My friend Alyssa posted about these a couple of months ago, and I've been dying to try them since then. She actually shared some of them with me when she made them, and they were completely heavenly! I really had no idea they could be so easy to make! I did have a moment when I feared I had completely ruined them, with no hope of redemption, but they turned out just perfect. And from the way none of us can stop snacking on them, I'm sure it will be necessary to make another batch before Christmas. Seriously, these almonds are the greatest!
Slow Cooker Cinnamon Almonds
adapted from The Recipe Critic
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons vanilla
3 cups almonds
3 tablespoons water
In a large bowl, whisk together egg white and vanilla until frothy. Add almonds and toss thoroughly to coat. Whisk together sugars, cinnamon, and salt, and sprinkle over almond mixture. Toss to coat.
Spray a slow cooker with cooking spray, and add the cinnamon almond mixture. Cover and heat on low for two hours, stirring every twenty minutes. After two hours, add water and stir well. Cook for another 40 minutes to 1 hour, continuing to stir every twenty minutes. Line a baking sheet with parchment paper, and spread the almonds on the sheet to cool. Separate the almonds as much as possible so they don't stick together. At this point, the coating may look very dark and slimy, and not at all what you were imagining! Never fear, when it cools it will turn into a delicious crunchy coating!
When the almonds have cooled, break apart any almonds that are stuck together, and store in an airtight container. I found that letting mine sit out overnight before I put them in a container actually helped them achieve the level of crunchiness that I liked best, but it's completely up to you!
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