Slow Cooker Cinnamon Almonds

Looking for a tasty snack that you can make yourself?  This recipe for slow cooker cinnamon almonds should do the trick.  These delicious cinnamon almonds are made in a slow cooker and have a crunchy coating  made from brown sugar, cinnamon and regular sugar.  The egg white  allows the mixture to coat the almonds well. This shows that crock pot recipes are not all about main courses!Slow Cooker Cinnamon Almonds

I love using nuts to make a slightly sweet snack that is still good for you. See my maple cinnamon toasted pecans for another alternative.

Making these Slow Cooker Cinnamon Almonds

To make the treat, you will need the following ingredients;

  • 3/4  C. Sugar
  • 3/4  C. Brown Sugar
  • 3 Tbsp. Cinnamon
  • 1/8 tsp. Salt
  • 1 Egg White
  • 1 1/2 tsp. vanilla extract
  • 3 Cups  whole raw Almonds
  • 1/4 C. Water
  • Pam cooking spray

In a bowl, mix together the sugars, cinnamon, and salt.  

sugars, cinnamon and saltIn a separate bowl  mix the egg white and vanilla with a whisk until it is light and frothy.  

egg white and vanilla

Add the almonds to the mixture and coat thoroughly.  This will help the mixture stick to the almonds during the cooking process.

egg white on almondsStir the almonds into the sugar mixture.

Almonds in a sugar and cinnamon mixture
Prepare the slow cooker by spraying it with Pam cooking spray. Add the cinnamon almond mixture to the crock pot and turn it to a low setting.  Stir until the cinnamon sugar mixture is coated well on the almonds. 

cinnamon almonds in the slow cookerCook on low for about 3-4 hours.  Be sure to stir every 20 minutes so the coating will stick well to the almonds and not get too sticky.  

In the last hour, add 1/4 cup water and stir well.  This will give the almonds a crunchy coating and will help the mixture to harden.  

Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool.  The almonds should be very sticky so be sure to separate them well and let them cool!  

cinammon almonds These are delicious and worth the time involved in tending them.  Your party guests will love the taste and texture of these sweet nutritious treats.

Slow cooker Cinnamon almonds

Yield: 12 servings

Slow Cooker Cinnamon Almonds

Slow Cooker Cinnamon Almonds
Use your slow cooker to put together a party snack that your guests will gobble up.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Ingredients

  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar
  • 3 Tbsp. Cinnamon
  • 1/8 tsp. Salt
  • 1 Egg White
  • 1 1/2 tsp. vanilla extract
  • 3 Cups whole raw Almonds
  • 1/4 C. Water
  • Pam cooking spray

Instructions

  1. In a bowl, mix together the sugars, cinnamon, and salt.
  2. In a separate bowl mix the egg white and vanilla with a whisk until it is light and frothy.
  3. Add the almonds to the mixture and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.
  4. Prepare the slow cooker by spraying it with Pam cooking spray. Add the cinnamon almond mixture to the crock pot and turn it to a low setting. Stir until the cinnamon sugar mixture is coated well on the almonds.
  5. Cook on low for about 3-4 hours. Be sure to stir every 20 minutes so the coating will stick well to the almonds and not get too sticky. In the last hour, add 1/4 cup water and stir well. This will give the almonds a crunchy coating and will help the mixture to harden.
  6. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be very sticky so be sure to separate them well and let them cool!
  7. Store in an airtight container until you are ready to enjoy them.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 258 Total Fat 14g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 12g Cholesterol 0mg Sodium 32mg Carbohydrates 31g Fiber 4g Sugar 25g Protein 6g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
 

 This recipe has been adapted from one that I first discovered on The Recipe Critic.