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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.
just made these they are great!!
I think I just figured out what I’m giving as co-worker gifts! Sounds delicious and easy!
my kids are allergic to almonds but do you think i could use peanuts and get the same results?
Im not sure how peanuts would work out but I am sure that you could! You could also try pecans or walnuts. Let me know if you use peanuts and they work out for ya!
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.
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 🙂
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! 🙂
Thanks so much! 🙂 Have a great weekend!!
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. 🙂
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.
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: http://www.myrealfoodlife.com/part-2-how-to-substitute-eggs-and-binding-agents/
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!
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?
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You have thanksgiving in France?
One of the links she included mentions expatriate which likely means she is an American living in France. She likely has friends or family from the US who get together and celebrate American specific holidays. 🙂
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.
I liked the cinnamon in them but it may be strong for some… Just try reducing it a little next time. Let me know if they turn out better for ya! 🙂
Probably a dumb question, but what about using three or four different kinds of nuts? I think that would be great! Thanks! 🙂
Oh my gosh…. I think you just took this recipe to a whole nother level!! I must try that next time!! YUM
I am allergic to Almonds, could I use peanuts?
You could or I have heard they are also good with Walnuts and Pecans! 🙂
can you double the recipe & make a double batch?
Yes I am sure you can! Just use a big crockpot! One that could hold 6 cups of Almonds. 🙂
Im making a double batch right now, kinda sugary….hope they turn out! Smells delicious!!
Question — what kind of almonds? Raw? Toasted? We use lots of almonds around here so I’m not assuming a type! 🙂
Hi! I used raw almonds! 🙂 🙂 Let me know if you make them and how they turn out! Have a great day!
I usually buy raw almonds and roast them myself. Do you use already roasted almonds or do the almonds roast in the crock pot?
I used raw almonds but I wonder how they would turn out with toasted?? I may have to experiment!
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.
I’m going to make these right now so I’ll check in tomorrow morning and let you know how they turned out!
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!
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!