Name: Slow Cooker Cinnamon Almonds Recipe
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 1 cup sugar; 1 cup brown sugar; 3 Tablespoons Cinnamon; ⅛ teaspoon salt; 1 egg white; 2 teaspoons vanilla; 3 cups almonds (whole); ⅛ cup water

These Slow Cooker Cinnamon Almonds are one of our favorite holiday treats. Be sure to make a few batches. One for you, and one to give away!

Slow Cooker Cinnamon Almonds are a sweet and crunchy treat the whole family will enjoy.

And kick the delicious flavor up a notch by eating them warm straight from the slow cooker!

These Slow Cooker Cinnamon Almonds are the perfect snack for anytime of year, but they are perfect for gift giving and holiday parties.

You will absolutely love the way they smell up the entire house.

Ingredients needed for these Slow Cooker Cinnamon Almonds:

Sugar
Brown Sugar
Cinnamon
Salt
Egg White
Vanilla Extract
Almonds

How to make these Slow Cooker Cinnamon Almonds:

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 slow cooker cinnamon 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 slow cooker cinnamon almonds to cool and dry on the paper.

Items you will need to make these Slow Cooker Cinnamon Almonds:

Mixing Bowl
Whisk
Slow Cooker (THIS one is great)
Cookie Sheet (THESE come as a set of 2)

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More delicious holiday snacks:

Slow Cooker Cinnamon Almonds Recipe

You'll love these sweet and crunchy slow cooker cinnamon almonds. And they make your house smell amazing.

Prep Time 10

Cook Time 3

Total Time 3 10

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Video

Ingredients

Equipment

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.

Notes

Store any leftovers in an airtight container.

Nutrition

Calories: 417 kcal · Carbohydrates: 53 g · Protein: 10 g · Fat: 21 g · Saturated Fat: 2 g · Sodium: 41 mg · Potassium: 347 mg · Fiber: 7 g · Sugar: 43 g · Vitamin A: 7 IU · Vitamin C: 1 mg · Calcium: 156 mg · Iron: 2 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

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.

JO says:

Yup - made that mistake with the dishwasher once as well! The almonds look great - will have to try these this fall :)

Denise Maynard says:

This like delicious, but do you really need that much sugar?

van p says:

Looks like this could be the start of an awesome Christmas present.

Deb says:

Could you use something else other than a egg white? My son is allergic!

Allison says:

These look delicious... should you use raw almonds? Thanks for sharing!

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.

Michael / Mr Mom says:

Make it really healthy try raw honey, and don't heat it up in the microwave.

Cyd says:

I think you could use cashews. Let us know how it turns out!

Cyd says:

We just bought the almonds in the bulk section of the store.

Angela says:

Would double batching it change any cook times?

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!!

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?

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).

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?

Cyd says:

I'm sure it would work with any nuts! We haven't tried yet, but cashews are next on our list!! :)

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.

Jennae says:

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

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!

Cyd says:

Not sure. They only had one kind. I think already cooked.

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.

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....

Dana says:

I haven't made these yet BUT...I have had cashews candied this way at the flea market and they are FABULOUS!! ;-)

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.

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.

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.

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!

Pat says:

Use the excess sugars & make some cinnamon rolls. It works

Pat says:

Use the excess sugars & make some cinnamon rolls or cinnamon toast, It works.

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 :)

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!

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.

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!

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!

Cyd says:

They should be fine for a few weeks in an airtight container.

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.

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.

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!

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.

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.

Michelle says:

I made these for our super bowl party and they turned out great! Yummy snack to have on hand!

Rebecca says:

Can the egg white be replaced with anything for those with egg allergies??

susan says:

Can i bake these in the oven they sound really good? Pplz help

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!

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?

Melissa says:

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.

Cyd says:

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.

Jamie says:

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!

Gay Kranz says:

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.

Pamomof2 says:

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.

Michele says:

I double the recipe each time and don't change the cook times ~ they turn out delicious!

Cyd says:

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.

Debbie says:

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!

Erin says:

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.

Jan says:

Can't wait for these to get done! Do you need to cover the crock pot? Thanks for having such good recipes always!

Cyd says:

Hi Jan. Place your lid on the crock pot while cooking the almonds.

KS says:

I was going to ask this also. Any ideas - could we try milk?

Janelle says:

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!

Darlene says:

Just made these now and mine are like cinnamon \almond brittle. Totally disappointed.

Jeff Howell says:

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.

Jessica says:

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

Cyd says:

We have not had problems with these almonds. We even made them in our hotel room. They are amazing!

Leslie Galloup says:

Can I use roasted almonds

Syd says:

Is there a way to substitute the eggs? Have any ideas?

Join The Discussion

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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.
JO says:

Yup - made that mistake with the dishwasher once as well! The almonds look great - will have to try these this fall :)
Denise Maynard says:

This like delicious, but do you really need that much sugar?
van p says:

Looks like this could be the start of an awesome Christmas present.
Deb says:

Could you use something else other than a egg white? My son is allergic!
Allison says:

These look delicious... should you use raw almonds? Thanks for sharing!
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.
Michael / Mr Mom says:

Make it really healthy try raw honey, and don't heat it up in the microwave.
Cyd says:

I think you could use cashews. Let us know how it turns out!
Cyd says:

We just bought the almonds in the bulk section of the store.
Angela says:

Would double batching it change any cook times?
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!!
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?
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).
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?
Cyd says:

I'm sure it would work with any nuts! We haven't tried yet, but cashews are next on our list!! :)
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.
Jennae says:

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

Not sure. They only had one kind. I think already cooked.
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.
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....
Dana says:

I haven't made these yet BUT...I have had cashews candied this way at the flea market and they are FABULOUS!! ;-)
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.
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.
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.
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!
Pat says:

Use the excess sugars & make some cinnamon rolls. It works
Pat says:

Use the excess sugars & make some cinnamon rolls or cinnamon toast, It works.
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 :)
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!
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.
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!
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!
Cyd says:

They should be fine for a few weeks in an airtight container.
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.
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.
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!
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.
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.
Michelle says:

I made these for our super bowl party and they turned out great! Yummy snack to have on hand!
Rebecca says:

Can the egg white be replaced with anything for those with egg allergies??
susan says:

Can i bake these in the oven they sound really good? Pplz help
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!
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?
Melissa says:

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.
Cyd says:

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.
Jamie says:

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!
Gay Kranz says:

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.
Pamomof2 says:

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.
Michele says:

I double the recipe each time and don't change the cook times ~ they turn out delicious!
Cyd says:

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.
Debbie says:

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!
Erin says:

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.
Jan says:

Can't wait for these to get done! Do you need to cover the crock pot? Thanks for having such good recipes always!
Cyd says:

Hi Jan. Place your lid on the crock pot while cooking the almonds.
KS says:

I was going to ask this also. Any ideas - could we try milk?
Janelle says:

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!
Darlene says:

Just made these now and mine are like cinnamon \almond brittle. Totally disappointed.
Jeff Howell says:

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.
Jessica says:

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
Cyd says:

We have not had problems with these almonds. We even made them in our hotel room. They are amazing!
Leslie Galloup says:

Can I use roasted almonds
Syd says:

Is there a way to substitute the eggs? Have any ideas?