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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.
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.
Charlene have you tried baking them?
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!
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!!
Mine are chewy too, I don’t mind but I sm trying baking them in an oven instead,
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.
I don’t have a slow cooker. Can I use a pressure cooker or dutch oven in the oven or stove top?
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
My crock pot died. Can this be adapted for stove top cooking?
Should the crock pot be set on low or high?
I cook it on low. 🙂
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.
Are these made with raw almonds or already roasted?
Raw almonds. 🙂
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!
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.
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 ..
Hi 🙂
1 1/2 cups of sugars seems a lot. Can I reduce amount to maybe 1 cup each or 3/4 cup each?
We love cinnamon almonds & would like to make this ourselves.
Thank you,
I made these for the superbowl last night and they were a big hit! So delicious 🙂 My crockpot wasn’t big enough to fit them all so I experimented and put the remaining spread out on a baking sheet in the oven on 250 for about an hour flipping them over half way through. The ones in the oven turned out much better. They were crispy and looked just like the picture. Thank you for the recipe!
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I am on batch #3 of these wonderful nuts! I followed the recipe the first time, making cinnamon almonds. Everyone loved them! The second time, I substituted pecans and used orange extract instead of vanilla extract. So yummy! Today I am using both almonds and pecans together with the orange extract and added a tsp of butter flavoring. They smell good already! I’m loving this recipe so much! Thank you for sharing!! My son likes savory nuts, especially chili lime cashews. I might play around with the slow cooker and this combo if I find a good recipe! Merry Christmas and a Happy 2014!!