Crockpot Cinnamon Roasted Almonds – a delicious recipe with egg whites, vanilla, almonds, sugar, brown sugar, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Spray a 6-quart slow cooker bowl with non-stick cooking spray. Set aside.
2
Add egg whites and vanilla to a large bowl. Whisk until frothy but not stiff. Add almonds and toss until they are all completely coated. Pour almonds into slow cooker. Add remaining ingredients (except the water) to slow cooker and stir with almonds until they are well coated.
3
Set slow cooker to low temperature. Cover. Cook 4-5 hours, stirring occasionally (at least once an hour). After 3 hours add 1/4 cup water to slow cooker and stir well. Cover and cook for the last hour (or two), stirring occasionally. Almonds are done when the coating begins to harden.
4
Spoon almonds onto parchment paper or silpat mats. Allow to dry. Serve and enjoy!
5
NOTES: Recipe can be halved. If you prefer you divide these onto 2 cookies sheets and can toss these in the oven at 250u00b0F for 45-55 minutes, stirring occasionally.
2696
kcal
Calories
175
g
Fat
242
g
Carbs
79
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 egg whites, 2 tablespoons pure vanilla extract, 3 lbs whole raw almonds, 2 cups granulated sugar, and more.
Yes, Crockpot Cinnamon Roasted Almonds falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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