Toasted Cecchi, Almonds, and Pistachios

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I really liked the idea of this recipe and wanted it to work. The first time the flavors were good but the nuts weren't crunchy. I toasted the nuts longer the second time and thought it was much better. I, too, used less oil and a little more sugar. I toasted the garbanzos the full 30 minutes so they were dry and crunchy and not soggy. The second batch is off to my in laws for Christmas hostess gifts!

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Easy & Perfect

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We really liked the flavor of this snack but I agree with others that it called for more oil than needed. I also had a problem with the 400 degree oven. Chick peas were plenty toasted in 15 min and the pistachios were on the verge of burnt after 10 min (started with raw. Would definitely make again with less oil and lower temp.

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As much as I loved the idea of this recipe, it wasn't as wonderful as I hoped. 30 minutes seems too long for the garbanzo beans, and I may add a little more sugar and less oil, since nuts have so much fat already...if I make this again. When I watched Giada, the show seemed a lit more about her breats than cooking. Is this the direction for her show and recipes?

San Leandro, CA

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I had a get-together last weekend and everyone thougt these were wonderful!

Silly question: I couldn't find shelled pistachio's so I used the ones w/ shells but removed them first. Is there any such thing as shelled pistachio's?
Can you tell.. I don't eat them! :

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i didn't care for the roasted chick peas at all. the flavors are fine and the pistachios and almonds were great, but i guess i was expecting a crunchier result for the beans. it was OK when it came right out of the oven, but as time went on, and especially the next day, the chick peas didn't hold up well. i would sub another nut for the beans if i were to make this again.

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I made this this morning and my friend and I can't stop eating it!I am going to tape the gift tins full of this SHUT before we eat those, too!!!!

Next time I make this, (which may be today! I will probably use less oil...I don't think that it really needs as much as the recipe called for.

Some changes I already made; I could not find raw whole almonds, so I used slivered ones and used more of them. I also had some cashews so I threw in a cup of those as well. I was out of white sugar, so I used brown. All these changes worked really well. As I said, the only thing that I will do differently with the next batch is less oil...I think that it will have an even better consistancy without it.

OK, I am off to make MORE!!!!!!