Slow Cooker Cinnamon Candied Almonds
These easy Slow Cooker Cinnamon Candied Almonds are perfect for the holidays! Sweet, crunchy, and simple to make with just a few ingredients.
Sweet Candied Almonds
If you’re looking for a cozy, sweet-smelling treat that practically makes itself. These Slow Cooker Cinnamon Candied Almonds are for you! They’re one of my go-to goodies for holiday snacking, easy gifting, or even just a crunchy dessert alternative. Plus, they’ll make your whole kitchen smell like a Christmas market. Yes, please!
I love pairing these with other festive treats like my Peanut Butter Blossoms, Christmas Monster Cookies, or Chocolate Covered Pretzels, and they fit right in with any holiday dessert board.
Why You Will Love This Recipe
Minimal prep, maximum flavor: Just a few ingredients and your slow cooker does the work.
Perfect for the holidays: Great for snacking, gifting, or party bowls.
Smells amazing: Your house will smell like cinnamon-sugar heaven all day long!
Ingredients
- Dry Roasted Almonds: Salted or unsalted both work for this recipe.
- Granulated Sugar: Creates the classic crunchy candy coating.
- Brown Sugar: Adds a deeper, caramel-like sweetness.
- Salt: Just a pinch to balance the sweetness.
- Vanilla Extract: Enhances the flavor.
- Egg White: Helps bind the sugar to the almonds.
- Water: This helps give it that crunchy texture.
- Ground Cinnamon: Warm and festive.
*See the printable recipe card at the bottom of the page for detailed instructions and a list of ingredients.
How To Make Candied Almonds
- Whisk egg white and vanilla until frothy.
- Toss in almonds until evenly coated.
- Add sugars, salt, and cinnamon together; stir into almonds.
- Spread into a slow cooker and cook on low for 3 hours, stirring every 20–30 minutes.
- Add water during the last hour to help the coating crisp up.
- Spread onto parchment to cool and harden.
Variation Ideas
There are a few ways to switch up the almonds to suit your taste:
- Swap almonds for pecans or cashews.
- Add a dash of cayenne pepper for sweet heat.
- Mix in pumpkin pie spice or apple pie spice for more fall flavor.
Storage Options
To store: Store covered in an air-tight container at room temperature for up 2 weeks.
To freeze: Place in an air-tight container and freeze for up to 2-3 months.
Helpful Tips
*Use a slow cooker liner or spray with nonstick to make cleanup easier.
*Stir regularly to prevent burning- especially around the edges.
*Add water last to make the coating glossy and crunchy once cooled.
More Delicious Snack Recipes
Did you try this recipe? I would love for you to leave a ⭐ review below and tag me @whiskfulcooking on social media on Instagram, Facebook, Pinterest, and YouTube!
Slow Cooker Cinnamon Candied Almonds
Ingredients
- 1 egg white
- 1 tablespoon vanilla extract
- 5 cups dry roasted almonds
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 3 tablespoons ground cinnamon
- 1/4 teaspoon salt *see notes
- 3 tablespoons water
Instructions
- In a large bowl, whisk together the egg white and vanilla until frothy.
- Add almonds and stir to coat well.
- In a separate bowl, mix sugars, cinnamon, and salt. Pour over almonds and stir to coat.
- Lightly grease the slow cooker. Add almond mixture and cook on LOW for 3 hours, stirring every 20–30 minutes.
- In the final hour, stir in the water.
- Spread almonds on parchment paper to cool and harden before serving or storing.
Notes
- I noticed it is important to stir every 30 minutes to help prevent the nuts from burning.
- Be sure to mix the water thoroughly. This will help to give the nuts that crunchy texture.
