When I saw these yummy sugar cinnamon coated nuts splashed across my FaceBook page, I knew I had to make them. Then I read that they were made in a crock pot. Seriously! Isn’t a crock pot for chili and pot roasts?
So I picked up a 3 lb bag of raw almonds at Costco, pulled out my crockpot, and made sure I had at least 4 hours to complete the task.
Because I wanted to do a lighter sugar coating, I added twice the nuts that were called for and my family loved them. Hey, who needs MORE sugar and the adage is true, “Less is More” totally applied in this situation because the finished product was a huge hit.
Another thing I wasn’t sure about was having to stir every 20 minutes for the 3 hours. Really?
I ended up cleaning, folding laundry, prepping for dinner, and a bunch of other things in between so it wasn’t like I was just standing in the kitchen, apron on, ready to stir my pot of nuts every 20 minutes.
After about an hour I smelled something wonderful coming from my kitchen. By the second hour, the entire house smelled like a See’s candy store or some high-end candle only lit for special occasions.
I wished I could have canned the air and turned it into a scratch and sniff. It was that intoxicating.
The final result, I am going to have to go to Costco to pick up another big bag of almonds. I need to make more to give out as little gifts, in fact, this recipe is going on my list of favorites right next to homemade marshmallows and graham crackers.
From my kitchen to yours,
When I made this I DOUBLED the recipe. I figured if I was going to spend a chunk of time stirring I wanted to Go Big or Go Home..so I went big.
- 3/4 cups sugar
- 3/4 cups light brown sugar
- 3 Tablespoons cinnamon
- ⅛ teaspoon salt
- 1 egg white
- 1 teaspoons vanilla
- 4 1/2 cups unroasted almonds about 1 1/2 pounds
- 3 Tbs water
- Spray your slow cooker with non-stick spray and set aside.
- In a large bowl, stir together the sugar, brown sugar, cinnamon, and salt.
- In another bowl, add the egg white and vanilla and whisk until frothy.
- Pour the almonds in the egg mixture and toss them around to coat thoroughly.
- Pour the coated almonds into the sugar mixture and toss to coat.
- Pour the entire mixture into the slow cooker and turn to low.
- Cook for 3 hours, stirring every 20 minutes.
- Add 3 Tbs of water and stir well.
- This is going to make the crunchy coating and things will start looking right. Leave in the slow cooker for another 20-30 minutes.
- Meanwhile, line a baking sheet with parchment paper.
- When done, pour the almonds onto the prepared baking sheet and separate any that stuck together. Let them cool slightly to harden then enjoy!