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

4.8 from 13 reviews
Slow Cooker Cinnamon Almonds
Delicious cinnamon almonds that are made right in the crockpot!
  • 1 C. Sugar
  • 1 C. Brown Sugar
  • 3 Tbsp. Cinnamon
  • ⅛ tsp. Salt
  • 1 Egg White
  • 2 tsp. vanilla
  • 3 Cups Almonds
  • ⅛ 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 ⅛ 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.


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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. These would be gone in no time around here! So addicting!

  2. Stella B's Kitchen says:

    Almonds are my fave and these look perfect for the holidays! Thanks for following me and inviting me over:) I’m a new follower of your blog and love the review concept!! Very creative! Have a nice weekend.

  3. These almonds were amazing! We were all fighting over them yesterday. So good and thanks for sharing!

  4. That smell gets me every time! I really wish I was eating some of these right now!

  5. Ummm, those look so yummy! Thanks for stopping by my blog Alyssa! Love what you’re doing here… looks like I could find some great recipes!!! Am your latest follower 🙂


  6. Annie One Can Cook! 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!

  7. What a delicious fall recipe! I would love to have you stop by ‘Or so she says…’ today and share some of your great ideas with my readers! The ‘Your Great Idea’ link party runs every Sat through Tuesday. Hope to see you there!

  8. More Sister Stuff says:

    Oh my goodness!!! Yum!!! I am definitely going to have to try these!! Thanks for sharing!
    Check out our blog at
    Thanks again!

  9. Ginny Place says:

    These look great! Think you could sub pecans?

  10. 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!

  11. Suburban Prairie Homemaker 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!

  12. Oh my! Not only would these be good, but I would love smelling them all day! Found you via the link party. 🙂

  13. Augusta Message Board says:

    Does anyone know if these freeze well?? or their shelf life?? Trying to get Christmas presents done early, but don’t want to give something that has past it’s peak…

    • 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 …..

  14. 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?!

    • 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!

    • That’s what happened to me too! And I had to throw them all away 😟 what did I do wrong??

      • Me too just made them and they are sitting on my counter drying , not sure if they will be good till they dry but they definetly do not look crunchy ! Same problem as soon as I added the water ! Any suggestions

        • I followed the instructions exactly and ended up with a syrupy gooey mess. Almonds are currently in the fridge, trying to make them a little crunchy?? I feel like I just ruined all these almonds. Not a cheap recipe to mess up 🙁

          • I have a video to help show the process. I honestly have no idea how they could have ended up a syrupy gooey mess?

    • I got tired of scanning all the posts to find the answer.

      So, I was wondering if those that had a result of too dark and fudgy used Dark Brown Sugar or Light Brown Sugar; the recipe does not make the distinction and I would say to use the Light Brown aka Brown Sugar because there is a difference.

  15. JoLynn Nieto says:

    Do you think it would work with granulated splenda and splenda brown sugar blend?

    • Kristi Brandt says:

      I just made them using regular sugar and Splenda brown sugar blend because it was all I had in the house. They turned out great!

  16. These look fantastic! I want to make them right now…but it is midnight….so I will have to wait! For the almonds, should I use raw or plain roasted?

  17. 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?

    • 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!

      • Barbi Ouellette says:

        I put mine on a cookie sheet with wax paper and put it in the oven at 150 for about 2-3 hours. Dried them up real nice! This was after I let them sit out over night to dry and they didn’t get dried like the picture! Love this recipe!

  18. I’m going to make these right now so I’ll check in tomorrow morning and let you know how they turned out!

  19. 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.

  20. I usually buy raw almonds and roast them myself. Do you use already roasted almonds or do the almonds roast in the crock pot?

  21. Question — what kind of almonds? Raw? Toasted? We use lots of almonds around here so I’m not assuming a type! 🙂

  22. Bobbie Jo Murphy says:

    can you double the recipe & make a double batch?

  23. I am allergic to Almonds, could I use peanuts?

  24. Probably a dumb question, but what about using three or four different kinds of nuts? I think that would be great! Thanks! 🙂

  25. Denise Waghorn 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.

  26. 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?

  27. Julie Bourgeois says:

    What can you use instead of an egg, if you don’t eat eggs? Thanks in advance!

    • 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! 🙂

    • Julie Bourgeois says:

      Thanks so much! 🙂 Have a great weekend!!

    • Larisa Lilles says:

      Julie, did you try these with something other than egg? I have an egg-allergic son but would love to try these with some sort of substitute!

      • 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….

        • The egg wash just helps the cinnamon mixture to stick to the almonds.

          • 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!

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

      • Steve Polino says:

        Try using xanthum gum where eggs are used in baking. It comes in powder form but I use 1 tablespoon for 2 egg whites. Usually don’t use less than 1 tablespoon. Check allergen family first though. Good for our son on rotation diets.

    • Cynthia McQuade 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:

      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!

      • 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!

  28. Sarah Scram says:

    How easy and yummy. Have a double batch cooling on my kitchen table now. I am so glad I did a double batch! I can (ha ha ha ha) save some for later 🙂

  29. 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.

    • 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! 🙂 🙂

    • Thanks.. I thought that might be it but I didn’t want to over think it.

    • Thank you! I was wondering the same thing. 🙂

    • 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.

    • I was wondering the same.

  30. larosemore says:

    my kids are allergic to almonds but do you think i could use peanuts and get the same results?

  31. I think I just figured out what I’m giving as co-worker gifts! Sounds delicious and easy!

  32. just made these they are great!!

  33. Julie Bourgeois 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.

  34. nettlewoodpanda says:

    have the brown sugar egg etc almonds come tuesday christmas pres on the way,

  35. 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!

    • 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! 🙂

  36. 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

    • 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. 🙂

  37. Do you keep the lid on the slow cooker during cooking?

  38. barb pillow says:

    Cook on High or Low setting??. Could you use Crock pot liners instead of spray???

    • 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! 🙂

    • nettlewoodpanda says:


  39. I get so excited at Christmas time when I can smell these cooking at the mall! Now I can have that same experience in my home. AH I’m so excited. Thanks for sharing your great ideas.

    Come stop by

    -Becky (Sugar-n-Spice Gals)

  40. 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!

  41. Jen and Jared says:

    Oh my heavens! I am totally going to do this. Thank you for sharing!

  42. ThreeCounties Mum says:

    Sound delicious, on my list for this week! Just one question – what measurement are you using for the sugar, is it cups?

  43. 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!

    • 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….

  44. 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

  45. I made these today and YUM!!!! Mine don’t look as “sleek” as yours though. The coating is more “clumpy”. How do you get yours to look so pretty?

    • 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!

  46. thescrapmaster says:

    I made these tonight and they are amazing!! TFS!

  47. 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!)

    • 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!!

  48. These look great and your pics are fabulous!

  49. Can anything be substituted for parchment paper?

    • Leslie Kassman says:

      It uses three cups of almonds so you probably end up with 3 1/2 cup of finished product.
      Someone asked about parchment paper. I always substitute non-stick foil for parchment paper becauswe it dos not curl up and is not too wide for a standard size, rectangular cookie sheet. Have never had a problem with this substitute. Would suggest buying the non-stick foil at Walmart where it is considerably cheaper than,say, Stop and Shop.

  50. 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… to wait until cooled to sample!

    Thanks for the recipe!

  51. Emily Weber 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.

  52. I just made these, still in the crockpot…just added the water…almost done! Can’t wait and my boys can’t either!

  53. I LOVE your blog! I’ve made several of your recipes and they turned out great every time!!!

    I’ve featured this Slow Cooker Cinnamon Almonds recipe as our “featured blog recipe of the day” at . Everything is linked back to your site so my readers can get to know your blog since I think it is so great!

    Thanks again for all the great posts 🙂

  54. Kristine Taylor 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!

  55. Kristine Taylor 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!

  56. 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!

  57. Melissa Pierpont 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!

  58. Melissa Pierpont says:

    Oh yeah – I also mixed a little bit Jameson whiskey in with the water. So good!

  59. How are we supposed to know when it is close to being done?

  60. The Farmers Wife says:

    After i mix the almonds into the sugar mixture, do i dump the entire bowl {sugar and nuts} into the crock pot orsift the nuts out and then put them into the crock pot?

  61. {raisingAlexis} says:

    Have you tried this yet with less sugar and water? I’d love to find out how that turned out so I know how much of each to use … thanks!

  62. Robin Russell says:

    Can this be done with macadamias?

  63. Turned out fabulous! Super yummy! These will be great as gifts too!

  64. can you do this with pecans?

    • 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!

  65. Carol Helton says:

    how would you change the recipe for cocoa Almonds instead cinnamon?

  66. Could you use pecans?

    • 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! 🙂

  67. Thanks, will do!!

  68. 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! 😀

    • 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! 🙂

  69. Can you substitute the almonds with pecans?

  70. 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

    • 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. 🙂

  71. 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!

    • 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. 🙂

  72. 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.

  73. 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.

    • 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.

  74. can you double this recipe for the same amount of time?

  75. 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.

  76. I like to add a little cayenne pepper or cajun spice to mine. Spicy and sweet.

  77. 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.

  78. 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.

  79. 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

  80. Can I make these almonds without a slow cooker? Any ideas as to how would be appreciated!

  81. 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!!

  82. 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.

  83. how do you know when they are done? 2 hours or 3? What am i looking for?

  84. 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!

  85. 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!

    • 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.

  86. 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.


  87. 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.

    • 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.

      • 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!!!!!!!!!!!! ♥

  88. 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!!!

  89. 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?

  90. 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!

  91. QUESTUON? Do you put lid on crockpot while cooking?

  92. 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! 🙂

  93. I tried these the other night and they are amazing! I used 4 c. of almonds and 2 tbsp. cinnamon/1 tbsp. nutmeg. Delicious!

  94. 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.

  95. 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…

  96. 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.

  97. 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!!

  98. I think other web site proprietors should take this website as an model, very clean and magnificent user genial style and design, let alone the content. You’re an expert in this topic!

  99. 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!

  100. 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,

  101. 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 ..

  102. 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.

  103. 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!

  104. Are these made with raw almonds or already roasted?

  105. 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.

  106. Should the crock pot be set on low or high?

  107. My crock pot died. Can this be adapted for stove top cooking?

  108. Susan Casaccia says:

    I don’t have a slow cooker. Can I use a pressure cooker or dutch oven in the oven or stove top?

    • Hi Susan, I’d love to try this version but like you I only owe a dutch oven.
      Did you try last year or did you give up since nobody ansered your question?
      Thanks a lot and best regards

  109. 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.

  110. 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!!

  111. 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!

  112. 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.

    What and expensive mess! 🙁 Super disappointed!

    • 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!

  114. 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! 🙂

  115. This maybe a dumb question, but do you cook them with the crockpot lid on or off??? I can’t wait to make these as gifts. They sound amazing!

  116. Alyssa I love this recipe! I’ve already made them multiple times. My brother in law loves the amaretto cinnamon almonds. I am going to try and use this recipe and add amaretto to get what he wants.

    Any insight on how much amaretto I would use and when I would add it?


  117. 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.

    • 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…

  118. Making these now…..oh my gosh the house smells amazing! My husband keeps sneaking one or three from the crockpot…lol! I know I will have to make another batch before Christmas. Thanks for the great recipe!

  119. I made these last night and they came out great!! I was just wondering if they can be reheated in anyway…?

  120. so do you cover with the lid???!

  121. In the crock pot right now! I used 1/2 c sugar, 1/2 cup honey and 1c Brown sugar and 2Tbs cinnamon. Definitely will use 1/8c water, seems like other posters had success with less water…smells awesome!

  122. Brooke Selzer says:

    Do you have any suggestions as to how to warm them up (reheat) for serving?

  123. Did you ever try reducing the sugar? How did it go?

  124. I used pecan halves. This recipe was absolutely delicious and easy. I put them in a small mason jar and used them as teacher and neighbor gifts around the holidays. I had to make two batches because my husband devoured the first! I will definitely make these again.

  125. Unbelievably tasty and addictive. I will definetly do this again but I would increase the amount of almond used.
    Thank you so much for sharing this with us.

  126. I just made this recipe and I’m not even done with it and my house smells awesome and I can’t stop stealing almonds out of the crockpot every time I stir.

    Just wanted to say I used the 3 lb bag of almonds from Costco and I doubled the egg white mixture but left the sugar mixture the way it is in the recipe above. Amazing!!

  127. AAAHHHHHHHHRRRRGGGGG THANK YOU SOOOO MUCH FOR THIS ONE. I ADOOORRREE those things and hate paying the price for them. Now I don’t have to.

  128. Before I attempt to make this, the recipe says to cook on low for 3 to 4 hours. How do you determine if you should cook it three hours or four hours?

  129. sorry if this is a repeat question…but any idea what can be used instead of egg white? to make them vegan…. ?

    • Do you think aquafaba (chickpea brine) would work? That’s used for vegan meringue and supposedly behaves like egg whites when whipped.

  130. I accidentally bought dry roasted almonds instead of raw. Can i use them in this recipe or trade them back at the store?

    • It depends. I recommend raw, but they will just have a more roasted flavor to them if you choose to keep them. 🙂

  131. What kind of almonds: raw, roasted? Thanks.

  132. It says to cook for 3 -4 hrs and add the water for the last hour. What am I looking for to know it’s time to add the water.

  133. My hubby and I just made these for a late Christmas gift, used 4 cups almonds and cooked 4 hours. I can’t keep my fingers out of them, they are soooo good! We are already planning another batch for us!

  134. am i supposed to put the lid on the crock pot?

  135. Has anyone tried different sugars? For instance- Coconut sugar, Agave, etc.

  136. Carol bicknell says:

    Can you use pecans instead?

  137. Could you make a double batch at one time?? Or is it better to make one batch (3 cups) at a time?

  138. The recipe says 1/8 cup of water but instructions say 1/4. Which is correct?

  139. Mine is only taking 2 hours. Is that enough?

  140. Do you use raw almonds? If not raw, plain unsalted?

  141. i tried this and I do think for the amount of sugar could double the nuts. Mine came out like brittle also, not sure what I did wrong, but hubby likes the brittle all the same, not a total loss. Will definitely tweak things a bit and try again, though.

  142. Do you just coat the almonds in the egg mix or mix all of it with the sugar?

  143. Can we have the recipe in European measures: grams ? And what if u don’t have a slow cooker(not sure what that is). Can you cook it on a normal stowe?

  144. Jeanette Schutz says:

    Could granulated Equal or Truvia be used in place of the sugar?? Thanks.

  145. the amount of water in ingredients differs from the amount of water in the instructions ??? which is correct?

  146. Mary Taylor-Lee says:

    I wonder if palm sugar would husband can’t have, and I try to avoid regular sugar .so will try this with my substitute .

  147. Brandi Lopardo says:

    Just out of curiosity, do you know how how long they might be good for if stored in a tin or zip lock baggie?

  148. Has anybody tried a double batch? Do they turn out just as good as a regular batch?

  149. Irene Davis says:

    I made these last night and they did not turn out very well; they were sticky and wet. I reduced the amount of sugar and cooked almost 4 hrs. Any idea what went wrong?

    • No they shouldn’t have been sticky and wet. I have a video in the post that helps demonstrate the process and what they should look like.

    • Did you reduce the amount of water? The original recipe calls for 1/8 Cup (2 Tablespoons) I would think you would need to also reduce that by half which would be 1 Tablespoon.

  150. Do you use raw or roasted almonds?

  151. What can I use in place of the egg white ?
    Trying to do vegan . Thanks

  152. I tried this recipe this evening.They are as good or better than the ones at the mall or renaissance festivals. I cooked them in the crockpot on low for 2 hours, then poured them onto parchment paper. I stirred them around a bit but they still seemed sticky. Some of the notes said to put them in the oven. I tried 90 minutes on 200, then 250 for 30 minutes. PERFECT!!!!!

  153. Reduce to a cup of each sugar???? That’s what the recipe already calls for!

  154. Made them this evening. I followed the recipe exactly. Dark & delicious! I had no sugar left over (used one cup of each). I think 1/8 C of water was a bit too little. You say they come out of cooker sticky, but mine seemed like they should have been a tad more sticky. I may add an additional TBSP or 2 of water next time. I spooned them on the parchment paper & used 2 forks to help separate them. At almost $11.00 for 3 cups of raw almonds, I won’t be making these anytime soon, but I WILL make them again!

  155. In your video it reads Egg “Whites” but the recipe calls for one egg white. So, which is it, one or more?

  156. I just tried this recipe with the idea to use these for Christmas gifts. I didn’t have enough almonds and added walnuts to make it up to 3 cups. Oh Wow! These are even better than I thought they would be. Now I am afraid they might not last long enough to share! Thank you for such an easy and delicious treat!

  157. Nancy Goldsmith says:

    I want to give cellophane bags of these as Christmas Gifts. Can I make them now, or might they spoil?

  158. When you say you would only use 1 C of sugar you mean that then Inshould use 1/2 sugar and 1/2 brown sugar in total?

  159. What setting my should the crockpot be on? Hi or Low?

  160. This uses way, way too much sugar. I’ve made it once, and my daughter made it once, and we agree: triple at least the amount of nuts, or cut down the amounts of sugars. When I made it, after I mixed the sugars and almonds, I wondered if I could get away with adding more almonds, so I added more. It still was way too much sugar. I’m making it now, and I have tripled the amount of almonds, so they’re just lightly coated. Other than that, it’s a great recipe.

  161. Do you have anything to substitute for the egg white? My son is allergic to it, so I wondered how these would come out if I omitted the egg white altogether?

  162. Has anyone doubled the recipe and how did it turn out?

  163. Hi! Has anyone tried doubling or tripling the recipe? If so, did they turn out just as good? I want to make some and place them in Mason jars as Christmas gifts, so doing more than one batch at a time would be helpful. Thanks!!

  164. These are so good! Love the cinnamon taste. I did cut the white sugar by half when i doubled the recipe, still delicious. Thanks for the recipe.
    Now I no longer have to hsunt the local home show in search of the vendor with the roadted nuts.

  165. If you have a larger slow cooker, can you double this recipe?

  166. I would like to triple this recipe and give these out as neighbor/friend gifts for Christmas… Has anybody tripled this recipe before? Do they come out as good as if it hadn’t been tripled? And how would I adjust cook time?

    • As long as your slow cooker is big enough, cooking time should remain the same. You will be able to tell when they are looking done.

  167. I’m confused if you cook for 3 hours, add water and cook for another hour. or if you do 2 hours water another hour.


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