Sweet, Cinnamon-Coated Almonds for Your Slow-Cooker
Sweet, cinnamon coating can turn plain almonds into a decadent, to-die-for treat. This cinnamon-spiced variety eats like candy, only with the added nuttiness and nutrients of raw almonds including protein, healthy fats, calcium and fiber. They take only minutes to prepare, then fill your kitchen with a sumptuous aroma as they cook in your crock-pot for several hours.
Make up a batch for holiday gifts, party snacks or for added sweetness and crunchiness, sprinkled over fruit salad or mixed greens. You can even chop them up for flavorful additions to homemade granola or trail mix, or as a crunchy topping on yogurt parfaits. For preserved flavor and freshness, store leftover almonds in your fridge a week or even longer.
Total Time: 250 minutes | Prep Time: 10 minutes | Serves: 10
- 1 1/3 cup white sugar
- 1 1/3 cup brown sugar, packed
- 3 tablespoons ground cinnamon
- 1/8 teaspoon salt
- 1 egg white
- 2 teaspoons pure vanilla extract
- 4 1/2 cups raw almonds
- 1/4 cup water, at room temperature
- Spray the pot of your slow cooker with nonstick cooking spray.
- In a large bowl, whisk together the sugars, cinnamon and salt.
- In another large bowl, combine the egg white and vanilla, then whisk them together until frothiness forms.
- Pour the almonds into the egg mixture, then toss them together until the nuts are coated.
- Pour the entire mixture into your slow cooker, then set it on low heat to cook for 3.5 hours, stirring every 20 minutes.
- After three hours, add the water and stir it in well.
- As you let the mixture cook for 30 more minutes, line a baking sheet with parchment paper.
- Once the last 30 minutes are up, pour the almonds onto the prepared baking sheet and separate any that have clumped together.
- Let the almonds cool and harden before eating or storing them in a covered container.
For an alternate twist, use pecan halves in place of almonds. They cook the same way and turn out just as crunchy and flavorful.
For a less sweet but just as delicious batch, use only one cup of white sugar and one cup of brown sugar.
For more holiday spice, add a dash or two of ground cardamom with the cinnamon. Don’t go overboard, however, as cardamom is a pungent spice.