|
|
|
Crock Pot Cinnamon Almonds
|
|
|
1
Reviews
|
|
By:
Sharon Green
|
|
Crockpot Cinnamon Almonds Appetizer Recipe uses white sugar, brown sugar, cinnamon, egg white, vanilla and almonds to create a delicious and tasty dessert which also makes a great appetizer.
|
INGREDIENTS
|
|
1 1/2 Cup Sugar
|
|
1 1/2 cup brown sugar
|
|
3 tablespoons cinnamon
|
|
1/8 teaspoon salt
|
|
1 egg white
|
|
2 teaspoon vanilla
|
|
3 cups almonds
|
|
1/4 cup Water
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
|
|
|
|
2:
Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.
|
|
|
|
3:
Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 cup of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)
|
|
|
|
4:
Note: You have to stir really well, especially as it gets later in the cooking process. Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
|
|
|
|
Print Preview
|
Rate This Recipe
|