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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

4 from 4 votes
By: Alyssa Rivers
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.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 12 Servings

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 

  • 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

Updated on November 27, 2020
Originally Posted on October 12, 2012

Nutrition

Calories: 353kcalCarbohydrates: 45gProtein: 8gFat: 18gSaturated Fat: 1gSodium: 30mgPotassium: 296mgFiber: 6gSugar: 36gVitamin A: 11IUVitamin C: 1mgCalcium: 147mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Packaged cinnamon and sugar almonds.

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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319 Comments

  1. 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,

  2. 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!

  3. 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!

  4. 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!!

  5. 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.

  6. 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…

  7. 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.

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

  9. 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! 🙂