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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.
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?
You will be able to tell. The almonds will start getting a hard coating around the edges.
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.
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!!
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.
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.
Did you ever try reducing the sugar? How did it go?
Do you have any suggestions as to how to warm them up (reheat) for serving?
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!
so do you cover with the lid???!
Yes you do.
I made these last night and they came out great!! I was just wondering if they can be reheated in anyway…?
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!
They turned out amazing…..yum!
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.
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…
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!
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!
Cook with the lid on. 🙂
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! 🙂
EPIC WORST FAIL EVER!
What and expensive mess! 🙁 Super disappointed!
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!