Crock Pot Cinnamon Almonds
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- 1-1/2 cup(s) sugar
- 1-1/2 cup(s) brown sugar
- 3 tablespoon(s) cinnamon
- 1 teaspoon(s) salt
- 1 egg white
- 2 teaspoon(s) vanilla
- 3 cup(s) almonds
- 1/4 cup(s) 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.
This recipe is a personal recipe added by hmscarlst5 and has not been tested or endorsed by MyRecipes.
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Crock Pot Cinnamon Almonds Recipe at a Glance
- COURSE: Snacks