I love almonds. They are wonderful as a snack, in baked goods, or even sprinkled on salads. With the addition of cinnamon, these almonds become absolutely addicting. While this recipe uses the slow cooker, it is not a leave it and forget about it type. You still have to give the almonds a quick stir about every 20 minutes. The preparation is well worth it. As they cook, the smell of cinnamon-sugary goodness permeates through the kitchen. Chad came home from work and said the house smelled like Christmas. These would be great as a snack to serve when company is over or even to give out as holiday gifts.
The almond originated from the Middle East. It is technically the seed of the fruit (drupe) of the almond tree and is harvested in the autumn. A drupe is a fruit that has a fleshy outer layer surrounding a seed. Other types of drupes include the stone fruits (peaches, plums, apricots, cherries). Almonds are packed with many nutrients. They are a good source of fiber, vitamin E, riboflavin, niacin, thiamin, vitamin B6, folate, manganese, calcium, and magnesium. The United States is the top producer of almonds, with California being the leading state.
More information on almonds