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CROCK POT CINNAMON ALMONDS!!!

Slow Cooker Cinnamon Almonds are a crunchy, sweet treat made perfectly delicious in the crockpot! These tasty vittles are perfect for snacking, gift giving, and holiday parties. Watch these cinnamon almonds disappear where ever you take them.
Almonds are so yummy, I love using them in my baking. Try them in this Insanely Good Homemade Granola, Almond Roca Cookie Bars or this Almond Joy Poke Cake.
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.

Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:

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In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.
Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

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