Crockpot Cinnamon Almonds

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Crockpot Cinnamon Almonds

Crockpot Cinnamon Almonds

Crockpot Cinnamon Almonds


1 1/4 cup sugar

1 1/4 cup brown sugar

2 1/2 tablespoons cinnamon

pinch salt

1 egg white

2 teaspoons vanilla extract

3 cups raw almonds

1/4 cup water


In a large bowl, combine sugar, brown sugar, cinnamon, and salt.

In another large bowl, beat together egg white and vanilla extract until frothy. Mix in almonds until well-coated. Coat the almonds with the cinnamon sugar.

Lightly grease a large crockpot. Add the almonds and cook on low 3-4 hours, stirring every 20-30 minutes. During the last hour, stir in 1/4 cup water until the sugar turns from powdery to syrupy.

Use a slotted spoon to spread out the almonds in a single layer on parchment, separating the almonds as much as possible with a fork. Let cool and store in an airtight container.

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