Sunday, October 7, 2012

Crockpot Cinnamon Almonds

(Picture by Detrimental Beauty)

Found this yummy recipe on pinterest and gave it a try today.  I must say it smells amazing in my house, but I cannot stress the importance of stirring every 20 minutes.  My crockpot was very hot even on the low setting and the bottom started to burn.  I will have to turn it to the "keep warm" setting much sooner.   I also added probably twice the amount of almonds because I knew my family would scarf them down in no time.  The family is loving the fun fall treat!
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

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.

A special thanks to for this great recipe!

No comments:

Post a Comment