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

4.5 from 17 reviews
Slow Cooker Cinnamon Almonds
 
Delicious cinnamon almonds that are made right in the crockpot!
Author:
Ingredients
  • 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
Instructions
  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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Categories
Cookies and TreatsCrockpot/Slow-Cooker

Comments

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  1. 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!!!!!

  2. 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!

  3. 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!

  4. 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.

  5. 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?

  6. 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!!

  7. 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.

  8. 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?

    1. 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.

  9. I’m wondering if the almonds are raw. And I wonder why they need to be cooked for 3-4 hours. It just seems to me the almonds could just be coated with the sugary mixture., and then allowed to dry on the parchment paper.

  10. So the 1 cup of each sugar & the 1/8 cup water are your updated amounts correct? Did you still have extra sugar left? Would mixing in 4 cups almonds maybe be better? Would they get coated well enough if I use 4 cups?

  11. I’ve made these twice and I feel like there is way too much sugar. The 2nd time I added an extra egg white, and extra cup of almonds, and reduced both sugars to 3/4c each. They came out great and I didn’t have nearly as much sugar leftover like I did the first time. I’m giving them as preschool teacher gifts, so delicious!

    1. That is a great question! I have not tried that yet but I do not think that they would turn out as great. The texture would be different as well as it may not stick as well to the inside of the almond. Hope that helps. Let me know if you try it! XOXO

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