Cinnamon Sugar Almonds
- 1 1/2 cups Sugar
- 2 Tbsp Cinnamon
- 1/8 tsp Salt
- 1 Egg White
- 2 tsp Vanilla Extract
- 3 cups (16 Oz Bag)
- Whole Raw Almonds
- 1/8 - 1/4 cup Water
- Read more: http://restaurant.betterrecipes.com/copycat-nuts4nuts.html#ixzz3tvJsN2tA
Adapted from restaurant.betterrecipes.com
In a large mixing bowl, combine sugar, cinnamon, and salt. Set aside.
In another large mixing bowl, whisk together the egg white and vanilla extract. Add almonds and stir well to coat. Sprinkle the cinnamon mixture over the nuts and toss to coat.
Place the almonds in slow cooker and cover. Cook on high for 2 hours, stirring every 30 minutes.
After 2 hours, add water. Start with 1/8 cup and add up to 1/4 of a cup to liquefy the sugar. Cook for 30 minutes covered, stir and cook for an additional 30 minutes uncovered.
Remove the almonds from the slow cooker and spread on a sheet of non-stick foil to cool. Separate the nuts to keep them from sticking to each other.) When completely cool, store in an airtight container.
Read more: http://restaurant.betterrecipes.com/copycat-nuts4nuts.html#ixzz3tvJwVlSj