Slow Cooker Cinnamon Almonds

Published: September 10, 2013Updated: April 24, 2020Author: Lauren
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Slow Cooker Cinnamon Almonds

 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!

Serves: 10

Slow Cooker Cinnamon Almonds

10 minPrep Time

3 hrCook Time

3 hr, 10 Total Time

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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

  1. In a bowl, whisk egg white and vanilla until it begins to get a little frothy.
  2. Stir in your almonds until the are all coated in the egg white and vanilla mixture.
  3. In a separate bowl, mix together sugar, brown sugar, cinnamon, and salt.
  4. Add Almonds to cinnamon mixture and toss until completely coated.
  5. Spray your slow cooker with nonstick cooking spray.
  6. Cook the almonds on high for two hours stirring every 20 minutes.
  7. After 2 hours pour your water over the almonds and mix very well to make sure there are no clumps!
  8. Reduce heat to low and cook for one more hour, still stirring every 20 minutes.
  9. Line a cookie sheet with parchment paper and evenly spread out the almonds to cool and dry on the paper.
7.8.1.2
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https://www.sixsistersstuff.com/recipe/slow-cooker-cinnamon-almonds/

 

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  1. [email protected] says:
    September 10, 2013
    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.
    Reply
  2. JO says:
    September 10, 2013
    Yup - made that mistake with the dishwasher once as well! The almonds look great - will have to try these this fall :)
    Reply
  3. Denise Maynard says:
    September 10, 2013
    This like delicious, but do you really need that much sugar?
    Reply
    • Michael / Mr Mom says:
      September 11, 2013
      Make it really healthy try raw honey, and don't heat it up in the microwave.
      Reply
    • Kelly says:
      December 5, 2013
      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.
      Reply
      • Pat says:
        December 10, 2013
        Use the excess sugars & make some cinnamon rolls. It works
        Reply
  4. van p says:
    September 10, 2013
    Looks like this could be the start of an awesome Christmas present.
    Reply
  5. Deb says:
    September 10, 2013
    Could you use something else other than a egg white? My son is allergic!
    Reply
    • KS says:
      December 17, 2016
      I was going to ask this also. Any ideas - could we try milk?
      Reply
  6. Allison says:
    September 10, 2013
    These look delicious... should you use raw almonds? Thanks for sharing!
    Reply
    • Cyd says:
      September 11, 2013
      We just bought the almonds in the bulk section of the store.
      Reply
  7. Carol says:
    September 11, 2013
    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.
    Reply
    • Cyd says:
      September 11, 2013
      I think you could use cashews. Let us know how it turns out!
      Reply
    • Dana says:
      November 29, 2013
      I haven't made these yet BUT...I have had cashews candied this way at the flea market and they are FABULOUS!! ;-)
      Reply
  8. Angela says:
    September 11, 2013
    Would double batching it change any cook times?
    Reply
    • Cyd says:
      September 12, 2013
      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!!
      Reply
    • Michele says:
      December 24, 2014
      I double the recipe each time and don't change the cook times ~ they turn out delicious!
      Reply
  9. Holly says:
    September 12, 2013
    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?
    Reply
    • Cyd says:
      September 24, 2013
      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!
      Reply
  10. BreAna says:
    September 13, 2013
    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).
    Reply
  11. Joybee says:
    September 20, 2013
    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?
    Reply
    • Cyd says:
      September 21, 2013
      I'm sure it would work with any nuts! We haven't tried yet, but cashews are next on our list!! :)
      Reply
  12. Trista says:
    September 22, 2013
    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.
    Reply
    • Nicole says:
      January 5, 2014
      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.
      Reply
    • Janelle says:
      December 23, 2016
      Same thing happened to me. They are super sticky and stuck to wax paper. Not sure if I will be able to eat them once cooled off. Only good thing so far is my house smells amazing!
      Reply
    • Darlene says:
      December 20, 2017
      Just made these now and mine are like cinnamon \almond brittle. Totally disappointed.
      Reply
  13. Jennae says:
    September 24, 2013
    these look fantastic!! Were the Almonds you purchased in the bulk section at the store, raw almonds or already cooked almonds??
    Reply
    • Cyd says:
      September 27, 2013
      Not sure. They only had one kind. I think already cooked.
      Reply
  14. Cally says:
    October 12, 2013
    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.
    Reply
    • Heather S says:
      December 5, 2013
      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.
      Reply
  15. Connie says:
    November 25, 2013
    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....
    Reply
  16. Kelly says:
    December 5, 2013
    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.
    Reply
  17. Catherine Voci says:
    December 7, 2013
    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!
    Reply
  18. Pat says:
    December 10, 2013
    Use the excess sugars & make some cinnamon rolls or cinnamon toast, It works.
    Reply
  19. Devin says:
    December 11, 2013
    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 :)
    Reply
    • Cyd says:
      December 27, 2013
      They should be fine for a few weeks in an airtight container.
      Reply
  20. TAMMY says:
    December 12, 2013
    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!
    Reply
  21. Beth says:
    December 13, 2013
    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.
    Reply
  22. Roxann says:
    December 22, 2013
    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!
    Reply
  23. Breanne says:
    December 23, 2013
    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!
    Reply
  24. Lolly says:
    December 30, 2013
    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.
    Reply
  25. stacy says:
    January 2, 2014
    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.
    Reply
  26. Nicole says:
    January 5, 2014
    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!
    Reply
  27. Ken says:
    February 9, 2014
    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.
    Reply
  28. Michelle says:
    February 11, 2014
    I made these for our super bowl party and they turned out great! Yummy snack to have on hand!
    Reply
  29. Rebecca says:
    April 12, 2014
    Can the egg white be replaced with anything for those with egg allergies??
    Reply
    • Cyd says:
      April 14, 2014
      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?
      Reply
  30. susan says:
    April 13, 2014
    Can i bake these in the oven they sound really good? Pplz help
    Reply
    • Cyd says:
      April 14, 2014
      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!
      Reply
  31. Melissa says:
    December 14, 2014
    Can I make these and reheat them all a few days later on warm in a crockpot? Looking to have them at a Christmas party but won't have the time to make them the day of.
    Reply
    • Cyd says:
      December 15, 2014
      These can easily be made ahead of time and store them in an airtight container. These are delicious at room temperature. If serving them warm, watch them closely so they don't burn. Some crockpots have a keep warm setting that is a lower temp than the LOW setting.
      Reply
  32. Jamie says:
    December 15, 2014
    So these turned out greaT for me! I did make some changes and some helpful hints As I was second guessing myself! When putting the almonds in the sugar I didn't know if I should strain the extra egg white and vanilla mix - I didn't and just poured it all into the sugar mix bag and shook it like crazy. Again I didn't know if I should strain some of the sugar out since it seemed like a lot that wasn't stuck to the almonds. I decided not to discard the extra and dumped the almond sugar mix into the crockpot. I used the slow cooker bags and that was AMAZING! I stirred/shook the bag every 20 mins. I could see that they were getting darker and darker and started to carmalize without the water. After an hour and 15 mins I switched it to low and cooked for another 15-20mins. They seemed carmalized enough yet still sugary so I Took them out then. I had 2 baking sheets with parchment paper on. I dumped them all into one and hand sifted them apart and to get some of the oVerload of loose sugar To be separated. Then laid them out on the other prepared sheet to cool. They turned out great!
    Reply
  33. Gay Kranz says:
    December 17, 2014
    Made these today and they turned out awful. Total waste of money and time. Seems like too much sugar and the almonds became soft. Sounded like a good idea....oh well.
    Reply
  34. Pamomof2 says:
    December 20, 2014
    I just found this recipe after making a different crock pot almond recipe that I googled. Mine turned out really well but I do have a lot of sugar leftover. I just wanted to see what other recipes suggested. Yours seems to be much in line with many others out there as far as ingredients, but I have to say, yours is the ONLY one I came across that said to cook them on high. You attached a link at the bottom and said you got the recipe from there, and the link also suggests cooking on low for 2 hours. Reading how many people are getting bad results, I wonder if that's why.
    Reply
    • Cyd says:
      January 1, 2015
      Our recipe says cook on high for 2 hours, then switch to low for the 3rd hour. The other recipe says to cook on low for 3 to 4 hours.
      Reply
  35. Debbie says:
    January 11, 2015
    I just made these tonight and they are amazing. I did not use all of the sugar mixture. I just made sure they were all coated well. I also did not cook them on high for very long. Maybe an hour. I then put them down to low for the remaining 2 hours. My family loves them. I will for sure make them again!
    Reply
  36. Erin says:
    July 25, 2015
    I tried this recipe and it was amazing! I used dark brown sugar and the result was the nuts looking burnt due to the dark color but tasted wonderful, I also tried this with pecans using the same recipe and the results were unanimous with the family, a repeat of the recipe is a must.
    Reply
  37. Jan says:
    December 13, 2016
    Can't wait for these to get done! Do you need to cover the crock pot? Thanks for having such good recipes always!
    Reply
    • Cyd says:
      December 14, 2016
      Hi Jan. Place your lid on the crock pot while cooking the almonds.
      Reply
  38. Jeff Howell says:
    December 2, 2018
    I made these today and they turned out great. There was a lot of sugar left, I guess I will adjust the amount next time. Also I added a 1/8 tsp. Cayanne pepper for a little extra kick, next time I up that a bit.
    Reply
  39. Jessica says:
    April 15, 2020
    Should’ve read the comments first to realize soooo many people were having fails. I did everything per recipe and ended up with a gooey, caramelized blob mess. Useless. And the blogger doesn’t respond to those with issues...seems a lot of people had to tweak the recipe
    Reply
    • Cyd says:
      April 24, 2020
      We have not had problems with these almonds. We even made them in our hotel room. They are amazing!
      Reply
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