Slow Cooker Cinnamon Almonds
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I have seen several variations of this recipe and finally decided to choose one that sounded good and give them a try. I made these for a weekend away with a handful of other couples. They were a huge hit and I’d make them again and again and again! We had a second weekend getaway with those same couples recently and I opted to make some other snacks to share for the fall season and I heard from several they were disappointed there were no almonds this time. I won’t make that mistake again.
Slow Cooker Cinnamon Almonds
Ingredients
- 1 c sugar
- 1 c brown sugar
- 3 tbsp cinnamon
- 1/8 tsp salt
- 1 egg white
- 2 tsp vanilla
- 3 c almonds
- 1/4 c water
Instructions
- Mix the sugar, brown sugar, cinnamon and salt together in a large bowl.
- In a separate bowl, whisk together egg white and vanilla until frothy.
- Add the almonds to the egg white and vanilla mixture to help them coat better.
- Spray your slow cooker with cooking spray.
- Turn the slow cooker on low.
- Add the almonds to the slow cooker.
- Add the sugar and cinnamon mixture to the slow cooker.
- Mix thoroughly.
- Cook for 3-4 hours, stirring every 20-30 minutes.
- Add the water in the last hour of cooking and stir well to get a crunchier coating on the almonds.
- Spread the almonds out, removing as many clumps as possible, on parchment paper to cool.
- Enjoy!