Slow Cooker Sugared Cinnamon Almonds

By Gerry

Ingredients

• 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

Details

Servings 10
Adapted from google.com

Preparation

Step 1

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.