Slow Cooker Cinnamon Almonds

• servings: 4 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

4 cups (480 grams) raw almonds

1 1/4 cups (250 grams) granulated sugar

1 1/4 cups (250 grams) light brown sugar

3 tablespoons (20 grams) ground cinnamon

1/4 teaspoon salt

1 large egg white

2 teaspoons (10 milliliters) vanilla extract

3 tablespoons (44 milliliters) water

Directions

Lightly grease a large slow cooker. Add the almonds.

In a large bowl, combine the granulated sugar, brown sugar, cinnamon, and salt.

In another bowl, beat together egg white and vanilla extract until frothy.

Pour the frothed egg white mixture over the almonds in the slow cooker and toss well to coat.

Pour in the sugar mixture and toss again until evenly combined.

Cover and cook on low heat for 3 hours, stirring every 20 minutes.

After 3 hours, stir in 3 tablespoons (44 milliliters) water.

Continue to cook, stirring every 20 minutes for another hour to make 4 hours total.

If the mixture is still too dry and crumbly, stir in another tablespoon or two of water.

Line a rimmed baking sheet with parchment.

Use a slotted spoon to transfer the almonds to the prepared baking sheet in a single layer, separating the almonds as much as possible with a fork.

Allow to cool completely before storing in an airtight container at room temperature for up to 1 week.