So, since I’m a disaster in the kitchen, I figured I’d give an update on the almonds. John likes them, though I did mess them up a little. He tells me there are many types of almonds, and the baking almonds are the most bitter. Since that’s what I used, I needed to add in more sugar to coat them with. Secondly, our oven totally nukes things. The recipe says an hour, I left them in for 45 minutes, but it was too late. The sugar had already begun to carmelize on the outsides. 🙁 So, they’re good (John says), but I know they could have been better.