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Slow Cooker Cinnamon Almonds

A recipe for Slow Cooker Cinnamon Almonds! Almonds are tossed in a cinnamon sugar mixture and cooked over low heat for 4 hours.

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 4 Cups
Course: Dessert
Cuisine: International

Ingredients

  • 4 cups (480 grams) raw almonds
  • 1 1/4 cups (250 grams) granulated sugar
  • 1 1/4 cups (250 grams) light brown sugar
  • 3 tablespoons (20 grams) ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg white
  • 2 teaspoons (10 milliliters) vanilla extract
  • 3 tablespoons (44 milliliters) water

Instructions

    Cup of Yum
  1. Lightly grease a large slow cooker. Add the almonds.
  2. In a large bowl, combine the granulated sugar, brown sugar, cinnamon, and salt.
  3. In another bowl, beat together egg white and vanilla extract until frothy.
  4. Pour the frothed egg white mixture over the almonds in the slow cooker and toss well to coat.
  5. Pour in the sugar mixture and toss again until evenly combined.
  6. Cover and cook on low heat for 3 hours, stirring every 20 minutes.
  7. After 3 hours, stir in 3 tablespoons (44 milliliters) water.
  8. Continue to cook, stirring every 20 minutes for another hour to make 4 hours total.
  9. If the mixture is still too dry and crumbly, stir in another tablespoon or two of water.
  10. Line a rimmed baking sheet with parchment.
  11. Use a slotted spoon to transfer the almonds to the prepared baking sheet in a single layer, separating the almonds as much as possible with a fork.
  12. Allow to cool completely before storing in an airtight container at room temperature for up to 1 week.