Crockpot Cinnamon Roasted Almonds Food

CROCKPOT CINNAMON ROASTED ALMONDS

Steps:

• Spray a 6-quart slow cooker bowl with non-stick cooking spray. Set aside.
• Add egg whites and vanilla to a large bowl. Whisk until frothy but not stiff. Add almonds and toss until they are all completely coated. Pour almonds into slow cooker. Add remaining ingredients (except the water) to slow cooker and stir with almonds until they are well coated.
• Set slow cooker to low temperature. Cover. Cook 4-5 hours, stirring occasionally (at least once an hour). After 3 hours add 1/4 cup water to slow cooker and stir well. Cover and cook for the last hour (or two), stirring occasionally. Almonds are done when the coating begins to harden.
• Spoon almonds onto parchment paper or silpat mats. Allow to dry. Serve and enjoy!
• NOTES: Recipe can be halved. If you prefer you divide these onto 2 cookies sheets and can toss these in the oven at 250°F for 45-55 minutes, stirring occasionally.

SLOW COOKER CINNAMON ALMONDS RECIPE

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.

CRUNCH CINNAMON ALMONDS IN THE CROCK POT

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.