Crockpot Monday: Sugared Cinnamon Almonds

Sugared Cinnamon Almonds:

Ingredients:

cooking spray

1.5 cups sugar 

3 Tablespoons cinnamon

1/8 teaspoon kosher salt

1 egg white

1.5 teaspoons vanilla extract

3 1/4 cups whole raw almonds 

aluminum foil or parchment paper

Directions: 

Use a 4-quart slow cooker. Spray the insert 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.

Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so.

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.

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