Crock Pot Cinnamon Almonds
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water
In a medium sized bowl, mix together sugars, cinnamon,
and salt. Set aside. In another medium sized bowl, whisk the egg white and
vanilla until it’s a little frothy. Add almonds. Make sure the almonds are
thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds
and toss until coated.
Thoroughly spray with the stoneware of your crock
pot with non-stick cooking spray and add the mixture of almonds and sugars.
Cook on low ( with the lid on) 3-4 hours stirring
every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This
ensures a crunchy yummy coating. (*make sure after you’ve added the water that
you continue to cook the nuts for another 45 minutes to an hour.)
You have to stir really well, especially as it gets
later in the cooking process.
Line a baking sheet with
parchment and spread the almonds flat to cool. The almonds will be sticky at
this point, so make sure you separate them a little and have no large mounds.