This is a simple recipe for slow cooker cinnamon almonds. This delicious, spiced snack can be easily turned into edible Christmas gifts for your loved ones!
You can also add them to your menu when entertaining at home. Whether it is a Christmas gathering or New Year’s celebration, they will be a hit with your guests!
They can be easily part of your favorite trail mix or cheese board.
If you are enjoying them as a snack, why not serve them with a mug of gingerbread hot chocolate. It would be a delicious pairing on a cozy winter night.
In my recipe for cinnamon sugar almonds, I am using as few ingredients as possible. There is no need to combine 2 types of sugar or add any extras.
How to make cinnamon almonds?
Find out what utensils you need and read through the tips before you give the recipe a go!
Tools you will need
Slow cooker – You will need one. A 3.5-quart (3.5-liter) crock-pot is the perfect size for this batch but you can use any size you have. If you don’t have one, you can try making cocoa roasted almonds in the oven instead!
Measuring cups & spoons
Bowl & whisk – for frothing the egg white. The bowl does not have to be large as you can mix everything in the crock-pot. Instead of the whisk, a fork can be used – I use it all the time!
Bowl – Mix spices and sugar together.
Spatula/spoon – For stirring the sugared almonds.
Baking tray & baking parchment paper
- Almonds – Use whole almonds with skin on. The white almonds are already blanched and softish – these are not good for this recipe. Also, make sure they are not salted.
- Sugar – There is absolutely no need to be using 2 different types of sugar like I have seen many recipes do. Also, 1 cup is plenty. Don’t overfill the cup!
- Spraying crock-pot with oil – I have tried both ways and have not noticed any big difference. Because you will be stirring the mixture quite often, I don’t see a point in using oil at all.
- It is important to stir these spiced almonds well. This will prevent the ones at the bottom of your slow cooker from burning and help them dry. When they are done, they should not be sticky at all!
- Cool them down completely cooled before storing them! You can use a re-sealable storage bag or air-tight container or glass jar to keep them in. They should last up to a week, even more, if dried and cooled. Note: If you notice any of the nuts are sticky, even after cooling, eat them right away. Avoid storing these as they can spoil the rest of the batch.
Candied almonds are most popular during the Holiday season, but they are the perfect snack all year round. I tasted them one summer when visiting Tallinn, the capital of Estonia where they are sold on the streets of the Old Town.
Since then, I couldn’t wait to try making them at home. And now, you can do so too!
Slow Cooker Cinnamon Almonds
- In a medium bowl, whisk the egg white until frothy and stir in the almonds, making sure they are all evenly coated in the mixture.
- In a separate bowl, combine sugar, cinnamon, salt and nutmeg. Mix well before adding it to the almonds. Stir until all the almonds are well covered with the dry mixture.
- Transfer to a slow cooker, spread evenly and cook on low for 3 hours, stirring every 30 minutes.
- When ready, spread the almonds onto a baking parchment and let them cool completely.
- You can use medium or large eggs. You will only need the egg white.
- Use raw almonds with skin on. Unsalted.
- I used dark brown sugar, but you can use light brown sugar as well. Regular brown sugar will also work.
- 1 serving = ¼ cup of almonds.
- Cooking time can vary slightly. If the almonds are not dry, I suggest adding more time.
- It will take about 2 hours before you start noticing the almonds going dry so be patient. If you feel they need to be in the crockpot longer, extend the cooking time but make sure to stir well to avoid burning them.
- Cool down completely before storing them in a re-sealable storage bag/air-tight container!