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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.
These look great and your pics are fabulous!
sugar-n-spicegals.com
Just made these and they turned out black and gooey and burned tasting 🙁 I am so bummed. Maybe my crock pot is too hot? It was on the low setting. If I try this again, maybe I will use the “warm” setting instead… not sure what to do. now I have mounds of burnt almonds! Maybe the squirrels will eat em 😉 (Just kidding, I am afraid I would have millions of squirrels roaming the neighborhood crashing from their sugar high!)
Oh no!! I hate when things don’t turn out! I am so sorry! I would definitely try to make them again because they are so amazing! How long did you cook them for?? Did you keep stirring them? They should be darker but definitely not black! Lol Let me know if I can help so they turn out better the next time around!!
I made these tonight and they are amazing!! TFS!
Hugs,
Sami
http://Www.thescrapmaster.com
I made these today and YUM!!!! Mine don’t look as “sleek” as yours though. The coating is more “clumpy”. How do you get yours to look so pretty?
Thanks!!
Aren’t they amazing?? My coating was pretty clumpy as well. I remember laying them out and having to break them apart and spread them out as best as I could…. I am going to reduce the sugar amount next time so I will let you know how they turn out!
In the slow cooker as I type this. I used a “flax egg” & it worked perfect. I also added 2 c of pecans & 3 c of walnuts (hope I didn’t overload the crockpot. Next attempt will be to use chipotle powder instead of cinnamon & then perhaps some hickory smoke with a bit of chili powder
This is what I was wondering about so I could make them for my vegan daughter. Yay! Thanks for the info! It pays to read the comments. 🙂
I just finished making a batch, and they turned out looking nothing like your photo above. I’m so sad. Mine turned out very dark brown and “burnt” looking, like a few of the previous commenters mentioned. I followed your directions exactly, too. When I added the water in the last hour, it turned the entire thing into a dark brown goo, and it just stayed dark brown and gooey. It’s currently hardening on a pan, but it’s basically like brittle. Ugh….I so would love to know what I should do differently to have mine coming out like your photo!
Mine were very dark as well, there was just a lot of light when I took the picture. How did they end up tasting? Burnt at all?? And it will turn everything into goo once the water is added but should harden and taste delicious when finished….
Sound delicious, on my list for this week! Just one question – what measurement are you using for the sugar, is it cups?
Oh my heavens! I am totally going to do this. Thank you for sharing!
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!
I get so excited at Christmas time when I can smell these cooking at the mall! Now I can have that same experience in my home. AH I’m so excited. Thanks for sharing your great ideas.
Come stop by http://www.sugar-n-spicegals.com/
-Becky (Sugar-n-Spice Gals)
Cook on High or Low setting??. Could you use Crock pot liners instead of spray???
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! 🙂
TOOK MY ALMONDS TO MY SPINNING GROUPS CHRISTMAS PARTY TO DAY ,THEY WERE A REAL WIN, REQUEST FOR RECIPE TO BE SHARED SAID IT ALL.THE HOUSE SMELT AS PROMISED, I USED A SLOW COOKER ON LOW STIRRED EVERY 20 MIN, LEFT THEM FOR 30 MIN ONCE AND ALMOST BURNT THE ALMONDS.OHHHHHHHHHHHH, I ALSO HAD SUGAR LEFT SO WILL EGGWHITE A SECOND BATCH OF ALMONDS. THANK YOU
Do you keep the lid on the slow cooker during cooking?
Yes you keep the lid on. Just keep stirring them every 20 or so minutes 🙂
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
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. 🙂
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!
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! 🙂
have the brown sugar egg etc almonds come tuesday christmas pres on the way,
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.
I am not too sure if it was the splenda that made them darker?? I may have to make them with splenda to test them out! 🙂