Slow Cooker Almonds are the perfect thing to have on-hand when you’re in the mood for something sweet! They make a wonderful addition to cookie trays for the holidays, and they’re great for edible gift giving, too. Here, we’ve used the same easy recipe two slightly different ways to offer a little more variety for all the sweet lovers in your life!
What’s To Love
Almonds. If you’re an almond fan, these little bites of cinnamon-y bliss are sure to be a favorite! We’ve made this recipe juuuuust a few times over the years, so we’ve learned a thing or two.
First of all, we’ve discovered that less than half the sugar called for in most slow cooker almonds recipes is actually needed. Second of all, timing is everything. Just by changing the amount of time that the almonds cook, you essentially change the way the almonds look – and taste – in the end. Both ways are really good. Decide for yourself by trying them both. The details are in the recipe below!
What You’ll Need
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Fine sea salt
- An egg white
- Vanilla extract
- Almond extract (optional)
- Whole almonds
- Water – for Version II of this recipe
- A slow cooker with a 10 (or more) cup capacity
- Two bowls
- Parchment paper
Here’s The Story
There are lots of different recipes for slow cooker almonds, and many of them call for the exact same ingredients. There are often slight variations, and whether original sources are named or not, most of the recipes I’ve seen seem to be a variation of the same recipe.
We’ve played with countless adaptations over the years, and this one – with a lot less sugar – is our favorite.
Mix and match the “sugared” version of this recipe with the “caramel-y” version, and with almost no additional effort, you’ll have “two” sweet treats from just one recipe.
- ½ cup granulated sugar
- ½ cup light* brown sugar
- 3 tablespoons ground cinnamon
- ⅛ teaspoon fine sea salt
- 1 egg white*
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract*
- 3 cups whole almonds
- 2 – 4 tablespoons water (for Version II)
- VERSION I and II
- Spray your slow cooker* with cooking spray, turn on low, and cover while you prepare the almonds.
- In a mixing bowl, add the granulated sugar, brown sugar, cinnamon, and sea salt, and set aside.
- In a second mixing bowl, add the egg white, vanilla and almond extracts, and whisk until the mixture is frothy. Toss the almonds into the mixture and stir well, making sure all the almonds are coated with egg white mixture. Pour the cinnamon and sugar mixture into the bowl, and stir well again, making sure all the almonds are coated with cinnamon and sugars.
- Pour the coated almonds into your slow cooker, and cover. Stir the almonds every 15 – 20 minutes for two, to two and a half hours.
- TIMING: Because all slow cookers cook differently, you can determine after 2 – 2½ hours whether you feel the almonds are “done” to your preference. They’ll have a sandy, sugared appearance, and they’ll smell wonderfully toasty and warm.
- For the “sugared” version of this recipe, remove 1½ cup - or all - of the almonds from your slow cooker and spread them out on a piece of parchment paper to cool. Separate any almonds that may have stuck together. There may still be some loose cinnamon and sugar at the bottom of the slow cooker… Just pour it out with the almonds.
- To make the “caramel-y” version of this recipe, leave almonds in the slow cooker for another 30 minutes to 1 hour (totaling about 3 hours). The almonds will begin to stick together a bit more as the sugars caramelize. Add 2 – 4 tablespoons of water (2 tablespoons if you’re caramelizing half of the recipe, 4 tablespoons if you’re caramelizing the full recipe).
- Stir every 10 minutes after adding the water. The mixture will darken and get stickier. The longer you leave it, the richer the caramel flavors become. Three hours is typically long enough for the caramel to set, but you can leave it up to 4 hours if you want an almost coffee-like coating. It’s all up to you… Just make sure to stir often to keep the almonds separated!
- When done, pour the caramelized almonds onto a piece of parchment paper to cool. When cool enough to handle, break any clusters apart by hand and toss the almonds occasionally until they’re completely cool.
- Store almonds in air tight containers at room temperature for up to 5 days. Refrigerate up to two weeks, or freeze up to a month.
*Since this recipe calls for just one egg white, you can reserve the yolk to use in my fave Cherrie Jubilee Cookies recipe!
*If you don’t have almond extract, just use 2 teaspoons of vanilla extract.
*For best results, use a slow cooker with at least a 10-cup capacity. Smaller capacities will work, too, you’ll just have to be a bit more careful when stirring the almonds.
Recipe adapted from The Recipe Critic.
Making this Slow Cooker Cinnamon Sugar Almonds recipe?
I’d love to know which version you made, and/or which one you liked best!
Make sure to hashtag #baconfatte or tag @baconfatte in your social media posts!