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Wednesday, December 19, 2012

Crockpot Cinnamon Almonds

I found this wonderful recipe on A year of slow cooking. I looked at a lot of recipes before I chose this one. I picked this one because it called for less sugar than a lot of the others.  Even with less sugar, it is still yummy and very addicting.

cooking spray
1 1/2 cups sugar (I used brown sugar with great results)
3 tablespoons cinnamon
1/8 teaspoon salt
1 egg white
1 1/2 teaspoons vanilla extract
3 cups whole raw almonds (I actually ended up using 3 1/2 cups)

Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt.
In a larger mixing bowl, whisk together the egg white and vanilla. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat.
Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes to keep the almonds on the side of the crock from getting too crispy.
When the nuts are hot and toasty, let them cool fully on a length of foil or parchment paper. When cooled, store in an air-tight container.

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