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.
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Servings: 20 1/4 cups
Calories: 333kcal
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
** If using salted almonds, reduce or omit added salt.
Storage: Place in an air-tight container at room temperature for up to 2 weeks or freeze for up to 3 months.
Tested Tips:
- 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.
Nutrition
Serving: 201/4 cups | Calories: 333kcal | Carbohydrates: 40g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 37mg | Potassium: 293mg | Fiber: 5g | Sugar: 33g | Vitamin A: 4IU | Vitamin C: 0.05mg | Calcium: 122mg | Iron: 2mg
