Crock Pot Cinnamon Almonds Recipe

Ingredients

1 ½ C. Sugar

1 ½ C. Brown Sugar

3 Tbsp. Cinnamon

1/8 tsp. Salt (Steve omitted because he used roasted and salted almonds)

1 Egg White

2 tsp. vanilla

3 Cups Almonds (Steve used roasted and salted; probably could have gone to 4 or 5 cups)

¼ C. Water

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 ¼ 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.