Monday, March 14, 2016

Cinnamon Almonds in the Slow Cooker

1 ¼ cups Sugar    *    1 ¼ cups Brown Sugar    *    2 Tbsp. Cinnamon
½ tsp. Salt    *    1 Egg White    *    2 tsp. vanilla
3 cups Plain Raw Almonds    *    ¼ cup water

Prepare your slow cooker by heating it on Low while you prepare the almonds. Mix together the sugars, cinnamon and salt in a large bowl. 
In another bowl, with a hand-mixer, mix together the egg white and vanilla until it is frothy.  Put the almonds in a large Ziploc bag and pour in the vanilla/egg mixture.  Seal and toss making sure the almonds are thoroughly coated.  This will help the mixture stick to the almonds during the cooking process.
Spray your slow cooker with cooking spray. Then add the almonds from the Ziploc.  Pour your cinnamon/sugar mix over the almonds and stir until it is mixed well with the almonds.  Be prepared for your house to smell amazing! The almonds will cook on low for about 3-4 hours.
Stir every 20-30 minutes.  The mix around the almonds will be dry until the last step.  When the almonds have cooked the desired amount of time, before removing from slow cooker, add ¼ cup water and stir well.  This will ensure a crunchy coating and help the sugars stick to the almonds and harden.

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 you can.  Allow almonds to cool completely before removing.

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