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Slow Cooker Cinnamon Almonds

4 December, 2012 by Tara 12 Comments

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

 

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Slow Cooker Cinnamon Almonds

Prep Time: 5 minutes

Cook Time: 3 hours

3 cups almonds

Slow Cooker Cinnamon Almonds

Ingredients

1 1/4 cup sugar

1 1/4 cup brown sugar

2 1/2 tablespoons cinnamon

pinch salt

1 egg white

2 teaspoons vanilla extract

3 cups raw almonds

1/4 cup water

In a large bowl, combine sugar, brown sugar, cinnamon, and salt.

In another large bowl, beat together egg white and vanilla extract until frothy. Mix in almonds until well-coated. Coat the almonds with the cinnamon sugar.

Lightly grease a large slow cooker. Add the almonds and cook on low 3-4 hours, stirring every 20-30 minutes. During the last hour, stir in 1/4 cup water until the sugar turns from powdery to syrupy.

Use a slotted spoon to spread out the almonds in a single layer on parchment, separating the almonds as much as possible with a fork. Let cool and store in an airtight container.

Adapted fromThe Recipe Critic

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Related

Filed Under: Appetizers/Snacks, Slow Cooker Tagged With: almond, cinnamon, holiday, snack, sugar, winter

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Comments

  1. Sally and Donald Clark says

    4 December, 2012 at 8:52 am

    Good morning Tara. We love your recipes and your presentation reflects an artistic flair. Thank you!

    Reply
    • Tara says

      4 December, 2012 at 10:14 pm

      Thanks, glad you are enjoying them!

      Reply
  2. Carole says

    21 June, 2013 at 5:28 pm

    Tara, thanks for this lovely addition to the snack table. Cheers

    Reply
  3. Linda says

    14 December, 2013 at 12:20 pm

    Have a batch in the crockpot as I’m writing this. Smells heavenly. Can hardly wait to try them!! Thank you for sharing the recipe.

    Reply
    • Tara says

      14 December, 2013 at 2:12 pm

      Hope you enjoy them! The smell alone is worth it 🙂

      Reply
  4. dionica says

    3 June, 2014 at 11:18 am

    Thanks. You are awesome!!!!

    Reply
  5. cathy Smith says

    15 September, 2014 at 10:50 pm

    Are these like the ones you buy in the mall during holidays? I g o to mall just to get these!

    Reply
    • Tara says

      23 September, 2014 at 4:15 pm

      I’ve never tried any from the mall, but these are quite delicious 🙂

      Reply
  6. Mark says

    11 December, 2014 at 3:11 pm

    Hi, thanks for the recipe.
    I don’t have a slow-cooker. Can this be cooked on a stove?

    Reply
    • Tara says

      12 December, 2014 at 7:37 pm

      It can also be cooked on the stove or the oven. Here is a link to a recipe that uses the oven: http://www.tasteofhome.com/recipes/cinnamon-toasted-almonds

      Reply

Trackbacks

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    25 January, 2019 at 1:46 pm

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