SLOW COOKER CINNAMON ALMONDS RECIPE
You'll love these sweet and crunchy slow cooker cinnamon almonds. And they make your house smell amazing.
Provided by Lauren
Categories Dessert
Time 3h10m
Number Of Ingredients 8
Steps:
- In a bowl, whisk egg white and vanilla until it begins to get a little frothy.
- Stir in your almonds until the are all coated in the egg white and vanilla mixture.
- In a separate bowl, mix together sugar, brown sugar, cinnamon, and salt.
- Add Almonds to cinnamon mixture and toss until completely coated.
- Spray your slow cooker with nonstick cooking spray.
- Cook the almonds on high for two hours stirring every 20 minutes.
- After 2 hours pour your water over the almonds and mix very well to make sure there are no clumps!
- Reduce heat to low and cook for one more hour, still stirring every 20 minutes.
- Line a cookie sheet with parchment paper and evenly spread out the almonds to cool and dry on the paper.
Nutrition Facts : Calories 417 kcal, Carbohydrate 53 g, Protein 10 g, Fat 21 g, SaturatedFat 2 g, Sodium 41 mg, Fiber 7 g, Sugar 43 g, ServingSize 1 serving
CROCK POT CINNAMON ALMONDS RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 8
Steps:
- Mix together in a large bowl sugars, cinnamon and salt. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process. Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture to the almonds and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almonds. Be prepared for your house to smell amazing! You want to cook for about 3 to 4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to separate them the best that you can and let them cool! *Update: There is a lot of sugar left over in this. You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water. I am going to be testing it out this week. Also your almonds will be very dark and clump together. Just spread them out and try to unclump them as best as possible and let them cool.
SLOW COOKER CINNAMON-SUGAR ALMONDS
Make and share this Slow Cooker Cinnamon-Sugar Almonds recipe from Food.com.
Provided by DrGaellon
Categories Nuts
Time 2h5m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Spray slow cooker liberally with cooking spray.
- Combine sugar, cinnamon and salt; whisk well and set aside.
- In a large bowl, whisk egg white and vanilla until frothy. Add almonds and toss to coat thoroughly. Pour in sugar mixture and again toss thoroughly to coat.
- Pour coated almonds into slow cooker. Cover and cook on high 2 hours, stirring every 20 minutes to prevent burning.
- Spray a piece of aluminum foil or parchment with cooking spray. Pour almonds onto prepared surface, spread out and let cool to room temperature. Store in an airtight container.
Nutrition Facts : Calories 309.8, Fat 18, SaturatedFat 1.4, Sodium 140.2, Carbohydrate 34, Fiber 4.8, Sugar 26.8, Protein 7.6
CRUNCH CINNAMON ALMONDS IN THE CROCK POT
Found on pinterest... this recipe is a little different than other similar ones on 'zaar due to the fact that you add water near the end of the cooking process, which is supposed to make the almonds crunchy.
Provided by heatherhopecs
Categories Low Cholesterol
Time 3h5m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. 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.
- 2. 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.
- 3. 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.).
- 4. You have to stir really well, especially as it gets later in the cooking process.
- 5. 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.
CROCK POT CINNAMON ALMONDS
Another recipe posted by a friend on Facebook. They look exactly like the ones we buy at the Scandinavian Festival our town has every year. If they are anything like that, delicious! I also LOVE hazelnuts this way. You could use any nut you wish. Walnuts would be good too!
Provided by Cindee Vett
Categories Nuts
Time 4h20m
Number Of Ingredients 8
Steps:
- 1. 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.
- 2. Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.
- 3. Cook on low ( with the lid on) 3-4 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 45 minutes to an hour.) You have to stir really well, especially as it gets later in the cooking process.
- 4. 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. Let cool and serve!
CROCK POT CINNAMON ALMONDS
Steps:
- 1. 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.
CROCK POT CINNAMON ALMONDS RECIPE - (4.3/5)
Provided by á-7590
Number Of Ingredients 8
Steps:
- 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 the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars. Cook on low ( with the lid on) 3-4 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 45 minutes 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. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
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