Thursday, November 22, 2012

Cinnamon Almonds

This is HANDS DOWN the BEST recipe I have tried from Pinterest. This will be hard to beat! I have wanted to make them for awhile, but I didn't have a reason to make it. Thanksgiving was perfect for it!

Here is the original recipe. As usual, the Italics are my notes and the pictures are my own.


1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt (I Skipped)
1 Egg White (I read the recipe wrong and did the whole egg but seriously it turned out great!)
2 tsp. vanilla
3 Cups Almonds (I bought the big bag of whole almonds from CVS (23.5 oz i think) which equaled 4 cups and used the whole thing)
1/4 C. Water

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white (or whole egg)and vanilla until it’s a little frothy (mine never frothed). 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. 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 (I added the water after 2 hours, then cooked for another hour afterwards)**

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.

I had beautiful, crunchy,sugary, dark brown coated almonds. There was quite a bit of leftover sugar bits (and I brazenly snacked on that too!)


No comments:

Post a Comment