Slow Cooker Cinnamon Sugar Almonds – Two Ways!

Slow Cooker Cinnamon Sugar 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 prepared the same easy recipe in slightly different ways to offer a little more variety for all the sweet lovers in your life!

This recipe was originally published in November 2017. Updated November 2021.

What’s To Love

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. That said, we prefer lightly sweet (versus super sweet) things in our house. If you’re a sugar lover, go ahead and add more if you like.
• Second: 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!

Version I – “Sugared”

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

Version II – “Caramel-y”

Less Is More

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.

Suggestions for these Slow Cooker Cinnamon Sugar Almonds 

Mix and match the “sugared” version of this recipe with the “caramel-y” version, and you’ll have “two” sweet treats from just one recipe!

Make double batches if you’re serving these almonds for parties… They disappear very quickly!

IF you have any almonds left over, chop them up and enjoy them with yogurt, oatmeal or granola. You can also crumble them on top of other cookies or even ice cream!

These almonds also make a great topping for ice cream, yogurt, bars, fruit crisps and muffins, and even salads. More reasons to make a double batch!

These almonds also make the perfect Edible Gifts! Package them in cute glass jars, boxes or or treat bags decorated with ribbon, and you’re all set!

Feel free to experiment with other types of nuts and different spices if you wish.

Storage Note: Whether packaging these almonds for gifting, or storing them for snacking, make sure to let them sit out and dry (about three hours, stirring occasionally to avoid sticking) after taking them out of the oven. That way, they’ll stay crunchier. If you pack them up before they’re fully dried, the nuts will get a little softer. I’ve included more prep and storage notes below!

Enjoy!

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Slow Cooker Cinnamon Sugar Almonds – Two Ways!

Slow Cooker Almonds are perfect to have on-hand when you’re in the mood for something sweet! Here, we’ve used the same easy recipe two slightly different ways to offer variety for all the sweet lovers in your life!

Cuisine Nuts, Sweet &amp

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 3 cups

Author Michele Phillips, BaconFatte.com

Ingredients

• ½ cup granulated sugar
• ½ cup light* brown sugar
• 3 Tbsp. ground cinnamon
• 1/8 tsp. fine sea salt
• 1 egg white*
• 1 tsp. vanilla extract
• 1 tsp. almond extract* (optional; or use 2 tsp. vanilla)
• 3 cups whole almonds
• 2 – 4 tablespoons water (for Version II)

Instructions

1. VERSION I and II
2. Spray your slow cooker* with cooking spray, turn on low, and cover while you prepare the almonds.
3. In a mixing bowl, add the granulated sugar, brown sugar, cinnamon, and sea salt, and set aside.
4. 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.
5. 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.
6. 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.

Version I:

1. 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.

Version II:

1. 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).
2. 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!
3. 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.

4. Make sure to let the almonds cool and dry completely for a few hours before covering/storing. 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.

Recipe Notes

*I usually use light brown sugar when I make these slow cooker almonds, but dark brown sugar works well, too.
*Since this recipe calls for just one egg white, you can reserve the yolk to use in my fave Cherries 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.

Looking for more warm, Cinnamon-y recipes? Here you go!

Apple Pie Bread with Oatmeal Crumb 

Double Apple Streusel Bread

Apple Cinnamon Ribbon Bread

Spiced Bakery-Style Ginger Pear Muffins

Rhubarb Oat Muffins with Cinnamon-Butter Crumble

Or try these Oatmeal Cookies with Cranberries, Golden Raisins, and Chinese 5-Spice !

Making this Slow Cooker Cinnamon Sugar Almonds recipe?

I’d love to know! Leave a note in the comments below, or share on Facebook, Pinterest, Instagram, and Twitter .

Make sure to use the #baconfatte hashtag and tag me @baconfatte in your social media posts!

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