Day 320 – Crock Pot Cinnamon Almonds

{10 Comments}

I’ve been looking forward to making these babies for a while now. I love cinnamon almonds, but my husband loves them even more. This recipe looked easy too, so I was pretty pumped.

Ingredients:

1 1/2 cup sugar
1 1/2 cup brown sugar
3 Tbsp. cinnamon
1/8 tsp. salt
1 egg white
2 tsp. vanilla
3 cups almonds
1/4 cup water

Directions:

1. Mix sugars, cinnamon, and salt in a large bowl.

2. In another bowl, whisk together the egg white and vanilla until it is frothy.  Add the almonds and coat thoroughly.  This will help the mixture stick to the almonds during the cooking process.

3. Prepare your slow cooker by spraying it with cooking spray. Add the cinnamon sugar mixture to the almonds and stir until the almonds are well coated.

4.  Pour the almond mixture into your slow cooker and cook on low for about 3-4 hours. Stir every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.

5. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to separate them the best that you can and let them cool.

Sadly, I was a little disappointed by this one. I cooked my almonds for 3 hours, and I still think that was too long. They taste slightly burnt. They are also super sticky and really hot when they come out, so pulling them apart to cool was very difficult. Most of what cooled ended up looking like toffee. The other problem I had was completely my fault. I used wax paper instead of parchment paper. That was a bad call. The almonds stuck right to the paper. Whoops.

I wish you better luck if you decide to try this one!

Source:
The Recipe Critic

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10 Comments… Share your views

  1. Crock Pot Cinnamon Almonds I’m going to try that! Merry Christmas

  2. I make these every Christmas. I only cook them for 2 hours and be sure to stir every 20 minutes to keep them from burning.

  3. Haha– I did the same thing! I set aside the “uglies” (lost half their skin/flavoring sticking to another almond, couldn’t the the wax paper off, broke in HALF sticking to another almond) for my family (a little bit of wax paper never hurt anyone and you can’t really taste it anyway) and gave the pretty ones away!

  4. I think it’s b/c of the water…mine looked so good; then I did the last step and yikes! I’m trying to get the liquid to evaporate by leaving the lid off (in cp right now). Hopefully it’ll work!

  5. I’ve never used a crockpot before but I made these and they were so good! I followed the directions exactly. I may have stirred them a little more frequently than 20 minutes. Definitely use parchment paper! Wait until they’ve cooled to pull apart.

  6. I did this recipe twice. The first time I crock potted them for three hours total and didn’t feel the almonds were right plus I added the almonds to the cinnamon sugar. The second time I did a total of 4 hours and added the cinnamon sugar to the almonds. WAY better! Everyone loved them and couldn’t stop eating them.

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