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Some of the research I have done suggests 4 hours at 200 degrees? Stirring once at the two hour mark. Does this sound correct? Just want to make sure I am not over-doing it.
I have a "rub" of sorts that I apply and make stick by using a bit of Worcestershire sauce ;-) that is if I'm making spiced or savory almonds. If I'm going the sweet rout.....say with pecans I use a sweeter mix of spices.
Good thing is u can experiment and get a taste u love. I do mine for about 90 min at 200F as well. I make several batches....put them in Mason jars and vacuum seal them. Yummy treats.