Ingredients:
4 cups almonds
1 egg white
1 egg white
2 tbsp vanilla
1/8 tsp salt
3 1/2 tbsp cinnamon
1 1/4 cups sugar
1 1/4 cups brown sugar
1/4 cup water
Directions
1. Whip the egg white and vanilla until frothy. Add the almonds and toss until well coated.
2. In a separate bowl, combine the sugars, salt and cinnamon. Add the almond mixture and toss until well coated - toss REALLY well, two minutes at least.
3. Put in well-oiled slow cooker on LOW heat for 3-4 hours stirring well every 20 minutes or so.
4. At the beginning of the last hour add 1/4 cup water and again, mix really well. This gives it the candied crunch. Be sure to cook for an additional hour after adding water.
5. Spread out on a piece of parchment paper to cool. Store in airtight container for up to two weeks. Enjoy!
Notes:
I wasn't a stickler about every 20 minutes in the first few hours and they came out great. The mixing is really important during the final two hours of cooking, as that is when they start to stick a bit, so be sure to mix so the almonds stay separate as they become candied.
Alter this recipe by trying different spice combinations like hickory smoke flavoring, cayenne or honey!
Thank you to Stephanie Clunn, Macaroni Kid Publisher North Lake, FL for shraing this great recipe!
Thank you to Stephanie Clunn, Macaroni Kid Publisher North Lake, FL for shraing this great recipe!
