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Do you know those delicious cinnamon almonds at the mall? Well these are SO much better! And you can make them for about the same price you pay for one of those tiny bags. I LOVED the way this made my house smell! It seriously makes me want to make a batch daily. The brown sugar and cinnamon mixture gives an AMAZING flavor and the perfect crunchiness.... I almost think that the ones at the mall are a little too crunchy. And how perfect are these for gifts for the holidays? I feel like I have to spread the deliciousness of these and give them to all my friends and family!
Rating: 5 stars Difficulty of Recipe: 3 stars
Things that I changed: Nothing
Things that I would do differently next time: Reduce the amount of sugar.
Will I make these again? Everyday ;)
Recipe From: Detrimental Beauty
Ingredients:
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
1. Mix together in a large bowl sugars, cinnamon, and salt.
2. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.
3. Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture to the almonds and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almondsBe prepared for your house to smell amazing!
4. You want to cook for about 3-4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.
5. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to seperate them the best that you can and let them cool!
*Update: There is a lot of sugar left over in this. You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water. I am going to be testing it out this week. Also your almonds will be very dark and clump together. Just spread them out and try to unclump them as best as possible and let them cool.
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
1. Mix together in a large bowl sugars, cinnamon, and salt.
2. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.
3. Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture to the almonds and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almondsBe prepared for your house to smell amazing!
4. You want to cook for about 3-4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.
5. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to seperate them the best that you can and let them cool!
*Update: There is a lot of sugar left over in this. You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water. I am going to be testing it out this week. Also your almonds will be very dark and clump together. Just spread them out and try to unclump them as best as possible and let them cool.
These would be gone in no time around here! So addicting!
ReplyDeleteAlmonds are my fave and these look perfect for the holidays! Thanks for following me and inviting me over:) I'm a new follower of your blog and love the review concept!! Very creative! Have a nice weekend.
ReplyDeletehttp://stellabskitchen.blogspot.com
These almonds were amazing! We were all fighting over them yesterday. So good and thanks for sharing!
ReplyDeleteUmmm, those look so yummy! Thanks for stopping by my blog Alyssa! Love what you're doing here... looks like I could find some great recipes!!! Am your latest follower :)
ReplyDeleteIlda
http://www.ilovedoingallthingscrafty.com/
That smell gets me every time! I really wish I was eating some of these right now!
ReplyDeleteI LOVE cinnamon almonds but never buy them because they are so overpriced (so, I basically torture myself while I shop around the mall..)--I will definitely be making these! Thanks for sharing!
ReplyDeleteOh my goodness!!! Yum!!! I am definitely going to have to try these!! Thanks for sharing!
ReplyDeleteCheck out our blog at http://moresisterstuff.blogspot.com/
Thanks again!
What a delicious fall recipe! I would love to have you stop by 'Or so she says...' today and share some of your great ideas with my readers! The 'Your Great Idea' link party runs every Sat through Tuesday. Hope to see you there! www.oneshetwoshe.com
ReplyDeleteThese look great! Think you could sub pecans?
ReplyDeleteYes! You can use any kind of nut! I am going to make a batch with pecans... I'll let you know how they turn out!
DeleteOh mercy. I always get these at festivals and can't keep them out of my mouth. I'm a little afraid to make them at home. ;-) The crock pot makes it too easy. I'm going to have to try it. Thanks for sharing!
ReplyDeleteThese look so delicious! My family and I enjoyed some almonds similar to this at our State Fair this year, and now I won't have to wait til next summer to enjoy them. For those who need to know, these are also gluten free - a HUGE plus!
ReplyDeleteOh my! Not only would these be good, but I would love smelling them all day! Found you via the link party. :) http://whatchamakinnow.com
ReplyDeleteDoes anyone know if these freeze well?? or their shelf life?? Trying to get Christmas presents done early, but don't want to give something that has past it's peak...
ReplyDeleteI made these today and they looked and smelled fabulous while cooking...until I added the water. As soon as I did that they went from looking light and sugary to dark and fudgy. I am still going to cook them for another hour like the recipe says... but I'm worried that I just ruined my almonds! I'm sure they will still taste good... but they don't look ANYTHING like the sugary almonds that I was hoping for. What did I do wrong?!
ReplyDeleteIf I can remember right mine did the same thing. Don't worry, I think that they are fine. If you followed the recipe, they should look just like mine as pictured. Let me know if they turn out!
DeleteDo you think it would work with granulated splenda and splenda brown sugar blend?
ReplyDeleteI just made them using regular sugar and Splenda brown sugar blend because it was all I had in the house. They turned out great!
DeleteThese look fantastic! I want to make them right now...but it is midnight....so I will have to wait! For the almonds, should I use raw or plain roasted?
ReplyDeleteMine didn't get the crunchy outside coating... they're still just "sugary." I'll try a second batch in my larger (but much newer) crock pot... maybe didn't get hot enough throughout the whole process??? Any other ideas?
ReplyDeleteI think I remember mine being still sugary but having a little bit of a crunch to them. Once I layed them onto the pan to cool they did harden. I am going to make them again to remember exactly!
DeleteI'm going to make these right now so I'll check in tomorrow morning and let you know how they turned out!
ReplyDeleteJust made these... (1) they taste great! I will definitely be making these again. (2) I think next time I'll make it with 4 cups of almonds. I have tons of "sauce". (3) I recommend spooning out the almonds onto the parchment to cool instead of pouring it like I did. It cooled faster than I was able to get the center spread out. Now I have Cinnamon Almond Brittle. :) (4) I needed the space of two baking sheets for cooling so that the almonds didn't stick together.
ReplyDeleteFantastic recipe! Thanks for sharing.
I usually buy raw almonds and roast them myself. Do you use already roasted almonds or do the almonds roast in the crock pot?
ReplyDeleteI used raw almonds but I wonder how they would turn out with toasted?? I may have to experiment!
DeleteQuestion -- what kind of almonds? Raw? Toasted? We use lots of almonds around here so I'm not assuming a type! :)
ReplyDeleteHi! I used raw almonds! :) :) Let me know if you make them and how they turn out! Have a great day!
Deletecan you double the recipe & make a double batch?
ReplyDeleteYes I am sure you can! Just use a big crockpot! One that could hold 6 cups of Almonds. :)
DeleteIm making a double batch right now, kinda sugary....hope they turn out! Smells delicious!!
DeleteI am allergic to Almonds, could I use peanuts?
ReplyDeleteYou could or I have heard they are also good with Walnuts and Pecans! :)
DeleteProbably a dumb question, but what about using three or four different kinds of nuts? I think that would be great! Thanks! :)
ReplyDeleteOh my gosh.... I think you just took this recipe to a whole nother level!! I must try that next time!! YUM
DeleteI made these for Thanksgiving, and the 3 tablespoons of cinnamon seemed to be way too much. I figured it wasn't 3 teaspoons because that would be 1 tablespoon. Did anyone else feel like too much cinnamon? I'll try again, using 2 tablespoons to see if it's better. Crunchy, and good though, in spite of it.
ReplyDeleteI liked the cinnamon in them but it may be strong for some... Just try reducing it a little next time. Let me know if they turn out better for ya! :)
DeleteWell I live in France where they have not many malls and where they don't care for cinnamon, so I was thinking -'WHAT am I missing out on???' Made these for my girlfriends at our Thanksgiving feast and let me tell you... WOW. SO easy. I have a very small crock pot (1 qt) so just cut down the recipe. Added the water slowly, it was fine after the hour. WILL be making these again. What are YOU waiting for?
ReplyDeletewww.exasperatedexpatriate.com
www.homesickandhungry.com
http://www.etsy.com/shop/LaBelleOmbrelle
What can you use instead of an egg, if you don't eat eggs? Thanks in advance!
ReplyDeleteJulie the egg white is more to coat the almond so that the sugar coating sticks... you can't taste the egg in it.... But I am sure you could try a little water mixed with flour and coat them in that?? I am not sure it that would work but you could try! Hope this helps! :)
DeleteThanks so much! :) Have a great weekend!!
DeleteJulie, did you try these with something other than egg? I have an egg-allergic son but would love to try these with some sort of substitute!
DeleteI am curious about the egg allergy - is it the protein in the egg or the entire egg? Not that I would recommend using your child as a test, but I would think the allergy would be from the protein. Do allergist know this? I have not had to deal with an egg allergy, but would like to know, especially when I think of whites as harmless, when maybe thats not the case!
DeleteAnyway, found this site for substitutes: http://www.myrealfoodlife.com/part-2-how-to-substitute-eggs-and-binding-agents/
I made my batch and used less sugar, but also tossed my almonds before placing in croc pot, and added a portion of the sugar after the first hour. Just finishing now, but the "taste tests" have been excellent. Not having any clumping issues :)
Great recipe, thanks!
How easy and yummy. Have a double batch cooling on my kitchen table now. I am so glad I did a double batch! I can (ha ha ha ha) save some for later :)
ReplyDeleteNot being a cook, i'm confused at the instructions.
ReplyDelete1. Mix together in a large bowl sugars, cinnamon, and salt.
2. In another bowl with a whisk, mix together the egg white until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.
#2: Do i mix the dry stuff in #1 in with the egg white OR do I frothy up the egg white then add the almonds to it to coat with the egg white?
3. Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture and turn it to low. Be prepared for your house to smell amazing!
When did the Cinnamon become Cinnamon almond unless i need to mix dry #1 with frothy Egg white?
Maybe i just need more coffee.
Ok let me see if I can help you out better! :)
DeleteYou are going to have 2 bowls. In the first bowl, mix together the brown sugar, cinnamon, and salt. Set that bowl aside.
In the second bowl, mix together with a whisk the egg white and vanilla until it gets frothy. Add the almonds to this mixture and coat. Now add the coated almonds to your first bowl (The sugars) and coat in the sugar and dump this in your crockpot.
Then you will cook on low 3-4 hours. Stirring every 20 minutes. In the last hour of the cooking process add the water and stir. This will start to give the almonds the crunch. When they are done cooking, lay the almonds flat on a cookie sheet with parchment paper and let them harden and cool.
Let me know if you need anything else! I hope this turns out for ya! :) :)
Thanks.. I thought that might be it but I didn't want to over think it.
DeleteThank you! I was wondering the same thing. :)
DeleteOk..i'm doing these today.. so far so good...i'm 1.3 hours in.. I think next time Ill put the Almonds in the bowl first then pour the vanilla/egg white mixture over them as i had some none coated in the middle and a little left over frothy whites. did i mention I really am not a cook? And it does make my house smell amazing.
Deletemy kids are allergic to almonds but do you think i could use peanuts and get the same results?
ReplyDeleteIm not sure how peanuts would work out but I am sure that you could! You could also try pecans or walnuts. Let me know if you use peanuts and they work out for ya!
DeleteI think I just figured out what I'm giving as co-worker gifts! Sounds delicious and easy!
ReplyDeletejust made these they are great!!
ReplyDeleteMine turned like dark brown and not like brown when cooled. It's still very good but don't look at all like the picture.. Is this normal?
ReplyDeleteI used Splenda for sugar and brown sugar, and sea salt instead of regular salt.
I am not too sure if it was the splenda that made them darker?? I may have to make them with splenda to test them out! :)
Deletehave the brown sugar egg etc almonds come tuesday christmas pres on the way,
ReplyDeleteI made these this afternoon for the first time and they were great! If I put them in a container in the fridge do you have any idea how long they will last (until Christmas? I plan on gifting them they are so great... but should I make a "fresher" batch closer to Christmas?). Thank-you for sharing!
ReplyDeleteI was wondering the same thing! Lol I gave most of mine away but the ones that I kept for us only lasted in our house for a couple of days! I would probably make a fresher batch closer to Christmas if I were you! :)
DeleteI had a ton of sugar left over...is this right? I thought 1 1/2 cups each of both sugars seemed like a lot, other recipes I've tried only call for 1/2 cup of each
ReplyDeleteIf I can remember right I did too! I am going to make them this week maybe reducing the sugar a little bit! But I am afraid of reducing it to much because I want the almonds to get the delicious coating. :)
DeleteDo you keep the lid on the slow cooker during cooking?
ReplyDeleteYes you keep the lid on. Just keep stirring them every 20 or so minutes :)
DeleteCook on High or Low setting??. Could you use Crock pot liners instead of spray???
ReplyDeleteYou want to cook them on a low setting. And I'm not sure if you could use a liner or not.... The clean-up was actually pretty easy in my crockpot afterwards! I was surprised! :)
DeleteTOOK MY ALMONDS TO MY SPINNING GROUPS CHRISTMAS PARTY TO DAY ,THEY WERE A REAL WIN, REQUEST FOR RECIPE TO BE SHARED SAID IT ALL.THE HOUSE SMELT AS PROMISED, I USED A SLOW COOKER ON LOW STIRRED EVERY 20 MIN, LEFT THEM FOR 30 MIN ONCE AND ALMOST BURNT THE ALMONDS.OHHHHHHHHHHHH, I ALSO HAD SUGAR LEFT SO WILL EGGWHITE A SECOND BATCH OF ALMONDS. THANK YOU
DeleteI get so excited at Christmas time when I can smell these cooking at the mall! Now I can have that same experience in my home. AH I'm so excited. Thanks for sharing your great ideas.
ReplyDeleteCome stop by http://www.sugar-n-spicegals.com/
-Becky (Sugar-n-Spice Gals)
Hey so i just made these and they are amazing!! When i first put them on the parchment paper they the glaze seemed to not stick so well. But after they cooled for 10-15 minutes and the glaze was getting harder i just took a spoon and stirred them and it gave them the surgery look you get from the fair! i will be making these again!
ReplyDeleteOh my heavens! I am totally going to do this. Thank you for sharing!
ReplyDeleteSound delicious, on my list for this week! Just one question - what measurement are you using for the sugar, is it cups?
ReplyDeleteI just finished making a batch, and they turned out looking nothing like your photo above. I'm so sad. Mine turned out very dark brown and "burnt" looking, like a few of the previous commenters mentioned. I followed your directions exactly, too. When I added the water in the last hour, it turned the entire thing into a dark brown goo, and it just stayed dark brown and gooey. It's currently hardening on a pan, but it's basically like brittle. Ugh....I so would love to know what I should do differently to have mine coming out like your photo!
ReplyDeleteMine were very dark as well, there was just a lot of light when I took the picture. How did they end up tasting? Burnt at all?? And it will turn everything into goo once the water is added but should harden and taste delicious when finished....
DeleteIn the slow cooker as I type this. I used a "flax egg" & it worked perfect. I also added 2 c of pecans & 3 c of walnuts (hope I didn't overload the crockpot. Next attempt will be to use chipotle powder instead of cinnamon & then perhaps some hickory smoke with a bit of chili powder
ReplyDeleteI made these today and YUM!!!! Mine don't look as "sleek" as yours though. The coating is more "clumpy". How do you get yours to look so pretty?
ReplyDeleteThanks!!
Aren't they amazing?? My coating was pretty clumpy as well. I remember laying them out and having to break them apart and spread them out as best as I could.... I am going to reduce the sugar amount next time so I will let you know how they turn out!
DeleteI made these tonight and they are amazing!! TFS!
ReplyDeleteHugs,
Sami
Www.thescrapmaster.com
Just made these and they turned out black and gooey and burned tasting :( I am so bummed. Maybe my crock pot is too hot? It was on the low setting. If I try this again, maybe I will use the "warm" setting instead... not sure what to do. now I have mounds of burnt almonds! Maybe the squirrels will eat em ;) (Just kidding, I am afraid I would have millions of squirrels roaming the neighborhood crashing from their sugar high!)
ReplyDeleteOh no!! I hate when things don't turn out! I am so sorry! I would definitely try to make them again because they are so amazing! How long did you cook them for?? Did you keep stirring them? They should be darker but definitely not black! Lol Let me know if I can help so they turn out better the next time around!!
DeleteThese look great and your pics are fabulous!
ReplyDeletesugar-n-spicegals.com
Can anything be substituted for parchment paper?
ReplyDeleteCame across this recipe too late last night to make these, but started them this morning before anyone else was up!
ReplyDeleteI strayed from your posted recipe, substituted peanuts and dropped the sugars down to 3/4 c each. After placing them on the cookies sheet, I gave them a light sprinkle of sea salt.....now to wait until cooled to sample!
Thanks for the recipe!
All the almonds were coated really well until I added the water...the sugar coating just kind of rinsed off the almonds and sat at the bottom of the crock pot, rather than forming a crunchy coating.
ReplyDeleteI just made these, still in the crockpot...just added the water...almost done! Can't wait and my boys can't either!
ReplyDeleteI LOVE your blog! I've made several of your recipes and they turned out great every time!!!
ReplyDeleteI've featured this Slow Cooker Cinnamon Almonds recipe as our "featured blog recipe of the day" at http://thebestblogrecipes.blogspot.com/2012/12/slow-cooker-cinnamon-almonds.html . Everything is linked back to your site so my readers can get to know your blog since I think it is so great!
Thanks again for all the great posts :-)
Please help! I'm making there as part of a Christmas gift. The store was out of raw almonds, so I got the lightly salted, toasted almonds. Will those almonds work ok or do I have to alter the recipe in anyway? Almonds are my mom's favorite, so I didn't want to change the type of nut. Thanks for your help!
ReplyDeletePlease help! The store was out of raw almonds, so I got the lightly salted toasted almonds instead. Will this be ok or do I need to alter the recipe or anything? I didn't want to get a different type of nut because there are to be part of a Christmas gift and almonds are her favorite. Thanks for your help!
ReplyDeleteHmmmm I haven't tried them with toasted almonds. I would think that they will be ok they are just going to taste more toasted?? I hope that they turn out for ya! :)
DeleteI've made this recipe a few times now, each time adding more almonds to help spread out the amount of sugar since there is always some left over when I mixed it up. Doubling the amount of almonds (or halving the amount of sugar) works great (just be sure to use 2 egg whites instead of one if you're doubling the recipe). I opt to double the recipe since these are the perfect gift-giving treat!
ReplyDeleteI made this (my own version, at least) last night for my family's early Christmas celebration and everyone loves them - even my grandfather, who doesn't usually like cinnamon! I used the Emerald Cocoa Roast Almonds because I had a big container of them from Sams, and for sugar just used about 1 cup of white sugar mixed with a few tablespoons of molasses. Otherwise I followed this recipe. Thanks for sharing it!
ReplyDeleteOh yeah - I also mixed a little bit Jameson whiskey in with the water. So good!
ReplyDeleteHow are we supposed to know when it is close to being done?
ReplyDeleteAfter i mix the almonds into the sugar mixture, do i dump the entire bowl {sugar and nuts} into the crock pot orsift the nuts out and then put them into the crock pot?
ReplyDeleteThanks!!
You just dump the sugar and nuts in the crockpot at the same time! :)
DeleteHave you tried this yet with less sugar and water? I'd love to find out how that turned out so I know how much of each to use ... thanks!
ReplyDeleteCan this be done with macadamias?
ReplyDelete