Monday, November 22, 2010

Sugar Cinnamon Almonds

I talked here about how John and I made some sugar/cinnamon almonds on Halloween in the crock pot and I forgot I never wrote a post on it. He got the idea and recipe from this blog and decided to make them. We first had these type of almonds from a street vendor in NYC and have gradually started seeing them places like in the mall. These ones we made at home were just as good (maybe better) and will something good for holiday get togethers!

cooking spray
1 1/2 cups sugar (try not to freak out on me)
3 tablespoons cinnamon
1/8 teaspoon kosher salt
1 egg white
1 1/2 teaspoons vanilla extract
3 1/4 cups whole raw almonds
aluminum foil or parchment paper

Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.
In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches).
Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.
When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container.



Jennifer said...

These look so yummy! I can almost smell them through my screen!!

Kathy said...

those sound delish! thanks for sharing!

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