I love almonds. They are wonderful as a snack, in baked goods, or even sprinkled on salads. With the addition of cinnamon, these almonds become absolutely addicting. While this recipe uses the slow cooker, it is not a leave it and forget about it type. You still have to give the almonds a quick stir about every 20 minutes. The preparation is well worth it. As they cook, the smell of cinnamon-sugary goodness permeates through the kitchen. Chad came home from work and said the house smelled like Christmas. These would be great as a snack to serve when company is over or even to give out as holiday gifts.

Slow Cooker Cinnamon Almonds Recipe

Adapted fromThe Recipe Critic

Print Pin Slow Cooker Cinnamon Almonds A recipe for Slow Cooker Cinnamon Almonds Prep Time 10 minutes Cook Time 3 hours 0 minutes Total Time 3 hours 10 minutes Servings 4 Cups Ingredients 1 1/4 cups granulated sugar

1 1/4 cups light brown sugar

2 1/2 tablespoons ground cinnamon

pinch salt

1 egg white

2 teaspoons vanilla extract

4 cups raw almonds

1/4 cup water Instructions In a large bowl, combine sugar, brown sugar, cinnamon, and salt.

In another large bowl, beat together egg white and vanilla extract until frothy. Mix in almonds until well-coated. Coat the almonds with the cinnamon sugar.

Lightly grease a large slow cooker. Add the almonds and cook on low 3-4 hours, stirring every 20-30 minutes. During the last hour, stir in 1/4 cup water until the sugar turns from powdery to syrupy.

Use a slotted spoon to spread out the almonds in a single layer on parchment, separating the almonds as much as possible with a fork. Let cool and store in an airtight container.