Crock Pot Cinnamon Almonds Recipes

SLOW COOKER CINNAMON SUGAR CANDIED ALMONDS

Steps:

• Spray your slow cooker with non-stick spray and set aside.
• In a large bowl, add the sugar, brown sugar, cinnamon, and salt. Whisk together.
• In another large bowl, add the egg white and vanilla and whisk until frothy.
• Pour the almonds in the egg mixture and toss them around to coat thoroughly.
• Pour the coated almonds into the sugar mixture and toss to coat.
• Pour the entire mixture into the slow cooker and turn to low.
• Cook for 3-3.5 hours, stirring every 20 minutes. It will look like not much is happening for a long time but your house will smell good!
• After 3 hours, pour in 2 Tablespoons of water and stir well. If they look dry, add another 1 Tablespoon of water. This is going to make the crunchy coating and things will start looking right.
• Replace cover & cook for another 20-30 minutes.
• Meanwhile, line a baking sheet with parchment paper.
• When done, pour the almonds onto the prepared baking sheet and separate any that stuck together. Let them cool slightly to harden then enjoy!

SLOW COOKER CINNAMON ALMONDS RECIPE

Steps:

• 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.

SLOW COOKER CINNAMON-SUGAR ALMONDS

Steps:

• Spray slow cooker liberally with cooking spray.
• Combine sugar, cinnamon and salt; whisk well and set aside.
• In a large bowl, whisk egg white and vanilla until frothy. Add almonds and toss to coat thoroughly. Pour in sugar mixture and again toss thoroughly to coat.
• Pour coated almonds into slow cooker. Cover and cook on high 2 hours, stirring every 20 minutes to prevent burning.
• Spray a piece of aluminum foil or parchment with cooking spray. Pour almonds onto prepared surface, spread out and let cool to room temperature. Store in an airtight container.

CROCK POT CINNAMON ALMONDS RECIPE - (4.4/5)

Steps:

• Mix together in a large bowl sugars, cinnamon and salt. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process. Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture to the almonds and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almonds. Be prepared for your house to smell amazing! You want to cook for about 3 to 4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to separate them the best that you can and let them cool! *Update: There is a lot of sugar left over in this. You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water. I am going to be testing it out this week. Also your almonds will be very dark and clump together. Just spread them out and try to unclump them as best as possible and let them cool.

CROCKPOT CINNAMON ROASTED ALMONDS

Steps:

• Spray a 6-quart slow cooker bowl with non-stick cooking spray. Set aside.
• Add egg whites and vanilla to a large bowl. Whisk until frothy but not stiff. Add almonds and toss until they are all completely coated. Pour almonds into slow cooker. Add remaining ingredients (except the water) to slow cooker and stir with almonds until they are well coated.
• Set slow cooker to low temperature. Cover. Cook 4-5 hours, stirring occasionally (at least once an hour). After 3 hours add 1/4 cup water to slow cooker and stir well. Cover and cook for the last hour (or two), stirring occasionally. Almonds are done when the coating begins to harden.
• Spoon almonds onto parchment paper or silpat mats. Allow to dry. Serve and enjoy!
• NOTES: Recipe can be halved. If you prefer you divide these onto 2 cookies sheets and can toss these in the oven at 250°F for 45-55 minutes, stirring occasionally.

CRUNCH CINNAMON ALMONDS IN THE CROCK POT

Steps:

• 1. In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it's a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
• 2. Thoroughly spray with Pam, or whatever, the stoneware of your large crock pot (mine is a 4 quart). Add the divine mixture of almonds and sugars to the crock pot and turn it to low.
• 3. Cook ( with the lid on) 3-4 hours stirring every 20 minutes (I only did 3 hours). In the last hour, add the 1/4°C of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45min to an hour.).
• 4. You have to stir really well, especially as it gets later in the cooking process.
• 5. Line a baking sheet with parchment and spread the almonds flat to cool (if you can wait that long!). The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

CROCK POT CINNAMON ALMONDS

Steps:

• 1. In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it's a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated. Thoroughly spray with Pam, or whatever, the stoneware of your large crock pot (mine is a 4 quart). Add the divine mixture of almonds and sugars to the crock pot and turn it to low. Cook ( with the lid on) 3-4 hours stirring every 20 minutes (I only did 3 hours). In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45min to an hour.) You have to stir really well, especially as it gets later in the cooking process. Line a baking sheet with parchment and spread the almonds flat to cool (if you can wait that long!). The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.