Crock-pot Cinnamon Sugar Almonds

Yum. Simple, sweet, crunchy, easy…yum.

Sometimes a sweet and salty almond (or walnut, or pecan, or maybe a peanut?) just hits the spot.

Cinnamon Sugar Almonds

1 1/2 cup white sugar, 1 1/2 cup brown sugar, 3 Tablespoons cinnamon, and 1/8 teaspoon salt, 1 egg white, 2 teaspoons vanilla, 3 cups almonds, 1/4 cup water.

While I feel tempted to tell you to lessen the sugar (I think I used 1 1/4 cup of each, and might try even less next time) I also know I missed a step (stirring every 20 minutes). So who knows if that makes a difference or not. Either way…yum.

1. Mix sugar, brown sugar, salt and cinnamon in a small bowl.

2. In a separate bowl, whisk egg white and vanilla until frothy. Toss with almonds until well coated.

3. Toss almonds with sugar mixture.

4. Thoroughly grease your ceramic crock-pot. Throw in the almonds and set temperature to low.

5. Stirring every 20 minutes (I didn’t see this step…some of my almonds burned) let your almonds cook on low for 2 1/2 hours. Stir in 1/4 cup water and let cook for another hour.

6. Spread your almonds out on parchment paper, separating to prevent clumping. Let cool.

Store in an airtight container…if they last that long.

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