Slow Cooker Cinnamon Almonds

Slow Cooker Cinnamon Almonds are a crunchy, sweet treat made perfectly delicious in the crockpot! These tasty vittles are perfect for snacking, gift giving, and holiday parties. Watch these cinnamon almonds disappear where ever you take them.
Almonds are so yummy, I love using them in my baking. Try them in this Insanely Good Homemade Granola, Almond Roca Cookie Bars or this Almond Joy Poke Cake.

Crunchy sweet cinnamon almonds cooked in the slowcooker.

Cinnamon Almonds

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!

These are super easy to throw together and let the slow cooker work it’s magic. You do have to stir the almonds every 20 min or so, so don’t set it and forget it. But it’ll be so worth it as you eat these cinnamony little devils. Be careful not to eat them all in one sitting, it’ll be tempting. Trust me.

Cinnamon and Sugar Almond Ingredients

Simple ingredients come together to make a easy treat! These are a MUST make!

  • Sugar: White sugar
  • Brown Sugar: Helps with caramelization and deep rich flavor.
  • Salt: Balances out the sweet.
  • Almonds: Raw unsalted plain almonds.
  • Cinnamon: The star in the spice combo
  • Egg White: Helps the cinnamon and sugar stick and creates crunch
  • Vanilla:  Flavor enhancer
  • Water: Creates the caramelization at the end.

How to Make Cinnamon and Sugared Almonds

Despite it being the slow cooker you don’t want to necessarily walk away! It will need stirring.

  1. Mix: In a large bowl mix together the cinnamon, sugars and salt
  2. Whisk: In a separate bowl whisk the vanilla and egg white together till good and frothy.
  3. Stir: Pour the almonds into the egg white mixture and stir to coat thoroughly.
  4. Coat: Dump the cinnamon and sugar mixture over the almonds and stir to coat.
  5. Slow Cook: Spray your crockpot with cooking spray. Place the almonds inside and stir again to make sure all the almonds are covered. Cook on low for 3-4 hours stirring every 20 minutes
  6. Water:  Drizzle the water over the almonds and stir. Cook for another 30 min.
  7. Cool: Prepare a cookie sheet with parchment or wax paper. Pour the almonds on the cookie sheet and spread out evenly. Allow to cool completely before storing.

The process of mixing the cinnamon sugar, egg whites, and almonds for a sweet treat.

Why Egg Whites and Water Work

You might be wondering why you need egg whites and water for roasted almonds.

  • Egg Whites: The egg white acts as a binder for the flavor to the nuts. It also acts similar to merguine when it hits the heat, creating a fine crunchy coating. It helps prevent an oily vibe from the nuts as well.
  • Water: The water creates another binder as well as a sticky shiny coating at the end. You can actually leave out the water if you desire. They’ll still be crunchy, but the coating will be more powdery then sticky.

Cinnamon and Sugar Almonds in the crockpot.

Putting water in the almonds towards the end of cooking.

Tips and Variations

  • Nuts: You can substitute out the almonds and use pecans, cashews, walnuts or other nut of choice.
  • Add ins: Try adding in flaked coconut, sprinkles, crushed candy cane or anything else that tickles your fancy. Add these right after you’ve removed them from the slow cooker so they’re still warm and it’ll stick.
  • Cooling:  The longer you let the almonds cool before bagging or storing the crunchier they’ll stay. Don’t bag or store while warm, they’ll sweat ruining the crunchy cinnamon coating
  • Stir: Remember you need to stir these every 20-30 minutes. Keep covered during cooking process
  • Leftovers: Chop up leftovers for granola, yogurt, and dessert topping. YUM!

Close up of cooling cinnamon slow cooker almonds.

Storing and Gifting!

These are so easy to store and keep, if you can! They are so fun to snack on and munch on while wrapping gifts or enjoying family and friends over. This year give the gift of almonds to all your friends, family and neighbors. It is the perfect treat to share and easy to drop off on a doorstep or add to a gift basket. So many options for these easy cinnamon almonds.

  • Giving: Pick up some fun gift giving bags to use for gifting for family and friends. About 1 to 2 cups per bag will make everyone holidays better!
  • Storing: It is best to keep them in an air tight bin or bag that is stored in a cool, dry place.

Slow Cooker Cinnamon and Sugar Almonds in a cup.

More Slow Cooker Recipes to Try

From dessert to main dishes you can do so much in a slow cooker.

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Slow Cooker Cinnamon Almonds

5 from 1 vote
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Author Alyssa Rivers
Servings 12 Servings

Description

Slow Cooker Cinnamon Almonds are a crunchy, sweet treat made perfectly delicious in the crockpot! These tasty vittles are perfect for snacking, gift giving, and holiday parties. Watch these cinnamon almonds disappear where ever you take them.


Course Appetizer, Dessert, Snack
Cuisine American
Keyword cinnamon almonds, slow cooker cinnamon almonds

Ingredients

  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 3 Tablespoon Cinnamon
  • 1/8 teaspoon Salt
  • 1 Egg White
  • 2 teaspoon vanilla
  • 3 Cups Almonds
  • 1/8 Cup 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 almonds. Be 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 1/8 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 separate them the best that you can and let them cool!

Recipe Notes

Updated on November 27, 2020

Originally Posted on October 12, 2012


Nutrition Facts

Serves: 12

Calories353kcal (18%)Carbohydrates45g (15%)Protein8g (16%)Fat18g (28%)Saturated Fat1g (5%)Sodium30mg (1%)Potassium296mg (8%)Fiber6g (24%)Sugar36g (40%)Vitamin A11IUVitamin C1mg (1%)Calcium147mg (15%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Packaged cinnamon and sugar almonds.

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. 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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