Crockpot Cinnamon Candied Almonds Recipes

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.

CROCKPOT CINNAMON CANDIED ALMONDS

Steps:

• In a bowl, beat 2 egg whites with a hand mixer or whisk until foamy but not yet to the soft peak stage. Add vanilla into the egg whites. Add almonds into the egg whites. Fold the almonds into the egg whites until each almond is coated with the egg.
• In a separate bowl, stir together white sugar, brown sugar, salt and cinnamon. Then pour the sugar mixture into the almonds. Stir well to coat each almond with sugar.
• Spray slow cooker with nonstick cooking spray. Add almonds to the slow cooker. Cover and cook on high for 2 1/2 hours or on low for 4-5 hours. Set a timer and stir the almonds every 30 minutes.
• Line a large cookie sheet with parchment paper. Pour almonds onto the parchment and separate chunks of almonds and let cool. When almonds are cooled, enjoy! Store almonds in airtight container. Almonds will stay good for several weeks.

SLOW COOKER CINNAMON SUGAR CANDIED ALMONDS

Steps:

• Spray your slow cooker with non-stick spray and set aside.
• In a large bowl, add the sugar, brown sugar, cinnamon, and salt. Whisk together.
• In another large bowl, add the egg white and vanilla and whisk until frothy.
• Pour the almonds in the egg mixture and toss them around to coat thoroughly.
• Pour the coated almonds into the sugar mixture and toss to coat.
• Pour the entire mixture into the slow cooker and turn to low.
• Cook for 3-3.5 hours, stirring every 20 minutes. It will look like not much is happening for a long time but your house will smell good!
• After 3 hours, pour in 2 Tablespoons of water and stir well. If they look dry, add another 1 Tablespoon of water. This is going to make the crunchy coating and things will start looking right.
• Replace cover & cook for another 20-30 minutes.
• Meanwhile, line a baking sheet with parchment paper.
• When done, pour the almonds onto the prepared baking sheet and separate any that stuck together. Let them cool slightly to harden then enjoy!

SLOW COOKER CINNAMON-SUGAR CANDIED ALMONDS

Steps:

• Spray a slow cooker with nonstick spray.
• Combine sugar, brown sugar, cinnamon, and salt in a large bowl with a whisk. Combine egg white and vanilla in another large bowl, and whisk until frothy. Pour almonds into the egg mixture and toss until thoroughly coated. Transfer to the sugar mixture and toss to coat. Empty everything into the slow cooker.
• Cook on Low for 3 to 3 1/2 hours, stirring every 20 minutes. After a couple of hours your house will start smelling good.
• After 3 hours pour in 2 tablespoons water and stir well. If almonds look very dry, add 1 more tablespoon water to create a crunchy coating. Cook for 20 to 30 minutes more.
• Line a baking sheet with parchment paper. Pour almonds onto the sheet and separate any almonds that are stuck together. Allow to cool slightly to harden before serving.

SLOW COOKER CANDIED NUTS

Steps:

• In a greased 3-qt. slow cooker, mix butter, confectioners' sugar and spices. Add nuts; toss to coat. Cook, covered, on low 2-3 hours or until nuts are crisp, stirring once., Transfer nuts to waxed paper to cool completely. Store in an airtight container.

CROCK POT CINNAMON ALMONDS RECIPE - (4.4/5)

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

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.

CANDIED ALMONDS

Steps:

• Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.