Crockpot Cinnamon Almonds
1 1/4 cup sugar
1 1/4 cup brown sugar
2 1/2 tablespoons cinnamon
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.