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!
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!
Lauren
Serves: 8-10
10 minPrep Time
3 hrCook Time
3 hr, 10 Total Time
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 3 Tablespoons cinnamon
- 1/8 teaspoon salt
- 1 egg white
- 2 teaspoons vanilla extract
- 3 cups almonds
- 1/8 cup water
Instructions
- 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 nonstick 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.
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