If you’re looking for a sweet and tasty treat to snack on, share, or give for gifts, then you’ll definitely want to make these Slow Cooker Cinnamon Almonds. The almonds are similar to the roasted almonds you can buy at the mall! Add these almonds to a holiday spread along with some Slow Cooker Candied Pecans and Union Square Cafe Bar Nuts.
What are cinnamon almonds?
Cinnamon almonds are exactly how they sound – almonds covered with cinnamon (and sugar). The mystery has always been in how to get the cinnamon and sugar mixture to stick to the almonds. With this easy recipe, you’ll use just a few pantry staples for a quick prep time and a moderate cooking time. They have a sweet flavor and make a great go to crunchy snack.
Once you make these easy cinnamon candied almonds, you’ll most likely want to keep a batch on hand. They’re sure to be love by everyone who gets a chance to try them. Keep reading to see just how easy they are to make!
- Almonds: You’ll need at least 2 pounds of unsalted whole almonds (roasted almonds). Roasted almonds are going to have a better crunch than raw almonds.
- Egg Whites: These are mixed to create a mixture that helps everything stick during the cooking process.
- Vanilla Extract: Add a slight vanilla flavor to the almonds.
- Sugar: Light brown sugar and white sugar are both used in this recipe for sweetness and texture. Brown sugar is basically the same as white sugar but with molasses.
- Seasonings: Cinnamon, nutmeg, and salt.
Step One – In a medium-sized bowl, add the white and brown sugars, cinnamon, nutmeg, and salt. Stir until combined.
Step Two – In a small bowl whisk the egg whites and vanilla until very frothy, this may take a minute or two.
Step Three – Add almonds to a large bowl and pour over the egg whites and vanilla mixture.
Step Four – Stir until the almonds are coated.
Step Five – Cover and cook on LOW for 2.5 hours, stirring every 20-30 minutes.
Step Six – When the cooking time is done, pour the nuts onto a baking sheet lined with wax or parchment paper. Cool for 30 minutes before storing or packaging into bags. Enjoy!
What to do with cinnamon almonds
- Crockpot cinnamon almonds are perfect for gift-giving, especially as quick and affordable Christmas gifts (or any time of year!). Pour a couple of servings into a gift bag, add some ribbon and a gift tag, and you’re all set to give a delicious edible gift.
- These candied almonds also make a yummy ice cream topper. Sprinkle them as is or give them a rough chop just before adding them on top.
- You can also use these chopped in cookies.
- Serve them on a charcuterie board for a holiday party as a quick snack.
- And of course, you can’t go wrong with serving these candied nuts as-is for a healthy midday snack.
Yes. Pecans and cashews can be used as a substitution for this recipe.
Think rustic flavors that are in the cinnamon and nutmeg family, such as allspice, clove, and pumpkin spice.
You can store them in an airtight container once they have cooled down. In addition, they can be stored in a Ziploc bag.
Of course. You’ll want to spread the almonds onto a prepared baking sheet and cook them in a preheated oven, tossing them every 20-25 minutes.
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Slow Cooker Cinnamon Almonds
- 2 large egg whites
- 1 Tbsp. vanilla extract
- 1 ¼ cup white sugar
- 1 ¼ cup light brown sugar
- 2 Tbsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. salt
- 2 lbs. roasted unsalted almonds
- In a small bowl whisk the egg whites and vanilla until very frothy, this may take a minute or two. Set aside.
- In a medium-sized bowl, add the white and brown sugars, cinnamon, nutmeg and salt, and stir until combined. Set aside.
- Put the almonds in a large bowl, pour over the eggs white and vanilla mixture. Stir until the pecans are evenly coated. Pour over the sugar mixture and stir until the almonds are coated.
- Spray the slow cooker with non-stick spray or coat the bottom and edges with a little oil. Add the sugar coated almonds.
- Cover. Set the slow cooker to low temperature. Cook for 2.5 hours, stirring every 20-30 minutes.
- When the cooking time is done, pour the nuts onto a baking sheet lined with wax or parchment paper. Cool for 30 minutes before storing or packaging into bags. Enjoy!
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Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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