zenhead July 11, 2014 COMMENT: the recipe is called "sugar-free," but calls for 1/3 cup sugar. WTF?
CDKitchen Staff Reply: It says sugar substitute, not regular sugar.
cathy December 29, 2013 REVIEW:
very good although I did add a 1/2 teaspoon of ground red pepper, and the next time I will also add 1/2 of salt. I could eat the whole 2 cups. Their that good. Thanks for a good recipe
Guest Foodie November 25, 2013 REVIEW:
We couldn't stop eating these! The cinnamon hides the fake sugar taste pretty well. I used splenda. I'm wondering how Splenda brown sugar might be on it? I'll be doubling the recipe next time for sure.
Guest Foodie January 11, 2013 REVIEW:
This recipe is sooo good! I made my first batch using xylitol and it turned out very dark but delicious. Tonight I am using Truvia for baking and so far it looks better. Can not wait to taste them. I highly recommend this recipe, it was so simple and tasty makes those dry nuts go down good. Use egg white from a fresh egg not egg whites in a carton and be sure to whisk until lightly foamy. I think that helps. Thanks so much. 1isalone
amy October 16, 2012 REVIEW:
I used almonds and pecans and they were fantastic! I will definitely make them again.
naunie September 11, 2011 REVIEW:
I used walnuts and they came out great. They were used in a salad and also to embellish a sugar free cheese cake. I keep them in an airtight container so I can have them on hand