Slow Cooker Cinnamon Almonds

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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.


Slow Cooker Cinnamon Almonds

5 from 1 vote
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
Author Alyssa Rivers
Servings: 12 Servings


  • 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


  • 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 ⅛ 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!



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


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.

Course Appetizer, Dessert, Snack
Cuisine American
Keyword cinnamon almonds, slow cooker cinnamon almonds
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. Hey so i just made these and they are amazing!! When i first put them on the parchment paper they the glaze seemed to not stick so well. But after they cooled for 10-15 minutes and the glaze was getting harder i just took a spoon and stirred them and it gave them the surgery look you get from the fair! i will be making these again!

    1. You want to cook them on a low setting. And I’m not sure if you could use a liner or not…. The clean-up was actually pretty easy in my crockpot afterwards! I was surprised! 🙂


  2. I had a ton of sugar left over…is this right? I thought 1 1/2 cups each of both sugars seemed like a lot, other recipes I’ve tried only call for 1/2 cup of each

    1. If I can remember right I did too! I am going to make them this week maybe reducing the sugar a little bit! But I am afraid of reducing it to much because I want the almonds to get the delicious coating. 🙂

  3. I made these this afternoon for the first time and they were great! If I put them in a container in the fridge do you have any idea how long they will last (until Christmas? I plan on gifting them they are so great… but should I make a “fresher” batch closer to Christmas?). Thank-you for sharing!

    1. I was wondering the same thing! Lol I gave most of mine away but the ones that I kept for us only lasted in our house for a couple of days! I would probably make a fresher batch closer to Christmas if I were you! 🙂

  4. Mine turned like dark brown and not like brown when cooled. It’s still very good but don’t look at all like the picture.. Is this normal?

    I used Splenda for sugar and brown sugar, and sea salt instead of regular salt.

  5. 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.

    1. 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! 🙂 🙂

    2. 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.

  6. 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 🙂

    1. 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! 🙂

    2. 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!

      1. 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….

      2. 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!

      3. You just coat all of the almonds in the egg white wash. That helps the cinnamon sugar mixture stick to the almonds. 🙂

      4. 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.

    3. 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:

      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!

      1. 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!

  7. 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?

      1. 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. 🙂

  8. 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.

  9. Probably a dumb question, but what about using three or four different kinds of nuts? I think that would be great! Thanks! 🙂

  10. Question — what kind of almonds? Raw? Toasted? We use lots of almonds around here so I’m not assuming a type! 🙂

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