SLOW COOKER SUGAR ROASTED ALMONDS

December 17, 2013

A lot of loved ones were impressed with this slow-cooked concoction. They are a budget conscious Christmas treat gift for friends. But first, let me tell you about my history with sugar roasted nuts.

After a Maroon 5 concert circa summer 2010, I was walking a great distance with my friends back to our car. I was famished, as all people are after a concert, due to steeply inflated prices at the venue. On this dusty, beaten field of grass, one member of my party spotted an abandoned, full package of dirty, but unopened roasted nuts. He promptly picked them up and began eating them.

I was half disgusted.

Half regretting I had not grabbed them first.

Getting tasty roasted cinnamon sugar edibles should not be this conflicting. So, now I make them in a crock pot.

SUGAR ROASTED ALMONDS from Rachel SchultzSUGAR ROASTED SLOW COOKER ALMONDS
Makes 3 cups

1 and 1/2 cup sugar
1 and 1/2 cup brown sugar
3 tablespoons cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoon vanilla
3 cups almonds
1/4 cup water

Pour sugars, cinnamon, and salt into base of slow cooker. Stir until evenly combined into a fluffy mixture. In a bowl, whisk egg white with vanilla. Add almonds and stir until coated with egg wash.

SUGAR ROASTED SLOW COOKER ALMONDS from Rachel Schultz

SUGAR ROASTED SLOW COOKER ALMONDS from Rachel Schultz-2

Pour almonds into slow cooker and mix with sugars.

SUGAR ROASTED SLOW COOKER ALMONDS from Rachel Schultz-3

Cook for 3 hours on low heat, stirring well every 20 minutes. After 3 hours of cook time, pour water into slow cooker and mix thoroughly. Cook for a final 1 hour on low, continuing to stir every 20 minutes. Line a baking sheet with parchment paper and spread cooked almonds to cool.

SUGAR SLOW COOKER ROASTED ALMONDS
 
Author:
Serves: 3 cups
Ingredients
  • 1 and ½ cup sugar
  • 1 and ½ cup brown sugar
  • 3 tablespoons cinnamon
  • ⅛ teaspoon salt
  • 1 egg white
  • 2 teaspoon vanilla
  • 3 cups almonds
  • ¼ cup water
Instructions
  1. Pour sugars, cinnamon, and salt into base of slow cooker. Stir until evenly combined into a fluffy mixture.
  2. In a bowl, whisk egg white with vanilla. Add almonds and stir until coated with egg wash. Pour almonds into slow cooker and mix with sugars.
  3. Cook for 3 hours on low heat, stirring well every 20 minutes.
  4. After 3 hours of cook time, pour water into slow cooker and mix thoroughly. Cook for a final 1 hour on low, continuing to stir every 20 minutes.
  5. Line a baking sheet with parchment paper and spread cooked almonds to cool.

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • Caitlin

    I made these last night to put in these cute decorative mason jars I made as Christmas gifts. Unfortunately, I will be making another batch today because my significant other ate the majority of them as they were cooling LOL! At least I know they will be a great gift! Thanks and happy holidays!

  • Bridget

    What type of almonds did you use? These look great!

    • Rachel Schultz

      Unsalted, raw

  • Anonymous

    Do you cook with the lid on or off?

    • Rachel Schultz

      On.

  • Lauren

    How long do they stay good for? Would like to make them in advance for a party, but want them to still taste fresh!

    • Rachel Schultz

      They’re definitely best right after they come out warm, but they last weeks in an air-tight container.

  • Katie

    any substitute for egg wash? My son is allergic to egg. This sounds delicious!! Thank you for the recipe!!

  • john

    How do you know when it’s the last hour? What should the almonds look like?

  • Lori

    OMG I just made these and they are absolutely delicious! I wasn’t sure if the egg wash was necessary but did it anyway and I’m glad I did because it makes the sugar stick to the almonds. These will make fabulous gifts, if there are any left!

    • Rachel Schultz

      Good to know. Thanks Lori!

  • Holly

    Will these still turn out if I double or triple the recipe?

    • Rachel Schultz

      Yes!

  • kaylah

    i take it back! i put it on high and ditched the lid and they are great!

    • Rachel Schultz

      Great! So glad to hear I didn’t contribute to making Christmas less merry.

  • Jen

    I tried to make these yesterday and maybe I added too much water but they came out way too gooey. I left them out over night to see if they would harden and they never did :( going to try again with less water!

    • Rachel Schultz

      Hoping for the best! It probably varies a little based on your crock pot.

  • Cathy

    Do you think this recipe would work with pecans rather than almonds? I know it will be “pricier”

    • Rachel Schultz

      Absolutely!

  • Karen

    Question: At the 1 hour mark when you add the water, do you continue to cook the additional hour or do you remove the almonds at that point onto the paper?

    • Rachel Schultz

      Continue cooking after you add the water.

  • Thanks for the recipe and tutorial!

    • Rachel Schultz

      you are welcome!

      xo
      rach

  • Kristen

    yum!

  • Cassandra Potter

    these look amazing!! I can’t wait to make them.

  • I will definitely have to try these this holiday season!

    • Rachel Schultz

      Yay! They’re amazing. I’ll be making them around xmas too.

      xo
      rach

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017