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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.
can you do this with pecans?
Yes! I am sure that they would taste amazing! I have always wanted to try this recipe with Pecans! Let me know how it turns out!
Turned out fabulous! Super yummy! These will be great as gifts too!
Can this be done with macadamias?
Have you tried this yet with less sugar and water? I’d love to find out how that turned out so I know how much of each to use … thanks!
After i mix the almonds into the sugar mixture, do i dump the entire bowl {sugar and nuts} into the crock pot orsift the nuts out and then put them into the crock pot?
Thanks!!
You just dump the sugar and nuts in the crockpot at the same time! 🙂
How are we supposed to know when it is close to being done?
Oh yeah – I also mixed a little bit Jameson whiskey in with the water. So good!
I made this (my own version, at least) last night for my family’s early Christmas celebration and everyone loves them – even my grandfather, who doesn’t usually like cinnamon! I used the Emerald Cocoa Roast Almonds because I had a big container of them from Sams, and for sugar just used about 1 cup of white sugar mixed with a few tablespoons of molasses. Otherwise I followed this recipe. Thanks for sharing it!
I’ve made this recipe a few times now, each time adding more almonds to help spread out the amount of sugar since there is always some left over when I mixed it up. Doubling the amount of almonds (or halving the amount of sugar) works great (just be sure to use 2 egg whites instead of one if you’re doubling the recipe). I opt to double the recipe since these are the perfect gift-giving treat!
Please help! The store was out of raw almonds, so I got the lightly salted toasted almonds instead. Will this be ok or do I need to alter the recipe or anything? I didn’t want to get a different type of nut because there are to be part of a Christmas gift and almonds are her favorite. Thanks for your help!
Hmmmm I haven’t tried them with toasted almonds. I would think that they will be ok they are just going to taste more toasted?? I hope that they turn out for ya! 🙂
Please help! I’m making there as part of a Christmas gift. The store was out of raw almonds, so I got the lightly salted, toasted almonds. Will those almonds work ok or do I have to alter the recipe in anyway? Almonds are my mom’s favorite, so I didn’t want to change the type of nut. Thanks for your help!
I LOVE your blog! I’ve made several of your recipes and they turned out great every time!!!
I’ve featured this Slow Cooker Cinnamon Almonds recipe as our “featured blog recipe of the day” at http://thebestblogrecipes.blogspot.com/2012/12/slow-cooker-cinnamon-almonds.html . Everything is linked back to your site so my readers can get to know your blog since I think it is so great!
Thanks again for all the great posts 🙂
I just made these, still in the crockpot…just added the water…almost done! Can’t wait and my boys can’t either!
All the almonds were coated really well until I added the water…the sugar coating just kind of rinsed off the almonds and sat at the bottom of the crock pot, rather than forming a crunchy coating.
Came across this recipe too late last night to make these, but started them this morning before anyone else was up!
I strayed from your posted recipe, substituted peanuts and dropped the sugars down to 3/4 c each. After placing them on the cookies sheet, I gave them a light sprinkle of sea salt…..now to wait until cooled to sample!
Thanks for the recipe!
Can anything be substituted for parchment paper?
It uses three cups of almonds so you probably end up with 3 1/2 cup of finished product.
Someone asked about parchment paper. I always substitute non-stick foil for parchment paper becauswe it dos not curl up and is not too wide for a standard size, rectangular cookie sheet. Have never had a problem with this substitute. Would suggest buying the non-stick foil at Walmart where it is considerably cheaper than,say, Stop and Shop.