Slow Cooker Cinnamon Almonds

  |  60 Comments

 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: 8-10

Slow Cooker Cinnamon Almonds

10 minPrep Time

3 hrCook Time

3 hr, 10 Total Time

Save RecipeSave Recipe

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
1465
https://www.sixsistersstuff.com/recipe/slow-cooker-cinnamon-almonds/

 

Print Friendly, PDF & Email

Menu Plans

We know how hard it can be to get dinner on the table and that’s exactly why we created the Six Sisters’ Menu Plan program! We offer several menu options so you can find the plan that works best for your family. Each week you will receive a menu plan and detailed shopping list that will make shopping a breeze! Each plan includes 6 main dish, 2 side dish, 2 dessert, and optional side dish recipes. We’ve done all the busy work for you, so you just need to shop and cook!

See Plan Options

Related Recipes

Here are some other recipes you may like

Slow Cooker Rocky Road Chocolate Fondue
75 Healthy Snacks 100 Calories or Less
Caramel Cinnamon Chex Mix
Chex Funfetti Cake Batter Buddies
Chocolate Peanut Butter Pretzels
Easy Chocolate Peanut Butter Balls
Gooey Almond and Coconut Chex Mix Recipe
Honey Granola

Comment on this Recipe

60 Responses to “Slow Cooker Cinnamon Almonds”

  14. Cally
    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.
    October 12, 2013 at 8:54 pm
    Reply to this comment
  16. Kelly
    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.
    December 5, 2013 at 4:14 pm
    Reply to this comment
  17. Catherine Voci
    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!
    December 7, 2013 at 11:37 am
    Reply to this comment
  20. TAMMY
    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!
    December 12, 2013 at 12:13 pm
    Reply to this comment
  22. Roxann
    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!
    December 22, 2013 at 7:12 pm
    Reply to this comment
  23. Breanne
    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!
    December 23, 2013 at 7:42 pm
    Reply to this comment
  25. stacy
    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.
    January 2, 2014 at 12:59 pm
    Reply to this comment
  26. Nicole
    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!
    January 5, 2014 at 6:28 pm
    Reply to this comment
  27. Ken
    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.
    February 9, 2014 at 3:51 pm
    Reply to this comment
    • Cyd
      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!
      April 14, 2014 at 11:47 am
      Reply to this comment
    • Cyd
      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.
      December 15, 2014 at 9:52 am
      Reply to this comment
  32. Jamie
    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!
    December 15, 2014 at 11:59 am
    Reply to this comment
  34. Pamomof2
    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.
    December 20, 2014 at 12:04 pm
    Reply to this comment
  35. Debbie
    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!
    January 11, 2015 at 7:06 pm
    Reply to this comment
  36. Erin
    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.
    July 25, 2015 at 12:28 pm
    Reply to this comment

Leave a Comment