HI! I made the most amazing and easy to do cinnamon almonds, ate them all, and DIDN’T TAKE A SINGLE PICTURE. Best blogger ever. Whatever though. I was enjoying my weekend with my family and not even thinking about this post….
You’ll have to use your imagination to envision the real gloriousness of these treats because this recipe is one you will want to use all the time. You’ll be glad I didn’t wait until I made them again to post this recipe! These make GREAT gifts around the holidays and the most divine snacks. (Your host for Thanksgiving? Christmas for the people at work? etc)
Here’s an example pic of what they would look like if I had taken pictures:
These pretty nuts are mine!
I made a batch just so I could take a picture for you all!!!
You know how you walk through the stadium at a ball game and the smell of fresh cinnamon almonds roasting Ninja attacks you and drools forms at the corner of your lips? I do. I know it well. And I was determined to have it on my own. Really, those little bags are expensive. After several okay versions, I finally created the winner and I’m nice enough to share.
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water
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.
Thoroughly spray with Pam, or whatever, the stoneware of your large crock pot (mine is a 4 quart). Add the divine mixture of almonds and sugars to the crock pot and turn it to low.
Cook ( with the lid on) 3-4 hours stirring every 20 minutes (I only did 3 hours). In the last hour, add the 1/4 C. 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 45min to an hour.)
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 (if you can wait that long!). The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
I had beautiful, crunchy,sugary, dark brown coated almonds. There was quite a bit of leftover sugar bits (and I brazenly snacked on that too!)
Store in an airtight container (mine never made it to a container )
Making these for gifts is really easy, inexpensive, and always appreciated. Per usual, I suggest subscribing to Plaid Barn, as they often have wrapping kits as the daily offer!
Enjoy your TACO TUESDAY!!! Hey, while you’re enjoying your almonds, why don’t you LIKE me on FACEBOOK (sound desperate enough for you?!?!)