- Cooking spray
- 1 1/2 c sugar
- 3 T cinnamon
- 1/8 t kosher salt
- 1 egg white
- 1 1/2 t vanilla extract
- 3 1/4 c whole raw almonds
- aluminum foil or parchment paper
I found these on the Year of Slow Cooking website. It’s a great paleo site, even if this recipe doesn’t quite meet the criteria. These are a great nibbler during football games, but you have to careful or you’ll eat the entire batch!
Use a 4-quart slow cooker. Heavily spray the stoneware well with cooking spray. This will make clean up later SO much easier!
In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.
In a larger mixing bowl, whisk together the egg white and vanilla extract until it’s foamy. Pour the almonds into this bowl and stir well to coat. Add in the cinnamon and sugar mixture to the nuts and stir well to coat. I tried this in a plastic bag and there were just too many nuts to get a great cover of seasoning. Stirring in the bowl worked best.
Pour the coated almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds closest to the stoneware burned.
When the nuts are done, pour them onto the foil or parchment. I used a lined baking sheet so that they were easier to move later.
Once everything is cooled, store in a Ziploc bag or air-tight container in the refrigerator to keep everything crisp. These taste just like the candied almonds at the mall and are addictive!