Crockpot Cinnamon Almonds
- 1 1/2 cup sugar
- 1 1/2 cup brown sugar
- 3 T cinnamon
- 1/8 t. salt
- 1 egg white
- 2 t. vanilla
- 3 cups almonds
- 1/4 cup water
Mix sugars, cinnamon and salt. Set aside. In another bowl, whisk egg whites and vanilla until frothy.
Thoroughly coat almonds in the egg white mixture. Add cinnamon mixture to almonds and toss to coat.
Thoroughly spray the crockpot with cooking spray and add almond mixture. Cook on low 3-4 hours stirring every 20 minutes.
In the last hour, add 1/4 cup of water and stir well to ensure a yummy crunchy coating.
Make sure to cook the almonds for 45 minutes after adding the water and stir really well. Place almonds on parchment paper to cool, separating them so there are no large mounds.