Crock Pot Cinnamon Almonds

I’m addicted to the cinnamon almonds I can get on NYC street corners and in the mall.  The sweet, spicy cinnamon and sugar smell is enough to send my brain into happiness overdrive.  Make your house smell like it with this yummy Crock Pot recipe.  I’m sure you can substitute pecans, cashews, or some other sturdy nut if you prefer, but it’ll be well worth it to make these and maybe give them in a nice Mason jar as inexpensive thoughtful holiday gifts?  Or a hostess gift?  That’s if you can keep yourself from eating them.  Plus, how cool is it that your home will finally smell like that nut shop we all flock to?!  Mmmmmmmmm…

Crock Pot Cinnamon Almonds

  • 1 1/2 cups granulated sugar
  • 1 1/2 cups brown sugar
  • 3 TBSP ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Dash of salt
  • 1 egg white
  • 1 TBSP vanilla extract
  • 3 cups almonds
  • 1/4 cup water

Spray your Crock Pot well to keep it from getting too sticky.  In a bowl, mix your cinnamon, nutmeg, sugars, and dash of salt; set aside.  In a separate bowl, beat your egg white and vanilla extract until it gets frothy.  Add the almonds to your egg mixture and coat them thoroughly; this will give a base for the cinnamon/sugar to adhere to.  Speaking of that divine mixture, add it to your almonds and toss them well to coat them evenly.  Dump the almonds into your Crock Pot and turn it on LOW.  Cover, cook on low for 3-4 hours.  Stir the mixture every 20-30 minutes to be sure that the mixture stays evenly coated. During the last 45 minutes to an hour add your 1/4 cup of water and stir well.  Keep an eye out on the nuts during this last stretch of time as this is when you’ll start to form that crunchy coating.  Let the almonds cook in this for the last bit of time, stirring often and well.  Once the time is up, dump the almond mixture onto a parchment paper-lined cookie sheet.  Spread them out well in a single layer and try to avoid clumping them together.  They will be sticky!  Allow them to cool, then store your cinnamon nuts in an airtight container.

Happy cooking, and enjoy!

— Sarah

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