CROCK POT CINNAMON SUGAR CANDIED ALMONDS

PHOTO AND RECIPE SUBMITTED BY Tiffanie Spencer White

 

CROCK POT Cinnamon Sugar Candied Almonds

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 mixture of almonds and sugars to the crock pot and turn it to low.

Cook ( with the lid on) 3 hours stirring every 20 minutes,  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.)

stir well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool

The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

beautiful, crunchy,sugary, dark brown coated almonds.

ENJOY!

Store in an airtight container