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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.
- Mix: In a large bowl mix together the cinnamon, sugars and salt
- Whisk: In a separate bowl whisk the vanilla and egg white together till good and frothy.
- Stir: Pour the almonds into the egg white mixture and stir to coat thoroughly.
- Coat: Dump the cinnamon and sugar mixture over the almonds and stir to coat.
- 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
- Water: Drizzle the water over the almonds and stir. Cook for another 30 min.
- 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.
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.
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!
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.
More Slow Cooker Recipes to Try
From dessert to main dishes you can do so much in a slow cooker.
- Slow Cooker Cherry Chocolate Hot Fudge Cake
- Slow Cooker Pumpkin Chili
- Crack Chicken in a Slow Cooker
- Slow Cooker Peach Cobbler
- Mongolian Beef in a Slow Cooker
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Slow Cooker Cinnamon Almonds
Ingredients
Instructions
- Mix together in a large bowl sugars, cinnamon, and salt.
- 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.
- 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!
- 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.
- 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
What setting my should the crockpot be on? Hi or Low?
Low setting.
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?
I want to give cellophane bags of these as Christmas Gifts. Can I make them now, or might they spoil?
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!
In your video it reads Egg “Whites” but the recipe calls for one egg white. So, which is it, one or more?
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!
Reduce to a cup of each sugar???? That’s what the recipe already calls for!
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!!!!!
Can I use walnuts? as I don’t like almonds
Yes, that will taste great too!
What can I use in place of the egg white ?
Trying to do vegan . Thanks
Do you use raw or roasted almonds?
Raw almonds
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.
Has anybody tried a double batch? Do they turn out just as good as a regular batch?
Thanks.
I am wondering the same thing. I made a single batch and they were amazing.
OK, i searched all the comments. A few people doubled it so it looks like it can be done.
Just out of curiosity, do you know how how long they might be good for if stored in a tin or zip lock baggie?
I wonder if palm sugar would work..my husband can’t have, and I try to avoid regular sugar .so will try this with my substitute .
the amount of water in ingredients differs from the amount of water in the instructions ??? which is correct?
1/8 cup. Thanks for catching that