Slow Cooker Cinnamon Almonds
A recipe for Slow Cooker Cinnamon Almonds! Almonds are tossed in a cinnamon sugar mixture and cooked over low heat for 4 hours.
Servings 4 Cups
Ingredients
- 4 cups (480 grams) raw almonds
- 1 1/4 cups (250 grams) granulated sugar
- 1 1/4 cups (250 grams) light brown sugar
- 3 tablespoons (20 grams) ground cinnamon
- 1/4 teaspoon salt
- 1 large egg white
- 2 teaspoons (10 milliliters) vanilla extract
- 3 tablespoons (44 milliliters) water
Instructions
- Lightly grease a large slow cooker. Add the almonds.
- In a large bowl, combine the granulated sugar, brown sugar, cinnamon, and salt.
- In another bowl, beat together egg white and vanilla extract until frothy.
- Pour the frothed egg white mixture over the almonds in the slow cooker and toss well to coat.
- Pour in the sugar mixture and toss again until evenly combined.
- Cover and cook on low heat for 3 hours, stirring every 20 minutes.
- After 3 hours, stir in 3 tablespoons (44 milliliters) water.
- Continue to cook, stirring every 20 minutes for another hour to make 4 hours total.
- If the mixture is still too dry and crumbly, stir in another tablespoon or two of water.
- Line a rimmed baking sheet with parchment.
- Use a slotted spoon to transfer the almonds to the prepared baking sheet in a single layer, separating the almonds as much as possible with a fork.
- Allow to cool completely before storing in an airtight container at room temperature for up to 1 week.