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.

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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

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 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!

Video

Notes

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

Nutrition

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. Fun to make. I think recipe should say high or low. I had tons of sugar left. Will try 3/4 cup next time and cut water to 1/8 cup. They look very dark. Husband is eating them so they must be good. House smells wonderful ..

  2. I made these, house smelled wonderful. I think the recipe should say high or low. I tried both. So much sugar left that I will cut it to 3/4 cup next time. They taste great though.

  3. Made these and they turned out great! I used peanuts instead since my son has a tree nut allergy. Used 32 oz, 1 cup of each sugar and slightly reduced the amount of water. I’ll definitely be making these again. Thanks for the recipe!

  4. I tried to make these last year and never figured out what went wrong. I thought it was because I used raw almonds, but I see a comment that says to use raw almonds. Somebody help me.

    1. Hi Susan, I’d love to try this version but like you I only owe a dutch oven.
      Did you try last year or did you give up since nobody ansered your question?
      Thanks a lot and best regards

  5. Has anyone tried this recipe with Splenda and Splenda brown sugar? We have diabetics in the household but these sound too good to pass up.

  6. Made these today!! The flavor is perfect…the only issue I had was that the almonds ended up being slightly “chewy”…did anyone else have this happen? Or does anyone know what I did wrong? How can I remedy this the next time I try them? Thanks!!

  7. I’m excited to try using sprouted almonds and honey instead of the sugar. 🙂 And I want to try a cocoa-cinnamon almond. Thanks for the starter recipe!

  8. I made these and they turned out well, I cut the sugar to 1c each and it was more than enough. I love my slow cooker because I can set it and forget it. Having to stir every twenty minutes seemed to be a lot of work when you can roast them at 300 degrees in an oven for 30 minutes. I will do the recipe again as I think the proportions are good compared to other recipes but I will bake them instead.

    1. I am sorry they didn’t work for you! This is literally one of my favorite things to make on the blog and I have made them over and over! They are awesome when they turn out!

  9. For those with egg allergies you could try using egg replacer. I haven’t used it with this recipe, but it has worked amazingly with everything else I have used it in! 🙂

  10. This maybe a dumb question, but do you cook them with the crockpot lid on or off??? I can’t wait to make these as gifts. They sound amazing!

  11. Alyssa I love this recipe! I’ve already made them multiple times. My brother in law loves the amaretto cinnamon almonds. I am going to try and use this recipe and add amaretto to get what he wants.

    Any insight on how much amaretto I would use and when I would add it?

    Thanks!

  12. Hi Alyssa – I am making these with a 9lb bag of almonds. I only doubled the recipe since many of the comments looked like you could just cut back a little. Since I was tripling the recipe I figured it would work out fine. I didn’t have much sugar left over. Have about an hour left on my timer. I will give an update later after they have cooled and let you know how they turned out.

    1. Okay… so maybe I had too many in the crockpot at once, or maybe I should have cooked on high…. but mine turned out very sticky. I even left them out overnight on the counter to see if that would help. Next time I try this recipe it will not be with a 9lb ($16) bag of almonds…

  13. Making these now…..oh my gosh the house smells amazing! My husband keeps sneaking one or three from the crockpot…lol! I know I will have to make another batch before Christmas. Thanks for the great recipe!

  14. In the crock pot right now! I used 1/2 c sugar, 1/2 cup honey and 1c Brown sugar and 2Tbs cinnamon. Definitely will use 1/8c water, seems like other posters had success with less water…smells awesome!

  15. I used pecan halves. This recipe was absolutely delicious and easy. I put them in a small mason jar and used them as teacher and neighbor gifts around the holidays. I had to make two batches because my husband devoured the first! I will definitely make these again.

  16. Unbelievably tasty and addictive. I will definetly do this again but I would increase the amount of almond used.
    Thank you so much for sharing this with us.

  17. I just made this recipe and I’m not even done with it and my house smells awesome and I can’t stop stealing almonds out of the crockpot every time I stir.

    Just wanted to say I used the 3 lb bag of almonds from Costco and I doubled the egg white mixture but left the sugar mixture the way it is in the recipe above. Amazing!!

  18. AAAHHHHHHHHRRRRGGGGG THANK YOU SOOOO MUCH FOR THIS ONE. I ADOOORRREE those things and hate paying the price for them. Now I don’t have to.

  19. Before I attempt to make this, the recipe says to cook on low for 3 to 4 hours. How do you determine if you should cook it three hours or four hours?

    1. Do you think aquafaba (chickpea brine) would work? That’s used for vegan meringue and supposedly behaves like egg whites when whipped.

  20. I accidentally bought dry roasted almonds instead of raw. Can i use them in this recipe or trade them back at the store?

    1. It depends. I recommend raw, but they will just have a more roasted flavor to them if you choose to keep them. 🙂

  21. It says to cook for 3 -4 hrs and add the water for the last hour. What am I looking for to know it’s time to add the water.

  22. My hubby and I just made these for a late Christmas gift, used 4 cups almonds and cooked 4 hours. I can’t keep my fingers out of them, they are soooo good! We are already planning another batch for us!

  23. i tried this and I do think for the amount of sugar could double the nuts. Mine came out like brittle also, not sure what I did wrong, but hubby likes the brittle all the same, not a total loss. Will definitely tweak things a bit and try again, though.

  24. Can we have the recipe in European measures: grams ? And what if u don’t have a slow cooker(not sure what that is). Can you cook it on a normal stowe?

      1. My almonds were still very sticky even after letting them dry overnight. I cooked them for 3 1/2 hours. Mine also don’t look as “fluffy” as the pictures. Mine are more like a hard coating. Any suggestions?

  25. 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 .

  26. Just out of curiosity, do you know how how long they might be good for if stored in a tin or zip lock baggie?

  27. 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?

    1. 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.

    2. 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.

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