Slow Cooker, Snacks

Slow Cooker Cinnamon Almonds

Slow Cooker Cinnamon Almonds on SixSistersStuff
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Slow Cooker Cinnamon Almonds on SixSistersStuff

After a long and pretty lazy summer, school is finally back in session. I just moved into a new apartment a few blocks away from the university (Go Aggies!) and couldn’t be more excited to get back into the flow of things! School has been in session for one week and I have already learned a few important lessons. For example, make sure you always take your keys with you, otherwise you may be locked out of your apartment after class for a good hour and a half (not speaking from personal experience of course ;) ) The other lesson was something I will definitely never forget. It turns out…you can’t put dish soap in the dishwasher. Who would have thought? Haha, at least my floors got cleaned though right? Yikes!

dishwasher

As soon as school starts again I am completely in Fall mode! I just want to pull out my sweaters and boots and jump in piles of leaves! Unfortunately it is still pretty warm up here in Logan, so Fall food is going to have to do for now! These Slow Cooker Cinnamon Almonds are the perfect snack for anytime of year really, but I just absolutely love the way they smell up the whole entire house. Bring on the Fall weather, I’m totally ready!


Slow Cooker Cinnamon Almonds

Ingredients:
1 cup of Sugar
1 cup of Brown Sugar
3 Tablespoons of Cinnamon
1/8 teaspoon of Salt
1 egg White
2 teaspoons of Vanilla
3 cups of Almonds
1/8 cup of water

Directions:
In a bowl, whisk egg white and vanilla until it begins to get a little frothy. Stir in your almonds until the are all coated in the egg white and vanilla mixture. In a separate bowl, mix together sugar, brown sugar, cinnamon, and salt. Add Almonds to cinnamon mixture and toss until completely coated. Spray your slow cooker with non stick cooking spray. Cook the almonds on high for two hours stirring every 20 minutes. After 2 hours pour your water over the almonds and mix very well to make sure there are no clumps! Reduce heat to low and cook for one more hour, still stirring every 20 minutes. Line a cookie sheet with parchment paper and evenly spread out the almonds to cool and dry on the paper. I didn’t have enough patience to let them completely cool, but the are delicious when they are still warm!

This was adapted from KWWL.com

 Looking for other almond recipes? Here are my favorites!
Gooey Almond and Coconut Chex Mix
Kid Friendly Trail Mix
Rolo Pretzel Turtle Bites

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Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.

 

Cinnamon Almonds

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Comments

  1. dawn@joyfulscribblings says

    These look wonderful and great for Fall/Winter holidays. Putting them on my pinterest board! Your photo of the dishwasher made me smile :) Glad there wasn’t any damage.

    • Kelly says

      Honestly, by the end of it, I probably threw out a cup of the sugar mix and I also used 4 cups of almonds. After mixing all of it together, I used a strainer to get rid of all the excess sugar. And then when taking them out of the crock pot, I did it slowly and made sure I didn’t get all the extra sugar at the bottom.

  2. Carol says

    I wonder if you could use cashews for this also? I love almonds, but my family .. not so much. These would make great teacher presents at Christmas time.

    • Cyd says

      Not sure. Be sure you use a 6 quart then the cook times would vary too much. Check them often and follow the directions carefully. These are really so yummy!!

  3. Holly says

    I just made these today and although my house smells wonderful, the almonds were a total flop. The coating did not stick to them very well and did not caramelize at all. Any suggestions?

    • Cyd says

      Be sure to coat them with the egg mixture. It might help if you added a little bit more water after the first two hours. You could also try a fourth cup, instead of the suggested eighth of a cup and make sure to stir really well! Hope this will help!

  4. BreAna says

    I tried these today. I followed the recipe stirring every 20 min. However they started to burn after the first 1 1/2 hours. Maybe it is just my crockpot, but I will try it differently next time (shorter time and/or lower temp).

  5. Joybee says

    Lol, I had a friend in college who did the same thing with her dishwasher…what a mess. Great recipe, do you think it would work for pecans too?

  6. Trista says

    These turned out terrible for me. They caramelized and turned into candied almonds. That wouldn’t have been too terrible except they stuck to the wax paper and I had to throw the entire batch away. Total waste of money and time.

    • Nicole says

      I’ve made them several times and have never had this problem. Maybe you should try it without the water? I’ve made them both ways but my family prefers them without water since they’re not as crunchy. I feel as though these are TOTALLY worth the time and actually SAVED us money as we usually spend about 7 bucks on a tiny package from the kiosk in the mall.

  7. Jennae says

    these look fantastic!! Were the Almonds you purchased in the bulk section at the store, raw almonds or already cooked almonds??

  8. Cally says

    I tried these for the first time tonight. I had some problems during the 2 hours of cooking on high. I’m not sure if it is actually burned, because I haven’t tasted them yet, but it appeared to be burning even with stirring them every 10 minutes. But, the worst part was when I poured the water in. I started to stir and then heard a loud POP! Yup, it totally cracked the bottom of my crock pot. Now it’s ruined. :( Would have been much cheaper for me to just go to BYU stadium and buy some nuts instead.

    • Heather S says

      I wonder if it’s from cooking them on high? I followed a different recipes that says to cook on low and they turned out perfect.

  9. Connie says

    I’ve tried this recipe twice, with the same results….both terrible….I followed the directions to a “T”…it was a waste of time and money….I found a Stove Top recipe on here, that I will try next…certainly the results have to be better….

  10. Kelly says

    Just made these.
    After I coated them and put them in the cinnamon, I put them all in a strainer and removed the excess sugars. I only had them in the slow cooker for about 2 hours and never used water. They are PERFECT and not only taste but look exactly like ones at a market.

  11. Catherine Voci says

    I just made these and the house smells wonderful. After cooling I sifted the almonds through my fingers to put in a container and I had about a cup of the mixture left on the cooling pan. I was trying to figure out what I could do with it because it’s just too good to toss out when my hubby came up with the idea of saving it to put on his oatmeal in the mornings!

  12. Devin says

    How long do these keep? I am planning on making them as Xmas gifts for family members, but I have to ship some… So I was planning on making them now :)

  13. TAMMY says

    I made a triple batch, which I *think* is a bit much to sort through after. Wish I would have stuck to doing one batch at a time. I also did not shake off much of the excess sugar. Which in hindsight I would do if I do it again. My crockpot also ran a little hot, so high caused those almonds on the edge to burn. I didn’t use those ones since they had the slight burned taste – Or I should say I didn’t GIFT them, I still ate them!

  14. Beth says

    Here is a helpful hint…I used a Reynolds Slow Cooker Liner bag. When it was time to stir, I just took the bag out and gave it a few gentle shakes. Easy-peasy, and cleanup was a snap.

  15. Roxann says

    I made these the other day, following the directions. Well…not a flop but could be improved upon. I added another cup of nut. I think it is way too much sugar and the nuts were never crisp. So I think if I do them again I will pre-toast the almonds and I also needed more water. I like how it started to caramelize. I do appreciate you sharing this recipe. I just need to teak it a bit plus I am at a high altitude so that may make a difference. Great gift idea too!

  16. Breanne says

    I made these today and they turned out delicious after a couple changes. I cooked them on high for an hour and then turned them to low and cooked them only for one more hour. Next time I will probably do 3 hours on low. I did everything else per the directions and they are great!

  17. Lolly says

    I made this as part of my gift giving this Christmas. I used 1/2 C white sugar and 1/2 C brown sugar and I added a pinch of cayenne for a little bit more heat. HUGE success from teachers and a request for Valentine’s day.

  18. stacy says

    I tried these today & followed the recipe, I made way too much sugar so I didn’t use about half the mixture. I cooked for 3 1/2 hours. I was excited after I added the water, but I was disappointed with the end result. There was still way too much sugar & after getting the almonds out using a slotted spoon and a fork, they never got crunchy when cooled.
    They taste good, and I will eat them, but I don’t think I’ll try this again.
    Thank you though, I love to experiment with crockpot recipes & this was really different.

  19. Nicole says

    I don’t understand why there are ANY of negative comments. If your almonds burned or stuck together or anything I’m not sure what you were doing wrong but I’ve made these SEVERAL times and they turned out GREAT every time. I tried them without water which my family prefers. The first batch I made was a little sugary but I just used a slotted spoon and saved the rest of the sugar for cinnamon rolls. Not only did I love them but I gave them out in fancy little decorated jars and EVERYONE loved them. My 16 year old nephew just called me to find out when we were having our next family get together or holiday because he wanted me to make them for him. He’s requested them for Valentine’s Day, St. Patty’s day, Easter and his birthday. Thank you SO much for the recipe. We usually pay about 7 bucks for about 1/2 cup of these at the mall. These were MUCH better and you get the added bonus of your house smelling AMAZING!

  20. Ken says

    I followed the instructions closely. But within 30 minutes the sugar began carmelizing by the end of all the cooking the sugar had become almost thicker than honey at room temp and almost smelled a bit burnt. Maybe my crackpot is too hot. I dunno but my almonds are a gooey mess. I wonder if they’ll even come off the parchment paper.

    • Cyd says

      We aren’t familiar with egg white substitutions with this recipe. We have only made it as directed. Sorry we aren’t much help in this area. What do you use as a substitute in other recipes? Maybe that could work for this?

    • Cyd says

      Hi Susan, We have only made these in the slow cooker. So we aren’t sure how well they would turn out. Every slow cooker is slighly different with the High/Low temperatures. After searching on the internet, slow cooker low temps can vary between 176 – 200 degrees. And High setting anywhere from 194 – 300 degrees. That gives you an idea of what your oven temp would need to be. Just watch them sooooo closely!

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