Slow Cooker Cinnamon Almonds

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Do you know those delicious cinnamon almonds at the mall?  Well these are SO much better!  And you can make them for about the same price you pay for one of those tiny bags.  I LOVED the way this made my house smell!  It seriously makes me want to make a batch daily.  The brown sugar and cinnamon mixture gives an AMAZING flavor and the perfect crunchiness…. I almost think that the ones at the mall are a little too crunchy.  And how perfect are these for gifts for the holidays?   I feel like I have to spread the deliciousness of these and give them to all my friends and family!

Rating: 5 stars  Difficulty of Recipe: 3 stars
Things that I changed:  Nothing
Things that I would do differently next time: Reduce the amount of sugar.
Will I make these again?  Everyday ;)
Recipe From: Detrimental Beauty

Ingredients:

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

1. Mix together in a large bowl sugars, cinnamon, and salt.  
2. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy.  Add the almonds and coat thoroughly.  This will help the mixture stick to the almonds during the cooking process.
3. Prepare your slow cooker by spraying it with cooking spray.  I used a 4 quart.  Add the cinnamon almond mixture to the almonds and turn it to low.  Stir until the cinnamon sugar mixture is coated well on the almondsBe prepared for your house to smell amazing!
4.  You want to cook for about 3-4 hours.  Mine took about 3.  Stirring every 20 minutes.  In the very last hour, add 1/4 cup water and stir well.  This will ensure a crunchy coating and help the mixture to harden.  
5. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool.  The almonds should be pretty sticky so be sure to seperate them the best that you can and let them cool!  

*Update:  There is a lot of sugar left over in this.  You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water.  I am going to be testing it out this week.  Also your almonds will be very dark and clump together.  Just spread them out and try to unclump them as best as possible and let them cool.  
Alyssa

Comments

  1. says

    I LOVE cinnamon almonds but never buy them because they are so overpriced (so, I basically torture myself while I shop around the mall..)–I will definitely be making these! Thanks for sharing!

  2. says

    Oh mercy. I always get these at festivals and can’t keep them out of my mouth. I’m a little afraid to make them at home. ;-) The crock pot makes it too easy. I’m going to have to try it. Thanks for sharing!

  3. says

    These look so delicious! My family and I enjoyed some almonds similar to this at our State Fair this year, and now I won’t have to wait til next summer to enjoy them. For those who need to know, these are also gluten free – a HUGE plus!

    • LILO says

      I actually have worked for two different people cooking these at the mall and various festivals. This recipe is similar to the one we used (ours didn’t as many ingredients). I know ours would last 30 days in the fridge and 90 in the freezer…. BUT are always much better fresh …..

  4. says

    I made these today and they looked and smelled fabulous while cooking…until I added the water. As soon as I did that they went from looking light and sugary to dark and fudgy. I am still going to cook them for another hour like the recipe says… but I’m worried that I just ruined my almonds! I’m sure they will still taste good… but they don’t look ANYTHING like the sugary almonds that I was hoping for. What did I do wrong?!

    • says

      If I can remember right mine did the same thing. Don’t worry, I think that they are fine. If you followed the recipe, they should look just like mine as pictured. Let me know if they turn out!

  5. says

    Mine didn’t get the crunchy outside coating… they’re still just “sugary.” I’ll try a second batch in my larger (but much newer) crock pot… maybe didn’t get hot enough throughout the whole process??? Any other ideas?

    • says

      I think I remember mine being still sugary but having a little bit of a crunch to them. Once I layed them onto the pan to cool they did harden. I am going to make them again to remember exactly!

  6. says

    Just made these… (1) they taste great! I will definitely be making these again. (2) I think next time I’ll make it with 4 cups of almonds. I have tons of “sauce”. (3) I recommend spooning out the almonds onto the parchment to cool instead of pouring it like I did. It cooled faster than I was able to get the center spread out. Now I have Cinnamon Almond Brittle. :) (4) I needed the space of two baking sheets for cooling so that the almonds didn’t stick together.
    Fantastic recipe! Thanks for sharing.

  7. says

    I made these for Thanksgiving, and the 3 tablespoons of cinnamon seemed to be way too much. I figured it wasn’t 3 teaspoons because that would be 1 tablespoon. Did anyone else feel like too much cinnamon? I’ll try again, using 2 tablespoons to see if it’s better. Crunchy, and good though, in spite of it.

  8. says

    Well I live in France where they have not many malls and where they don’t care for cinnamon, so I was thinking -‘WHAT am I missing out on???’ Made these for my girlfriends at our Thanksgiving feast and let me tell you… WOW. SO easy. I have a very small crock pot (1 qt) so just cut down the recipe. Added the water slowly, it was fine after the hour. WILL be making these again. What are YOU waiting for?
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    • says

      Julie the egg white is more to coat the almond so that the sugar coating sticks… you can’t taste the egg in it…. But I am sure you could try a little water mixed with flour and coat them in that?? I am not sure it that would work but you could try! Hope this helps! :)

      • LILO says

        The ones at the mall etc do not contain egg…. I have cooked them there for many years. I haven’t tried this recipe yet but it should stick without egg I would think….

          • Meghan says

            Im sorry to possibly ask a silly question but when you say egg was do you put the almonds in the egg white and then strain them out? thanks so much. Im looking forwad to making them this week!

          • Alyssa says

            You just coat all of the almonds in the egg white wash. That helps the cinnamon sugar mixture stick to the almonds. :)

    • says

      I am curious about the egg allergy – is it the protein in the egg or the entire egg? Not that I would recommend using your child as a test, but I would think the allergy would be from the protein. Do allergist know this? I have not had to deal with an egg allergy, but would like to know, especially when I think of whites as harmless, when maybe thats not the case!
      Anyway, found this site for substitutes: http://www.myrealfoodlife.com/part-2-how-to-substitute-eggs-and-binding-agents/

      I made my batch and used less sugar, but also tossed my almonds before placing in croc pot, and added a portion of the sugar after the first hour. Just finishing now, but the “taste tests” have been excellent. Not having any clumping issues :)
      Great recipe, thanks!

      • meg says

        it depends on the person etc. on of my daycare kids is allergic to egg whites but not the yolk, so when baking things for him we have to sub all yolk for whole eggs. Had to do that for meatloaf earlier this week, so now i have some egg whites in the fridge already!

  9. says

    Not being a cook, i’m confused at the instructions.

    1. Mix together in a large bowl sugars, cinnamon, and salt.
    2. In another bowl with a whisk, mix together the egg white until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.

    #2: Do i mix the dry stuff in #1 in with the egg white OR do I frothy up the egg white then add the almonds to it to coat with the egg white?

    3. Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture and turn it to low. Be prepared for your house to smell amazing!

    When did the Cinnamon become Cinnamon almond unless i need to mix dry #1 with frothy Egg white?

    Maybe i just need more coffee.

    • says

      Ok let me see if I can help you out better! :)

      You are going to have 2 bowls. In the first bowl, mix together the brown sugar, cinnamon, and salt. Set that bowl aside.

      In the second bowl, mix together with a whisk the egg white and vanilla until it gets frothy. Add the almonds to this mixture and coat. Now add the coated almonds to your first bowl (The sugars) and coat in the sugar and dump this in your crockpot.

      Then you will cook on low 3-4 hours. Stirring every 20 minutes. In the last hour of the cooking process add the water and stir. This will start to give the almonds the crunch. When they are done cooking, lay the almonds flat on a cookie sheet with parchment paper and let them harden and cool.

      Let me know if you need anything else! I hope this turns out for ya! :) :)

    • says

      Ok..i’m doing these today.. so far so good…i’m 1.3 hours in.. I think next time Ill put the Almonds in the bowl first then pour the vanilla/egg white mixture over them as i had some none coated in the middle and a little left over frothy whites. did i mention I really am not a cook? And it does make my house smell amazing.

  10. says

    Mine turned like dark brown and not like brown when cooled. It’s still very good but don’t look at all like the picture.. Is this normal?

    I used Splenda for sugar and brown sugar, and sea salt instead of regular salt.

  11. says

    I made these this afternoon for the first time and they were great! If I put them in a container in the fridge do you have any idea how long they will last (until Christmas? I plan on gifting them they are so great… but should I make a “fresher” batch closer to Christmas?). Thank-you for sharing!

    • says

      I was wondering the same thing! Lol I gave most of mine away but the ones that I kept for us only lasted in our house for a couple of days! I would probably make a fresher batch closer to Christmas if I were you! :)

  12. says

    I had a ton of sugar left over…is this right? I thought 1 1/2 cups each of both sugars seemed like a lot, other recipes I’ve tried only call for 1/2 cup of each

    • says

      If I can remember right I did too! I am going to make them this week maybe reducing the sugar a little bit! But I am afraid of reducing it to much because I want the almonds to get the delicious coating. :)

    • says

      You want to cook them on a low setting. And I’m not sure if you could use a liner or not…. The clean-up was actually pretty easy in my crockpot afterwards! I was surprised! :)

    • says

      TOOK MY ALMONDS TO MY SPINNING GROUPS CHRISTMAS PARTY TO DAY ,THEY WERE A REAL WIN, REQUEST FOR RECIPE TO BE SHARED SAID IT ALL.THE HOUSE SMELT AS PROMISED, I USED A SLOW COOKER ON LOW STIRRED EVERY 20 MIN, LEFT THEM FOR 30 MIN ONCE AND ALMOST BURNT THE ALMONDS.OHHHHHHHHHHHH, I ALSO HAD SUGAR LEFT SO WILL EGGWHITE A SECOND BATCH OF ALMONDS. THANK YOU

  13. says

    Hey so i just made these and they are amazing!! When i first put them on the parchment paper they the glaze seemed to not stick so well. But after they cooled for 10-15 minutes and the glaze was getting harder i just took a spoon and stirred them and it gave them the surgery look you get from the fair! i will be making these again!

  14. says

    I just finished making a batch, and they turned out looking nothing like your photo above. I’m so sad. Mine turned out very dark brown and “burnt” looking, like a few of the previous commenters mentioned. I followed your directions exactly, too. When I added the water in the last hour, it turned the entire thing into a dark brown goo, and it just stayed dark brown and gooey. It’s currently hardening on a pan, but it’s basically like brittle. Ugh….I so would love to know what I should do differently to have mine coming out like your photo!

    • says

      Mine were very dark as well, there was just a lot of light when I took the picture. How did they end up tasting? Burnt at all?? And it will turn everything into goo once the water is added but should harden and taste delicious when finished….

  15. says

    In the slow cooker as I type this. I used a “flax egg” & it worked perfect. I also added 2 c of pecans & 3 c of walnuts (hope I didn’t overload the crockpot. Next attempt will be to use chipotle powder instead of cinnamon & then perhaps some hickory smoke with a bit of chili powder

    • says

      Aren’t they amazing?? My coating was pretty clumpy as well. I remember laying them out and having to break them apart and spread them out as best as I could…. I am going to reduce the sugar amount next time so I will let you know how they turn out!

  16. says

    Just made these and they turned out black and gooey and burned tasting :( I am so bummed. Maybe my crock pot is too hot? It was on the low setting. If I try this again, maybe I will use the “warm” setting instead… not sure what to do. now I have mounds of burnt almonds! Maybe the squirrels will eat em ;) (Just kidding, I am afraid I would have millions of squirrels roaming the neighborhood crashing from their sugar high!)

    • says

      Oh no!! I hate when things don’t turn out! I am so sorry! I would definitely try to make them again because they are so amazing! How long did you cook them for?? Did you keep stirring them? They should be darker but definitely not black! Lol Let me know if I can help so they turn out better the next time around!!

  17. says

    Came across this recipe too late last night to make these, but started them this morning before anyone else was up!

    I strayed from your posted recipe, substituted peanuts and dropped the sugars down to 3/4 c each. After placing them on the cookies sheet, I gave them a light sprinkle of sea salt…..now to wait until cooled to sample!

    Thanks for the recipe!

  18. says

    All the almonds were coated really well until I added the water…the sugar coating just kind of rinsed off the almonds and sat at the bottom of the crock pot, rather than forming a crunchy coating.

  19. says

    Please help! I’m making there as part of a Christmas gift. The store was out of raw almonds, so I got the lightly salted, toasted almonds. Will those almonds work ok or do I have to alter the recipe in anyway? Almonds are my mom’s favorite, so I didn’t want to change the type of nut. Thanks for your help!

  20. says

    Please help! The store was out of raw almonds, so I got the lightly salted toasted almonds instead. Will this be ok or do I need to alter the recipe or anything? I didn’t want to get a different type of nut because there are to be part of a Christmas gift and almonds are her favorite. Thanks for your help!

  21. says

    I’ve made this recipe a few times now, each time adding more almonds to help spread out the amount of sugar since there is always some left over when I mixed it up. Doubling the amount of almonds (or halving the amount of sugar) works great (just be sure to use 2 egg whites instead of one if you’re doubling the recipe). I opt to double the recipe since these are the perfect gift-giving treat!

  22. says

    I made this (my own version, at least) last night for my family’s early Christmas celebration and everyone loves them – even my grandfather, who doesn’t usually like cinnamon! I used the Emerald Cocoa Roast Almonds because I had a big container of them from Sams, and for sugar just used about 1 cup of white sugar mixed with a few tablespoons of molasses. Otherwise I followed this recipe. Thanks for sharing it!

    • Alyssa says

      Yes! I am sure that they would taste amazing! I have always wanted to try this recipe with Pecans! Let me know how it turns out!

    • Alyssa says

      Yes I am sure they would also turn out fantastic! I have been wanting to try something other than almonds! Let me know how they turn out! :)

  23. Sarah says

    Have these going on my cooker for the last hr. or so. Have noticed that they are darker. Have a few thoughts on this: 1) Roasted, salted almonds are already darker than raw, natural almonds, 2) Used dark vanilla…would be lighter, I think, with clear vanilla, 3) More cinnamon, darker color. I only used 1 heaping tbsp., but they are still fairly dark. Don’t care what color they are, they’re delicious! :D

    • Alyssa says

      Yes they will be darker!! For some reason they photographed very light in my picture. But don’t worry they will be very dark in color! :)

  24. Chris says

    I made these today but the sugar didn’t melt down & when I added the water I continued to cook for another hour making it 4 hours total cook time, the sugar was soupy and did not cook down. I now have soupy almonds not crunchy ones. but still good can I put them back in my crockpot or did I ruin them? please help. thanks

    • Alyssa says

      Oh no! Ok so I would just lay them out on parchment paper and they should harden. Maybe not as much because your mixture was a little runny but they still will be delicious. :)

  25. Kelly says

    Mine were not like the picture that’s for sure! Mine turned out glossy and not very sugar like, next time I would not add the water!

    • Alyssa says

      Yeah my picture had a lot of light in it and they will turn out a little bit darker but other than that it should look the same. :)

  26. Patti says

    How do you think this recipe would be with cashews? I have some cashews that are not roasted and salted. I think this just might work, but would like a second opinion.

  27. tish says

    Just made these. They are awesome. The only thing I did different that worked out wonderful was I saved the extra sugar mixture and after I added the water I put the nuts and left sugar in a ziploc bag and shook it until there was no more sugar left. Then laid them out on wax paper.

    • Thopper says

      I did a test batch like that too because I thought it would make a nice coating for the sugar to stick to. While it did taste good, I felt like the original recipe was better, however the sugar does tend to flake off. I also just sprinkled them with the sugar mix do they didn’t get as coated. Maybe that is the difference.

  28. Thopper says

    I made this with 2 cups of almonds and 2 cups of pecans. It came out pretty well. I thought the almonds were a little overcooked (I did 4 hours), but the pecans were delicious! The pecans also seemed to hold thier coating better with the crevasses in them. To people who aren’t getting a sugary finish, watch your water. It should turn to dark brown goo at first but dry out before you put it on the paper. If not, I recommend trying to evaporate the water out by removing the lid. Also, I had a fair amount of sugar base leftover. Could have probably made more with the listed portions.

  29. Joanne says

    Ok, Christmas presents for everyone I know. lol….these look amazing!! I love that they are an easy ‘Food” gift, everyone loves that, right? I work in an office setting, so this is a no brainer gift idea! awesome!! I think I will do the mixed nut variety.

  30. Ashley says

    so I messed up and did not have a 1/4 cup, so I eye balled a 1/4 cup using a 1 cup measuring cup, the mixture came out still gooey and did not get hard after an hour of sitting out, so I put them in the freezer over night, mixture got a little bit harder but was not crispy, so my mom gave me the idea to spread the nuts out on a cookie sheet and bake for an hour at 200 degrees and the nuts came out perfect. Now I know next time to use the correct amount of water and I think I am going to do 2 cups of almonds and 2 cups of cashews.

  31. Layla says

    I made this recipe 2 days ago for a party. I added 1/4 coconut to the recipe. It was a hit. They are delicious. I will be making this again for sure. Especially at Christmas

  32. Pecans--It's a Texas Thang!! says

    I made these last night and they were awesome. I used pecans and could have added more pecans or reduced the sugars as suggested. I had a little mix left over. We sprayed a cooling rack and poured the mix over it–catching the overage on a piece of sprayed foil below. I had to spread them out as best I could and then break them apart. But they look homemade and taste amazing!!! Thank you for the recipe!!

  33. Nicole says

    I’ll be trying this out next week when the hubby is home. They look just like the candied almonds we spend $12 a bag for at the annual Renaissance Faire! We gobble them up so fast and it’d be great to be able to make this treat at home and eat them warm.

  34. Robin says

    I love this recipe and just wanted to share a slight modification that works well for me. I use 1 cup of each sugar and 6 cups of nuts, these proportions work perfectly! Also, instead of spreading on a cookie sheet right away, I dump them (3 cups at a time) into a gallon Ziploc baggie with about 1/4 cup of turbinado sugar. Knead the baggie for a few minutes until the nuts are fully coated and then dump them out into the cookie sheet. They are much easier to spread out, it gives them an added crunch, and the sugar crystals also add to the visual appeal. I make them this way every Christmas!

  35. Holly says

    Can anyone tell me how many lbs of almonds this would be? I’m thinking about making these as gifts but am trying to figure out how many pounds of almonds to purchase. Also, anyone know of a cheap place to buy the almonds :-) Online or wherever? Thanks!

    • Amy says

      3 Cups of almonds is 24oz….so 1.5 lbs of almonds. Wholesale clubs like Costco or Sams will probably be cheapest but will be in bulk.

  36. Kelly Aldous says

    I am making these right now. I followed the recipe until I got to the instructions for the egg whites. I doubled those, doubled the vanilla, and doubled the nuts. I used walnuts. They are into their 3rd hour of cooking and I am glad I doubled where I did. There is a TON of sugar in this recipe and I can tell that I would have had clumps of extra goo if I had not doubled the nuts.

    Now, how do I know when they are “done,” please? There is a big difference between three and four hours and I am not sure how to tell when I should add the water.

    xo

  37. Amy says

    Have you done this without the water? Just wondering…since thats where a lot of individuals comment about it not looking as great! I did these last year with this recipe and they were awesome…just did today; same recipe and they too look burnt after adding the water and letting it go the last hour. I can’t remember what I did different a year ago. Wondering if they turn out w/out the water added….bc they do taste a bit burnt unfortunately. As expensive as nuts, especially almonds, are I hate that these may get tossed :( I did shorten the amount of sugars like suggested…but thinking the 1/4 C water was what I did different this year vs 1/8 C water last year.

    • Alyssa says

      They definitely should not be tasting burnt. They are probably being cooked too long. I always add the water because it makes the cinnamon sugar sticky and stick better to the almonds.

      • Shari says

        I am in the process of making them now…..already did one batch and I followed the 1 cup recipe of the sugars with the 1/8 cup of water…it was perfect!!! Mine weren’t sticky at all……much easier to take them out of the pot and no mess….and I used pecans instead. All the ingredients stuck to the pecans and dryed fast. Perfection!!!!!!!!!!!! ♥

  38. Kori says

    I just made these and they are divine! I reduced the sugars to 1 1/4 c and increased the almonds to 5 cups and the ratios were perfect! No “extra” sugar in the bottom of the slow cooker:) Thank you so much for sharing this recipe-it’s one I plan on using for a long time to come!!!

  39. Kristi says

    I just tried these with a mixture of almonds, pecans, cashews and walnuts. Mine have been out of the crockpot for over and hour, and when I taste them the coating is crispy, but the nuts are soft. Are they going to harden up eventually, or did I ruin them somehow?

  40. Angela says

    Hi – I made these last Christmas to give away as gifts, and I followed the recipe exactly – they turned out amazing! I made a double batch last night, and I think I added too much water. I let them cook in slow cooker for another hour and then laid them out onto parchment paper and they were runny and not at all like last year. I thought if they cooled they may turn out – but no…I was wrong. The sugar is still grainy and they just don’t look anything like they did last year.

    Is there anyway to resurrect these almonds? Would either putting them back into the crockpot or put them on the stove or in the oven fix this issue?

    Please help!

  41. Erika says

    I’m making these today for Christmas goodies. I just made a bunch pumpkin pie spice and was thinkin that the pumpkin pie spice might make a nice variation to this. I think I’ll do a small test batch, since I don’t want to waste a bunch of nuts. Thanks for the recipe! :)

  42. Wendy says

    These are in my crock pot as we speak! They are one of my husband’s favorite treats, and he was stunned to find that I could make them at home. He has been standing over them sniffing and volunteering to stir. I have a feeling they’re going to be very popular around here.

  43. Mary says

    I just made these and they are a big goopy mess! They look nothing like the picture. They actually were better looking until I added the water. They ended up very runny so when I placed on the parchment paper to dry, it’s like almond brittle. What did I do wrong? I followed recipe to a T. HELP! I have already purchased tons of almonds to make these as gifts…

  44. Kathy says

    So did you ever get back to experimenting with this cinnamon almond recipe, Alyssa? You had a note at the bottom that you were going to try less sugar and less water. How did that turn out for you. Want to make these today but with so many different ideas of what to do I’m a bit hesitant.

  45. Lee says

    I am on batch #3 of these wonderful nuts! I followed the recipe the first time, making cinnamon almonds. Everyone loved them! The second time, I substituted pecans and used orange extract instead of vanilla extract. So yummy! Today I am using both almonds and pecans together with the orange extract and added a tsp of butter flavoring. They smell good already! I’m loving this recipe so much! Thank you for sharing!! My son likes savory nuts, especially chili lime cashews. I might play around with the slow cooker and this combo if I find a good recipe! Merry Christmas and a Happy 2014!!

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  47. Christen says

    I made these for the superbowl last night and they were a big hit! So delicious :) My crockpot wasn’t big enough to fit them all so I experimented and put the remaining spread out on a baking sheet in the oven on 250 for about an hour flipping them over half way through. The ones in the oven turned out much better. They were crispy and looked just like the picture. Thank you for the recipe!

  48. Irene Juppe says

    Hi :)
    1 1/2 cups of sugars seems a lot. Can I reduce amount to maybe 1 cup each or 3/4 cup each?
    We love cinnamon almonds & would like to make this ourselves.

    Thank you,

  49. Janet Bohn says

    Fun to make. I think recipe should say high or low. I had tons of sugar left. Will try 3/4 cup next time and cut water to 1/8 cup. They look very dark. Husband is eating them so they must be good. House smells wonderful ..

  50. Janet Bohn says

    I made these, house smelled wonderful. I think the recipe should say high or low. I tried both. So much sugar left that I will cut it to 3/4 cup next time. They taste great though.

  51. Ali says

    Made these and they turned out great! I used peanuts instead since my son has a tree nut allergy. Used 32 oz, 1 cup of each sugar and slightly reduced the amount of water. I’ll definitely be making these again. Thanks for the recipe!

  52. Bonnie says

    I tried to make these last year and never figured out what went wrong. I thought it was because I used raw almonds, but I see a comment that says to use raw almonds. Somebody help me.

  53. Lauren says

    Has anyone tried this recipe with Splenda and Splenda brown sugar? We have diabetics in the household but these sound too good to pass up.

  54. Dawn Bush says

    Made these today!! The flavor is perfect…the only issue I had was that the almonds ended up being slightly “chewy”…did anyone else have this happen? Or does anyone know what I did wrong? How can I remedy this the next time I try them? Thanks!!

  55. A Orr says

    I’m excited to try using sprouted almonds and honey instead of the sugar. :) And I want to try a cocoa-cinnamon almond. Thanks for the starter recipe!

  56. Charlene says

    I made these and they turned out well, I cut the sugar to 1c each and it was more than enough. I love my slow cooker because I can set it and forget it. Having to stir every twenty minutes seemed to be a lot of work when you can roast them at 300 degrees in an oven for 30 minutes. I will do the recipe again as I think the proportions are good compared to other recipes but I will bake them instead.

    • Alyssa says

      I am sorry they didn’t work for you! This is literally one of my favorite things to make on the blog and I have made them over and over! They are awesome when they turn out!

  57. Chern says

    For those with egg allergies you could try using egg replacer. I haven’t used it with this recipe, but it has worked amazingly with everything else I have used it in! :)

  58. Christine says

    Hi Alyssa – I am making these with a 9lb bag of almonds. I only doubled the recipe since many of the comments looked like you could just cut back a little. Since I was tripling the recipe I figured it would work out fine. I didn’t have much sugar left over. Have about an hour left on my timer. I will give an update later after they have cooled and let you know how they turned out.

    • Christine says

      Okay… so maybe I had too many in the crockpot at once, or maybe I should have cooked on high…. but mine turned out very sticky. I even left them out overnight on the counter to see if that would help. Next time I try this recipe it will not be with a 9lb ($16) bag of almonds…

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