Ingredients
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar
- 3 tablespoons cinnamon
- 1/2 teaspoon salt
- 1 egg white
- 2 teaspoons vanilla extract
- 3 pounds roasted almonds (3-16 ounce or so bags- this can be a little less depending on the brand) make sure they’re roasted and not raw for the best crunch
- 1/4 cup water
Method
- In a medium bowl, stir together the granulated sugar, brown sugar, cinnamon, and salt. Set aside.
- In another bowl, use an electric mixer to whisk the egg white and vanilla until frothy—about 3 minutes.
- Add the roasted almonds to the egg white mixture and toss until completely coated.
- Pour in the cinnamon sugar mixture and mix until every almond is covered.
- Spray the inside of your slow cooker with non-stick spray. Add the almond mixture.
- Cook on LOW for 2 1/2 hours, stirring every 30 minutes.
- During the last hour, pour in the 1/4 cup of water and stir well.
- This helps the cinnamon sugar caramelize and gives the almonds that signature glossy crunch.
- Spread the almonds onto a parchment-lined baking sheet and separate them into a single layer.
- Let cool for 30 minutes, then store in an airtight container for up to 1 1/2 weeks.
Nutrition
Notes
Serving size is 1/4 cup
You'll want to use 3-16 ounce (or so size) bags of roasted almonds- the size can be a little less depending on the brand, like 12-14 ounce bags. I found 16 ounce bags of roasted almonds at my local Aldi for $5.95 each.