In med. sized bowl, mix together sugars, cinnamon,
and salt. Set aside. In another med. 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 the stoneware of your
large crock pot -. Add the divine mixture of
almonds and sugars to the crock pot and turn it to
low. Cook, with the lid on, 3 to 4 hours stirring
every 20 minutes. In the last hour, add the 1/4 C
water and stir well. This ensures a crunchy yummy
coating. Make sure after adding the water to cook
the nuts for another 45 min to an hour. You have
to stir really well, especially as it gets later
in the cooking process.
Line a baking sheet with parchment paper and spread
the almonds flat to cool - if you cah wait that
long. The almonds will be sticky at this pint so
make sure you separate them a little and have no
large mounds.
I had beautiful, crunchy, sugary, dark brown coated
almonds. There was quite a bit of leftover sugar
tidbits. I used this to make a wonderful cinnamon
syrup for hot cakes in the ratio of 1 part water to
2 parts sugar.
Originally Submitted
5/19/2013
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