the issue. Do you really not see how your own responses are contributing to the continuation of the subject? None of your responses show that you really understand the issue, much less have made any effort to understand why people might be upset. You snip at people like me and laugh at comments about “just a picture of nuts”.
Kara – honestly, she made a mistake. This last comment “I think it’s great you know just who I am…” started off snarky and then moved to just “thank you.” Do you understand why? She doesn’t want to continue the childish bickering that you insist on maintaining. And she is NOT responsible for what everyone else posts. You are responsible for yourself and what you say. At this point, I’m going to say to everyone… GET OVER IT. It was stupid. It was wrong. It’s been fixed. MOVE ON.
Hi!
Thank you for the awesome recipe; made these today and it was oh, so easy and they taste wonderful!
I got distracted from my homework by reading all the hoop-a-la over the photo … and just have to defend your character in how eloquently you’ve handled the situation. Having recently completed my psych rotation in nursing school, I’m inclined to think Kara needs to go back on her meds.
Thanks again for the recipe!
I’m so glad they turned out for you! And thanks
Kara,
This will be my final comment on this since it is getting kinda silly at this point. I am a part time photographer so I know the importance of earning a living on the images you take. However, I always watermark my photos before posting them to the internet. The bottom line here is that this was a picture taken of a nut and was used on a blog that up until 5 hours ago I had never heard of. I’m sure this picture is priceless to catherinefarley but to the rest of us it’s just a picture of a nut. As far as I know detrimentalbeauty made no money on this post so to blow this out of proportion is highly amusing to me. Regardless, you’ve made your point about the importance of copyrights so I’m hoping we can all move on.
No,Jennifer, obviously you don’t know the “importance” of earning a living on the images you take if you use “watermarking” as the benchmark of whether a picture is copyrighted or not. You say “to the rest of us it’s just a pictures of a nut” and that proves to me that you don’t give a flying F about how valuable it is to the person who took it. You show with your every word that you have no respect for the people who make photography their living. You have no idea what money the owner made on this image or if she sold it to the catalog as an “exclusive” image. Do you realize if she shot the image for the catalog and sold it to them as exclusive and they found it elsewhere they could SUE her for selling/giving the image to someone else – even if she didn’t have any control over it?
We will not “move on” until you realize that this is not a game or something to laugh about or something that is “blown out of proportion”. This is about someone’s livlihood. And if someone threatened YOUR livelihood, you’d be just as angry and upset. Maybe you need to learn something about putting yourself in other’s positions and not being so holier-than-thou.
The picture has been removed. I think that since we have not heard from the supposed nut picture owner since, that we can relax a little.
While I appreciate you supporting photographers and how they earn a living (and please know that I did not intend for any of this to happen) I will ask that you drop the subject here. Please, feel free to continue it on your own blog.
I will be happy to drop it as long as your readers don’t continue to make comments like: “I have never seen someone get upset over a nut picture. I honestly didn’t know people take pictures of nuts and keep track of them on the internet”
Maybe you should chastise your readers the same way you chastised me … but no, you laughed right along with Jennifer’s comment and chose to comment negatively about my response. So apparently you only feel that people who don’t care about copyright are worth laughing with and those who defend the rights are artists should be told to shut up.
Jennifer is funny. She will likely continue to read this blog despite the mistake I made here. You are only here to bully. I have taken care of the issue. The two people who brought to my attention are “over it.” I do not support stealing, but I appreciate the people here who understand that it was a mistake and still support me. Again, I appreciate your passion but I’d really like to put this behind us and just enjoy some sugary nuts.
“Bully”? Really?
I hope my clients never refer to my defense of my livelihood as “bullying”. And I hope no one ever steals your earnings from you.
Your responses throughout were hateful and ugly and rude and defensive. And I notice that never ONCE did you apologize for appropriating an image that wasn’t yours. You just made continued snide comments. A lot of this furor would have died off earlier if you’d said “whoops … so sorry .. I didn’t realize… thanks for letting me know”
You don’t really care about the livelihoods of those other than you, do you?
I wonder if you got permission to show Penzey’s jar on your lameass blog…..
I hardly ever comment on blogs (shame on me) but I needed to let my thoughts be known to you. This had me laughing hysterically and made my co-workers think I had lost it. I have never seen someone get upset over a nut picture. I honestly didn’t know people take pictures of nuts and keep track of them on the internet. Regardless, your recipe was delicious and your blog made my Friday a little funnier. On the plus side, I found you on Pinterest and the photo by catherinefarley is still there. I imagine her right now rocking back and forth about to bust a vessel trying to figure out how to get her “nut pictures” back. I’m new to your blog but it seems great. I hope all of your posts are this dramatic.
Oh my goodness! You are hilarious. If your comments are always this fun then, yes shame on you for not commenting more on blogs. I’m so glad you stopped by! I hope I can fulfill the request for drama regularly!
I’ll tell you what. .. Why don’t you do something for your job and have someone else steal it and use it w/out your permission and then have someone else talk about how stupid and hysterical it is that someone would get so upset over an “idea”.
People who take photographs for catalogs and businesses – i.e. professional photographers – earn their LIVINGS by selling the images they take. When someone copies that image and uses it without permission, they are taking money out of the pocket of the photographer who could sell that image to someone else.
It’s not about “taking pictures of nuts”. It’s about people who earn their livings as food photographers for catalogs, restaurants, and magazines having their images stolen from the internet.
But you just go ahead and laugh. I’m sure you think it’s hysterical that someone who earns their living is going to try to protect it.
Kara, I think you are a bit full of yourself. People take pictures all the time. Detrimentalbeauty isn’t making money off the picture and isn’t taking away anyone’s earnings. It was an example picture of what the recipe would look like.
Your life must be pretty empty if you get worked up over something like this – pathetic!!!
Detrimentalbeauty- Thanks for the recipe!!!! It’s amazing!!!
I think this post might actually be all the drama I can handle…
Cannot wait to try this tomorrow!!!! Looks fabulous ( and YES, your photo is AWESOME!)…sorry, but ‘some’ people need to get a life,lol!
Quick question, I understand the two hours before adding the water and the one hour after, but do you keep the lid on during the one hour or is it left off? Sorry to be so clueless on this, but I just want them to be as great looking as yours,lol!
Aw thanks! I hope you love them – and yes, I keep the lid on the entire time (except when I’m stirring or tasting
)
When I was a kid/teenager we went to the drive-in movie (im 25) almost every weekend in the summer and they have candied almonds and I miss those so very much and I never thought to make them on my own then I seen them on pinterest
and I found you!
What a fantastic memory!! I hope they take you back
and are as good as the ones you remember.
I cannot wait to try this. Thanks Hun
Do you think I can use this recipe with cashews or pecans??
Yes! I’ve used pecans and walnuts before – never cashews though. Enjoy!
Can I use pecans or cashews with this recipe??
WOW. Just wow. What a mess you’ve had just trying to help others enjoy a good recipe. Just a thought, quite often, when a photographer submits pictures for a company for retail purposes the company also buys the copyrights to it. Which would mean it wasn’t her place to say anything, it would have been Bavarian Nut Company.
ANYHOW, this recipe looks incredible and I’m going to try it with a mix of nuts. I have a few bags of walnuts, pecans and almonds in the pantry and this looks like a great way to use them up. I’ll probably toss in some cashews because, well, they’re cashews and they can only make it better.
Oh, and also, in my limited blogging experience, I once “borrowed” a picture from a retail site. I labelled it and linked it back suggesting people went and bought their stuff. You’d think in this age companies would appreciate the free advertisement, no? I’m glad the one lady apologized for her demeanor. At least someone learned some thing out of that whole fiasco.
Would appreciate you removing the F*** word in your post as well (as the pic you referred to). I ‘pin’ recipes for my teen daughter & her friends to try, but will not re-post this due to the free use of obscenity. :~(
I’m sorry my language offends you. But no, I will not be changing it.
I’m not even sure where that word was used in this post?
Bloggers have the right to use any language they want in their blogs, we don’t have the right to ask them to change it. We do however have the right to choose not to read it.
If you think a little f bomb is bad, then I suggest you search the word “porn” on Pinterest and see what’s on the site you are pinning for your daughter.
These sound so yummy. How do you think they would work with raw peanuts? I do love almonds, but I actually have a huge bag of peanuts in the cupboard and I want to make them, like right now!
I’m not positive but I can’t imagine it wouldn’t work. Let me know!
This recipe is the BOMB!! I made it last night, using the peanuts. So good. I have another batch going right now. I added some chipotle powder to this second batch, I remember having a sweet/spicy version once and it was delish, thought I should give it a try. This will be a definite go-to recipe this fall… almonds, pecans, walnuts, peanuts. Thanks.
Fantastic idea with the chipotle! So it worked with the peanuts? Yay!
Also THANKS for the rave review!
Would love to make these for my hubby who is presently in Afghanistan. What is the shelf life? Do you think they will “travel” well? Thanks!
That’s really sweet
assuming you start with really fresh ingredients thy should travel well. Refrigerated nuts can last something like three months. I think outside of the fridge, about 2 weeks – in an air tight container.
I’m not positive about all of this but I really hope it works for you!
Hey there, Detrimentalbeauty!
I think that nuts actually last a lot longer than you think… I bought a huge bag of almonds, and the expiration date was 10 months after I bought them! I was amazed. So, I would think it might hold true as well, since there is nothing very perishable in the recipe. Although, the egg in the mixture to coat might pose as a threat. Thank you for the recipe! I tried it tonight, and it was amazing!
I found that taking spoonfuls of the mixture once you’re ready to let it cool and just leaving it on the parchment paper in a tennis ball sized lump to cool initially – about three minutes – then breaking it up is the best way to go. But, you have to make sure you don’t forget about the bottom of the clump, or it WILL get stuck to the paper! I found it very easy to break apart at the end after that. GREAT RECIPE! Thank you so much!
I sent some with my husband when he left for work, and he texted me later saying, “I ate too many, too fast
” LOL! You have a winning recipe. Thanks!
Ashley
Thanks for the tips! I am so glad you and your husband enjoyed the recipe!!! Thanks for letting me know!
The BlogMaven’s article about your blog was absolutely disgusting and pitiful. People like that, I swear! Anyway, I commonly buy the Archer Farms (Target) version of these or the Blue Diamond ones.. They are SO expensive for a little tin! I can’t wait to try them with my newly found crockpot abilities, but maybe I will try using the Splenda version, as my family goes low or no sugar on mostly everything we can find! (: THANK YOU for this post! And continue on through the naysayers!!
Yay! Let me know how the Splenda works!
I, too, feel compelled to comment. I can’t wait to try these-I love crockpot recipes and cinnamon almonds-yum! As for the nasty comments TheBlogMaven left- wow. And referring to you as a Thief on her website. Wow again. How incredibly immature of her. Name-calling. Really? I can assure you that I will tell everyone I know about her lack of professionalism. These types of comments ensure that I won’t be running to her website for “professional” advice.
I can’t even begin to tell you how much I appreciate your support!! Thank you!
Thanks for the recipe I cant wait to try it im a sucker for these every time I see a stand selling them lol. As for your haters, theblogmavens website has a big article on there about this whole thing and I find it really ridiculous, she refers to you as ” the photo thief” I know i dont know you but I cant stand bullying and thats exactly what they are doing so i left a long comment on there letting her know what I think about how they handled it but im sure she wont leave it on there. Anyways keep up the good work, I look forward to more! Thanks again for the recipe!
You are so sweet! Thanks for letting me know about the article- ugh… Hope you love the nuts!!
I’m excited to try your recipe! Good job on your photo. The nuts look yummy!! Many of us are still learning about internet/copyright rules and obviously a few still have much to learn about how to properly address a problem. Don’t let rude people dampen your spirit. What you put out there in the world comes back to you……
Thank you!!!
DB…Your picture looks better than BNH anyway. It looks like the nuts were more homemade and, thus, enticing. They are officially added to my Christmas trays. But I will be using my own picture when I make them for my blog. Although, I am sure you wouldn’t be having a tizzy fit if I used yours right?
catherinefarley and TheBlogMaven sound like those people on your block that if they have an issue with you, they don’t come to you in private and talk through the differences, instead they call you out in public and share it with all the neighbors and family. Get over yourself! both of you. No one cares about your nut pictures. really we don’t. And BTW catherinefarley , you never provided proof of ownership, all you did was make claims that were backed by alot of public threats. You had EVERYONE shaking. We thought you were going to sue us all and own all our nuts!! DAMN. WE WERE SCARED- Go back to your basement and take more nut pictures. Whore
WOW talk about nuts Catherine and Blog. These look delious, and I mean your picture. I plan on making these for Christmas presents can’t wait
I did last year – but this recipe is a better version- I used those little clear bags- went over huge with the co-workers
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I definitely agree. Putting those Nasty comments up publically seems to be an easy way to bully. Privately messaging would have been a better, more grown up way of expressing themselves. You keep doing what you are doing! I’m definitely going to be making these. (Btw-your pic is definitely better. Better copyright it so it doesn’t get stolen!)
Ha! Thanks!
I got to the point of putting them on a baking sheet and was like, oh I’ll try just one. They’re so delicious that they’re half gone and not even done yet! Everyone in my loves these. Definitely a keeper! Thanks for perfecting the recipe
Hi! I found you via Pinterest, and am sooo happy I did! This recipe looks sooo yummy-Thanks so much for sharing! Can’t wait to make them!
Thanks for the recipe!! Mine r still cooking and smell delish! Can’t wait to eat them!!! Thanks!!!
I LOVE CROCKPOT RECIPES!!!!!! I think I happened onto this recipe while you were having trouble with Catherine Farley and BlogMaven. I tried to link to it and was told it was removed. I am so glad you got it back up with your photos. Someone must just not be happy in their life and want to make everyone else unhappy. Sorry you had the problems. I am behind you. Thank you for the recipe. I will definately be trying it soon.
I made a version of these years ago, but these look fabulous, so I will try and let you know!!
Susan
I made this recipe this past weekend and thery were DELICIOUS! Definitely a keeper recipe – Thanks for sharing/posting .
I have these cooking right now they smell divine!
Can’t wait to make these for my husband!! As for the grief you were given. I am a professional photographer. My photos have been used for blogs of other people (as long as you aren’t making money off their photo who cares). As long as credit is given where it is due I do not understand all the fuss. There are some individuals out there who have nothing better to do with themselves. Keep writing your blog you are doing fantastic!
I’ve had to wait until the beginjing of november every year, for cinnamon almonds! And i can only get them for 2 months… plus theyre expensive.. sooo glad i have a recipe now!! Thank you : 0) making them tonight. Can’t wait!
Yay! I hope you love them like I do!!
made these today using pecans although I only ended up using half the sugar. Just seemed to be too much after I coated them. they have a nice thin coating and taste yummy. Will definitely make them again and give asgifts.
I made these in my dorm tonight and they are literally the best thing ever. I’m an RA and I was afraid they might not turn out cause I didn’t measure anything because my only cooking utensils are a crockpot and a bowl but while they were cooking and when they finishedi couldn’t keep my residents away. So happy I made these. Props for being thefirst pinterest dessert recipe I tried!
Okay – you are definitely a CREATIVE R.A. I never would have thought to bring a crockpot into my dorm room! Genius move. And I am thrilled that you all enjoyed the recipe!!
Found this recipe on Pinterest – very excited to try it!
I just felt compelled to comment because BlogMaven and Catherine Farley clearly handled this the wrong way. Not only that, but if Ms. Farley is so concerned with her photo being used [which, as you pointed out, we don't even really know it's her photo since she didn't provide any proof whatsoever and instead decided to be a big fat bully], she should take the time to watermark it or otherwise alter it to prove her ownership.
All good photographers do that with photos they post on the internet because guess what? IT’S THE INTERNET, where things are copied and re-posted all the time. You clearly did not mean to “steal” or “take something that’s not yours”, seeing as you said that it wasn’t your photo. You weren’t trying to say that it was yours, so really, unless there is hard evidence that it’s a copyrighted photo, they have no grounds to even demand you take it down. Anyone could have easily figured out where it came from given the file name… if they cared.
All in all, I think Catherine Farley and BlogMaven owe you an apology for being so rude, and for attacking you like that on a public forum. And honestly, had it happened to me, I would have told them to go do something naughty to themselves and leave the photo up until it could be proven whose it was. You’re much nicer than I am.
Thank you so much for understanding where I was coming from. It was a very trying moment for me…. Lots of really fun words and thoughts ran through my head over the issue! I truly appreciate your support!
I hope you enjoy the recipe!!
Amen!
Your nuts look great! Plan on making them today…as soon as I run to the grocery to get some nuts!
Sorry you were given so much grief over the photo. I think people should remember to treat others they would want to be treated regardless the circumstances. So hopefully catherinefarley and blogmaven have learned sometimes you get back what you give out. You tried to do the right thing. They disagreed. You asked for proof. They were unkind instead of providing proof. You fixed the problem. I love your picture!
Thanks for sharing with all of us! We have learned a new recipe and how to treat people with more respect online.
Happy Fall!
You are so lovely to say this. Thank you so much for the support. And I hope you love the recipe!!
I like your picture better because they look rustic. Can’t wait to make these, get some mason jars & twine. Set for gift giving! Thank you!
Every year I try to hunt down a cinnamon almond vendor to get my favorite treat, but now I don’t have to. Thanks for the amazing recipe! By the way, your almond pictures look much better!
I remember the first time I ate cinnamon almonds from a vendor…. I was just a kid who didn’t think she liked almonds . Boy, was I wrong!!!
Wow these look fantastic! going to give these a try this weekend! thank you for sharing such a delicious treat…I will let you know how they come out
Please do!!
I cannot wait to try these. I am sorry that you have had to deal with the ‘photo’ issues. Maybe because it was posted publicly, us other folks can learn from it all and may be educated about labeling/linking photos in case we blog.
Blessings to you and thank you for your recipe
Thank you
Maybe if Catherine and Blog Maven tried the recipe they’d be sweet like the almonds are, instead of bitter and nasty!
You are awesome!
When you take something that doesn’t belong to you it is called “stealing.” All that is relevant here is that it isn’t your photo, you didn’t take it. I took the photograph and it is my property and you don’t have permission to use it. Please remove it from your website.
So you work with the Bavarian nut company?
I can’t wait to try these almonds. They look delicious. And would like to try a Splenda version for my diabetic best friend. And Ms DetrimentalBeauty, the picture of YOUR cinnamon almonds came out beautiful.
As for Cathy and Blog Maven, how rude to attack the author publicly like that. I’m sure if someone had an issue with you, that you would definitely want it displayed for everyone to see right? And this is the age of internet. People “steal” and “borrow” pictures all the time. That is why I watermark AND sign all my work. If people tried to pawn it off as their own, ( which the author certainly did NOT do), then I know that is a privilege of posting something PUBLICLY on the internet!
Again, thank you to the blogger for this delicious looking recipe. I have two edible almond trees in my backyard which were very productive this year!
May I please pass this recipe along via Facebook with credit going to you?
Thank you!
Lady K – I cannot thank you enough. How eloquent and lovely you are! Please, pass the recipe on! Everyone should be able to enjoy them!!
Thank you for sticking up for me
I hope you enjoy the almonds. How awesome that you have trees!!
What the hell is wrong with you? You’re life must be really amazing that your biggest concern is someone borrowing your nut photo. Get your priorities straight.
I agree! How pathetic your photography business must be if you 1. take pictures of nuts and 2. get mad because someone thought your nut picture was better than the others and used it as an example. Seems to me that you’d be happy someone was posting your work and broadening the audience its exposed to. If you truly didn’t want your picture copied, you should have taken steps to prevent it. Lots of websites disable the right-click options on photos they don’t want you to be able to use.
I will forever be grateful to Detrimentalbeauty for this recipe (these are my FAVORITE) and will enjoy never having to buy cinnamon almonds from Bavarian Nut Company or any other company that does business with photographers like Catherine.
Thanks Detrimentalbeauty!
Wow, that is all I can say to that. Did you even read the blog? Detrimentalbeauty seemed helpful and enjoyable until I got to the Catherinefarley section. She was not wrong and if I was up on my laws of the internet I would prove it. If you posted it…it was for publice view…AND she left YOUR link so that others could go back and see YOUR nutty picture. People in this world have become so petty. Anyway, Detrimentalbeauty….I like your picture better.
Amen Nat-Noo, and LOL at Mr. Chris!! We need some “like”/”love it” buttons! I found this blog via Pinterest (which is full of copyright issues in itself…I can only imagine the issues catherinefarley would take with that website!!) I can’t wait to try the almonds!
The bottom line is this: if you are concerned with something being “stolen” then don’t put it online…very simple. It’s a picture!!! I could understand more if it were a picture of you or your children…but a picture of food? 3 words: GET OVER IT
ahahahahaha i actually lol’d at you asking catherine if she worked at the bavarian nut company, priceless. im amazed that that is catherines biggest problem in life is people “stealing” “her” nut photos…wow!
You are very well within your rights, Catherine, to make your request. But hoo-boy, you sure didn’t have to be such a bitch about it. Now you’ve got most everyone feeling sympathetic to the author and feeling acrimony toward your attitude. Sure hope the royalties you earn on your (not all that great, actually) photo are worth it. NB – I am in a position to source out and PAY FOR photos and I can assure you that I will **never** buy one of yours.
Amen, Bea.
Who gives a crap if you took the picture? They are nuts for God’s sake, not world peace. Get some perspective.
Your a real idiot Catherine. Its a true sign of your failing and miserable career that you have to worry about your “stupid” nut picture. You are what is wrong with todays society. So quick to threaten and sue. How much money has your nut picture made you? Probably none. This is the first time I have ever posted anything but I felt compelled. Its amazing that something as simple as a picture on a blog where someone was trying to put out a good recipe has turned into a bitch session on copy right infringement. If I were you detrimental I would copyright my recipe LOL! I am sure Catherine has already made the recipe and told all her friends it was hers.
You didn’t take the picture of the almonds, I did. This photo is copyright protected and I have the right to take legal action. Please take it off your post by Friday, Oct. 5 at midnight. Stealing the photos that belong to others is disgusting and illegal.
Aside from the otherwise noted picture, all pictures are mine. I assure you that the picture of the example almonds has no copyright attached. Show me evidence that I am wrong and I will gladly remove the photo. I resent your implication and think it incredibly rude that you chose to attack here rather than send an email.
Wow, what an incredibly snarky reply. And you even forgot to change the file name of the photo you stole! How very amateur.
I didn’t “steal” anything. The file name is the same because I wanted a reference. The pictured nuts that are not my own are clearly stated as that. I will, however add a note stating that they are the Bavarian Nut Company’s – which you know because you took the time to look at the file name.
As for snarky, her claim is hardly informative, shows no evidence, and accuses me of wrong doing. I’m basically a nice person. My email is listed. A simple email showing evidence of her claim would have gone a lot further.
Being a nice person is irrelevant. Before you go browsing Google images to find photos for a post, there are legal issues you should consider. Here…let me help with a visual:
http://edudemic.com/2011/03/how-to-properly-provide-credit-for-images/
I’m sure the photographer would have appreciated proper citation for the photo to begin with, but because you didn’t do that to begin with, it sounds like she doesn’t want the image used at all. I wouldn’t worry about lawsuit as much as having your blog taken down by Matt and the good folks at WordPress.com: after all, when you use another person’s image without permission, you’re infringing on copyright law…which directly violates WordPress.com’s terms of service (see the first bullet on #2):
http://en.wordpress.com/tos/
“Being nice” means giving proper citation of someone else’s work (or taking it down when they don’t approve its use), but it also means you get to keep blogging.
Jeni
PS – Adding an insult as a photo caption doesn’t count as “citation.”
the picture has been removed. and would have been removed without all the grief had Catherine sent me an email or showed any evidence of it being her photo. I appreciate your links despite the attitude in your comment. I give you credit for sticking up for someone. As you know, anyone can comment, accuse, or lay claim to anything on this blog. All I was asking for was basis for such a claim. I should have linked back to and cited the photo. But I resent the attitude in both yours and Catherine’s comments and that is why I responded with “snark” rather than quick action and apologies.
Thanks – you definitely did the right thing. Good call.
” I assure you that the picture of the example almonds has no copyright attached.”
You need to educate yourself on copyright. ALL items are automatically copyrighted by law, the minute they’re created. Items do not need to be labelled in order to be copyright protected, they are protected automatically. Just because something is posted on the internet, does not mean it’s free to be used by anyone. You should ALWAYS ask permission before you use an image on your blog, no matter where you find or or who you think it belongs to. The creator of the image had every right to ask you to remove the image publicly.
Thank you for your input.
Hi Dottie,
I had an alert reader write to me this week who was concerned with the attitude I used in my comments to you. When I left that first comment, I did intend to be sarcastic…but given the chance to do it over again, I’d use a different tone of voice for sure.
I’ve had four different bloggers contact me in the last five months saying that Blogger (only one was WordPress) had “taken their blog down” and when I looked into it for them, each time it was because of the issue of either stolen content or stolen photos. When Blogger or WordPress de-lists your blog, there’s nothing you can do to get it back. The second comment I left was really intended to be helpful, so you (or anyone else reading my comment) would be wary of browsing Google Images for your posts and just take the time to create your own photos instead. It always turns out better that way – and the new photos you put up in its place are far more pinnable and do much better justice to your recipe.
I apologize for my part of your stress in the whole issue – I think we’ll all go forward with a new understanding of how to handle matters like this more professionally. Me included.
Good luck with your blog – hope you have a better weekend than the last one.
Warmly,
Jeni
Wow! I say let her keep her nutty picture
. Gotta love people that need to make a point to let you know they are so much smarter than you! not. Thank you for the awesome recipe, amazing!
Personally, I think this whole thing is ridiculous. I had no idea people cared so much about pictures they have taken of food. If I post a picture of a recipe, I could care less who uses it. Share the photo and recipe and keep passing it along and enjoy. Grow up people and get over yourselves.
These look awesome. I will try them to give for holiday gifts. YUM!
I am into the last hour of making these. I on;y had 1.5 cups of almonds so I halved everything in the recipe except one thing…the water. I stupidly forgot to halve it and now I am worried I’ll end up with almond soup! I guess I’ll keep stirring (it looks a bit like treacle toffee atm) and see how it turns out. Unless you have any emergency suggestions?!
Hmm… If I had done that, I think I would throw the temp up to high (stir often) and just keep an eye on them… When you lay them out to cool, they will probably still be a little wet so be sure to separate the big hunks. It will dry a little more as it cools.
Hopefully, it won’t be too hard to eat…
Good Luck!!
Well, I did as you suggested and stirred it every ten minutes. I am now sat crunching on delicious nuts in a toffee like coating
They look like a dark brown,glossy version of your picture. Delicious. Thanks for the help! I can’t wait to try them again. You cant really get these in England so I am sure these will be a big hit at Christmas! x
That’s awesome! I am so glad it worked!
Do you see any reason I couldn’t use sliced almonds? I have a Costco sized bag that I will never go through!
Haha! Costco. Gotta love bulk! You should absolutely be able to use them sliced – they will likely be more heavily coated and you may want to stir more often -just to be sure they don’t burn.
Very yummy!! I saw this earlier on Pinterest and just HAD to try!! They were actually really good and very close to the ones they sell at the fair.. I used pecans (my favorite) instead of the almonds and left mine in the crock pot about 3 hours total as well and did stir about every 15-20 minutes as stated..
Thanks again for the secret on these treats. I do think I would make these again..would be great little gifts for co-workers/neighbors in cute fall holiday bags or jars..!!
Thank you so much for commenting! I’m so glad you liked them!
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This was SO easy and they were SO delicious! I made a last minute decision to include them in a party I had over the weekend and I was worried they wouldn’t turn out. They were so easy to make and were so good I had people take the dish away from the table and walk around eating them! You know it’s a good recipe when so many people ask for the recipe/leftovers….and I’ll be sending them your way!
That, my friend, is a lovely compliment. Thank yo so much. Glad they worked out for you!
Thanks for sharing this wonderful recipe. I’m trying these today… the house smells wonderful!
Oh my….. I have to go out and get some almonds RIGHT NOW so I can make these this afternoon!!!!!
Could I use cashews?!
I never have so I’m not entirely sure. I imagine that they’d work fine!
I’m trying it with cashews right now, I’ll update when there done!
How’d it go? I don’t eat cashew all that often so I’m not familiar with cooking them.
I’d so much rather slave over a stove for 10-15 minutes with a tried & true stovetop recipe than be a slave to my crock pot every 20 minutes for several hours…
That’s your choice.
some people are so rude. this looks awesome, thank you for sharing your recipes for FREE.
I’m making these now, but fortunately, it’s NFL Football Sunday and we’ve got a TV in the kitchen, so I don’t mind being a slave to my crock pot — Actually, I feel more productive than usual (and the house is smelling AWESOME)! Thanks!!
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I saw this on Pinterest today and tried it. Candy Perfection!!!! Thanks for letting the world know about this deliciousness (by “the world” I mean me). I think my husband will have a new reason to love me after he tries these yummies : )
That’s awesome!
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If put in Mason Jars for gifts, how long will these stay fresh for? Thanks!
Air tight container should last about 2 weeks.
You mentioned you cooked yours for three hours. Was that three hours total including the hour for the water, or did you cook them three hours, then add the water and cook another 45 mins to an hour making it a total of four hours?
3 hours total – 2 before the water
Thank youuu! I’m going to make some tomorrow!
I have a child with nut allergies, although I love nuts (but now can’t eat them). Have you ever tried a different version? Maybe using edamame or something else since they have a nutty texture?
I’m sorry I haven’t tried any non-nut versions. Allergies are tough!
Is there anyway of just doing this recipe on a cookie sheet and in the oven?
Yes! There is also a skillet version. HOWEVER, I have not used either method recently and couldn’t tell you how to alter the ingredients or temperatures. I’m sorry I can’t be more helpful without trying them first.
Can’t wait to try this out! I LOL’d at the ‘mine nevertheless it into a container’ bit. Wouldn’t in my house either!
Just wondering, don’t have Pam. Can I coat slow cooker pot in oil or butter?
I’ve never tried it that way. I’m sorry I can’t be sure. I imagine oil would work, since that’s basically what Pam is.
Hi! These look fantastic, but my daughter has an egg allergy. Can you tell me what the egg does, particularly, and if you’ve tried it with anything else besides egg that worked?
They thought my daughter had an egg allergy. We went egg free for a year, so I know the challenge you have.
I found a great egg-free chocolate chip cookie recipe if you’re interested!
The egg acts as the glue for the sugars. I would suggest using a scant 1/4 of water mixed with the vanilla or possibly even a vegetable oil water mix. Then follow the directions as is, but pay closer attention to the nuts/stirring. Nuts burn easy.
I haven’t tested using just water with this method of cooking the nuts. I’m not promising success, but I am confident in it.
Please, if you do try this recipe with a substitute, let me know how it turns out.
Okay, I’ll try it with just the water and see what happens.
I’m always interested in great, egg-free recipes! I’d love your cookie recipe!
Send me an email : djbwelsh@gmail.com and I’ll get it to you.
Let me know how the nuts turn out!!
I was going to ask about a vegan version as well, but this looks good, thanks!
Lindsay also mentioned coconut oil as an option – but I have no experience with it. Let me know if you come up with a winner!
Google using flax seed as a egg replacement.
Oh my goodness! These are to die for! Thanks so much for sharing!
So glad you like them!!!
I am so excited to find this recipe! I want to make these for my husband. He loves nuts like this, and this recipe is gonna make me look soo accomplished!
Reblogged this on alisueonthemove and commented:
I can’t wait to make these! Next week they are on the list!
These were AMAZING!!! I meant to save some for my mom but couldn’t help myself. I will definitely make more! Thanks for sharing!!
Poor mom! Haha! Glad you like them!!
Can I use this but with another nuts? Like pecans?
Yes!
My pecans are in the crock and they are about done! I just added the water and this is step that everyone must do in the last hour. It makes the mixture all gooey and candy like. They will turn out great I just know it and the water step is the key I believe!! Thanks for the fun recipe, I’m so excited for this!!
Yay! Just keep stirring!
So I got them all finished and cooled and they are definitely candy coated. They seem a little burnt though. I set a timer every 20 minutes (for the whole 4 hours) and stirred every time it went off, in fact there were a few time I stirred sooner. Any idea why they might kind of burnt? Maybe 3 hours instead of 4 next time? Thanks in advance.
Hey! I just made another batch. I did only cook them for three hours – I will update the directions. Thanks for your feedback!
Thank you for posting this, my sister bought a 5 lb bag of almonds when she was visiting but didn’t have room to take it home with her!” I was wondering what to do with them!
Ha! That is awesome!
Yeah! for you, Jerry!
Do you put the lid on the crock pot while cooking ?
Yes!
Thank you for asking. I will add this to the directions!
I made these yesterday with pecans. Yummy! It seems that I had to much of the coating mixture. I think next time I’ll add more nuts or less sugar and see if that makes a difference. They aren’t attractive enough for gift giving so I’ll have to eat them all myself. Thank you for sharing your recipe!
This was hilarious—also, the recipe sounds delicious and I think I’ll try it tomorrow.
Ha! Hope you enjoy!
i was really disappointed in these. i expected them to turn out more like the picture, something along the lines of a sugared almond. i followed the recipe exactly and ended up with more of a failed brittle. they taste ok, but are not at all attractive. very messy and not suitable for gift giving.
I am terribly sorry that they did not turn out for you. Mine did turn out lovely.
I have found that depending on the slow cooker / crock pot used, the temperatures can differ (I have three and use them for different things
So the pot one is using can make a difference. I love Almonds and love this recipe, thanks 
Exactly, thank you.
If you decide to try again, skipping the water at the end will yield a more sugary, less candied, nut.
as crock pots vary this may lead to the brittle effect. my newer crock pot boils even on low so I suggest an older version where LOW is really low.
Thanks!
Just made these to be part of Thanksgiving and mine turned out like Stacey’s did . . . kind of a gloppy mess. They looked perfect until I added the water . . . if I make them again, I will not be adding the water. But, thanks for the recipe!
I just made this recipe tonight and used the water at the end. What I discovered is that once you pour the almonds on the paper to dry, let them cool for a few minutes and run your spatula under and through the mixture to break it up. That way the sugary goodness sticks to the nuts, but not all together.
Thank you for the delicious recipe, I’m sure they’ll be a huge hit tomorrow!
Thanks for the tip!!
mine turned out the exact same way. soooooo disappointed. i think the temp of the crockpot is a factor..
((
whole day ruined.
Mine turned out ‘sugary’ more than glazed. Wonder if type of crock pot is a factor. Sugar to nut ratio high. More water? House smells great.
The coating should be thick and yes sort of sugary still but the water kind of helps the sugar coating become slightly harder and candy like. I hope you still enjoyed them!
Started doing some sleuthing – found another recipe with 4 cups almonds, just 1/2 cup each of sugars. hmmmmmmmmmmmmmmmmmm They do still taste good. More like a donut stick dipped in butter then cinnamon sugar – how the sugar has to be licked from the fingers. A definite starting point for a great idea. Thank you.
I LOVE cinnamon roasted almonds but I’m too cheap to pay $6 for a tiny bag at the fair. I will definitely try these soon!
Same here!!!
Me too!
Really needed gifts for this year, easy & less expensive! Thank you! Thank you! 
thanks, nice info
http://lovelyseasonscomeandgo.wordpress.com
u know i always wanted to try this, thanks for the recipe, now i can. Betty
Enjoy!
I might have to make these for my next family get-together. We’re all almond junkies. Thanks for the recipe!
Yay! You should! Hope you all love them!!!
Just to be clear. I am i just coating in the egg to hold the mixture to the nuts! Or do i put every thing in the slow cooker?
You’ll want to first coat the nuts with the egg white/vanilla mixture, then add the sugar, making sure all the nuts are coated, and then add them to the crock. Does that help?
No? Do you remove from the egg mixture or combine egg mixture and sugar?
I add the nuts to the egg mix, then add the sugar mix to the bowl with the nuts/egg mix. Making sure all tue nuts are well coated with each step
Thank you for asking this! This was my question, too. I can’t wait to try them!
They sound /so good. Can I use salted and roasted almonds
You could try. I would skip the salt in the recipe though and depending on how salty the almonds are, you may want to add a little more sugar. Let me know if you try it!
do you know if it would work with Splenda and Splenda Brown Sugar? I have a diabetic husband….
I imagine that the Splenda versions of sugars would work but I’ve never tried using them for these. Please, let me know if you try them!
I just made a similar recipe using Splenda and putting them in the oven instead of the crockpot and they turned out great. I, myself, am diabetic and have been looking for a recipe like this.
If you cook them in the oven, what temp?
I would love to know how you made them with Splenda. My sis is diabetic.
These look really good! I pinned the recipe on Pinterest for future reference!
Helen
Blue Eyed Beauty Blog
Hope you love them!!
Do u know if you can doubble the recipe? Would love to make for Christmas gifts. Thanks for the recipe!
Yes! In the past I have doubled the recipe. I would probably add a couple of hours (maybe 2 if you stay on low) and as it gets later in the cooking time, stir more often.
Thanks so much for sharing! I just got mine in the crock pot and they smell amazing already!
I’m so glad!! Hope you love them!
Going to make these today. Do you think that you could have a variety of raw nuts instead of just almonds? Your opinion…
Yes! Of course! Pecans and walnuts are both great! I’ve used them in some of the “okay” variations I’ve tried.
This recipe sounds great! One other question, what temperature setting did you use on your crockpot?
I cooked them on low, stirring about every 20 minutes. Nuts burn easily so I prefer low. You could do high for less time and you would need to stir more often.
Thanks for stopping by!!!
Do you use raw almonds or already roasted almonds?
Great Question! Sorry I didn’t say that. I used raw, whole almonds.
sounds yummy! and i imagine them to look even yummier than the ones in the photo.
Yes! They were! And they are so addictive!! Thanks for stopping by!!!
You should have named them “Cinna-Yum Almonds” These look amazing! Making gift bags of them for xmas!
Made these today. Delicious! Thank you for sharing this. I must say, I don’t even want the ridiculous nut picture that’s attached to all of the drama on my Pinterest page anymore. Your picture is better anyhow! Sad that people are consumed with something so petty. Keep doing what you’re doing! You handled it beautifully. Some people are just NUTS!
These are on the stove as we speak! So excited!
It’s insane that the Oregon Nut Company didn’t view your picture post as FREE ADVERTISING for them. For that reason alone, I would not buy their nuts. Thanks for the wonderful recipe!