Toasted Cecchi, Almonds, and Pistachios

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This has long been one of my staples for when we entertain. I have made three modifications to the recipe: 1 I have reduced the temperature to 350 and toast the cecchis for 40 minutes; 2 I have cut the cayenne down to 1/8 tsp; 3 I finish the mix at 350 for 15 minutes

Reducing the temperature and a longer cooking time gives the cecchis a more consistent texture. Give them a stir every 10 or 15 minutes to insure even cooking.

My wife is not one for spicy foods and the 1/8 tsp of the cayenne hits the right balance for her.

For a variation, try blanching the almonds and removing their skins before starting the recipe.

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I made this 2X. I took the suggestions below re:less oil - I used spray olive oil.

Increased the temp to 400. The 1st time I left the garbanzos in the middle of the oven. It still took 45 min. to get crunchy but not enough so.

This time, I used 400 again and I put the tray of garbanzos at the highest level in the oven. 30 min. later I h ave crunchy, not oily, garbanzos.

The other nuts I keep in the middle of the oven; I do brown them separately.

I give them as Christmas gifts; saving some for myself.

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I made this the day before for dinner on Christmas Eve. It was an amazing hit. Seriously, my family could not stop eating this delicious treat. I am fixing to make a double batch this time so I can have a handful of nuts left over for me.

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This is such a big hit with all our friends and family. We make big batches at Christmas and give them (along with cookies out as gifts. We also use salt-free cashews in place of naked almonds as a nice alternative. Just make sure to watch the mixture carefully in the oven so the nuts don't burn.

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This recipe was extremely easy however I found that the mixture was very greasy, especially when it sits in a bowl.

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When I saw this show, I thought this would be a great thing to do for my coworkers. Forty dollars and 5 hours later, I've thrown everything away. The taste is just ok. Using raw almonds and then toasting them at the same time with the pistachios results in one of two things: the almonds remain raw and are not very crunchy, or the pistachios get burned. As far as the checchi go, you will have to bake them longer than 30 minutes to get them nice and crunchy. If you are going to try this, it may be better to purchase roasted non-salted almonds and toast the end nut mixture less time.
As for me, I will not be trying this again.

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These turned out really tasty.

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I'll be making this for my christmas party. My parents should love this especially my dad, he lived in Firenze for 7 years studying music and digs these kinds of things. Thank you Giada!
Looks awsome...

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Gotta do 30 mins at 400 on the garbanzos or they will be soggy. Only need about 2 Tbsp. at the most on the balance of the nut mixture. Add little more salt, herbs, and I used Hot Paprika instead of cayenne for a little more subtle of a kick for a crowd. It turned out excellent- so tasty- and a little different. Other reviews saying use less oil were right. Reviews that had soggy cecci probably didn't bake them long enough. I also found shelled Pistachios of many styles at Trader Joe's.

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Loved them. The recipe was perfect...I would suggest that those with issues with the timing, check your oven temp....I keep a thermometer in mine and mine is usually off a little....using Giada's time and temps, I found I needed to leave them in just a hair longer. My Almonds were not quite roasted so I turned off the oven and gave them another 5. The herbs stuck to my mix great...they could have used a little more cayenne pepper, I couldnt taste it...but I like the hint of sweet the sugar added. Will make them again!