My grandfather continues to be one of my favorite people to send gifts to during the holidays and throughout the year.
Why? Well, besides being an AMAZING man and wonderful grandfather, he’s got a sweet tooth, and he’s a peanut butter fan. Making something for Ol’ Gramps (as he calls himself) means that I get to bake and that I get to make something that I wouldn’t normally eat.
This year was no exception. I did what most people do, and scooted over to Pinterest to go through all of those recipes that I’ve been saving this year. I pin a few with him (and my own stomach) in mind. And, I had saved some amazing looking treats.
Those amazing Reese’s chocolate drenched cookies I posted about yesterday… yep, they were for Gramps.
But, I felt like he needed something more than just cookies, which is where this recipe came in handy.
They’re crunchy, they’re delicious… they tempt you at the mall. Now, you can make them in the comfort of your own home and in your slow cooker (???) I’ve made two batches to date, and I’m pretty sure these will be made every year.
Slow Cooker Cinnamon Almonds
From The Recipe Critic
1 1/2 cup Sugar
1 1/2 cup Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 cups Almonds
1/4 cup Water
1. Mix together in a large bowl sugars, cinnamon, and salt. Note: I used my cute little new 1/8 tsp. measuring spoon for this!
2. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy.
3. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.
4. Combine the sugar mixture with your coated almonds. Note: I didn’t use all the sugar/cinnamon mixture. I imagine you could add more nuts and use it all, but I had about 3/4 cup left.
4. Prepare your slow cooker by spraying it with cooking spray.
5. Add the cinnamon almond mixture to the almonds to your slow cooker, and turn it to low.
6. Cook for 4 hours, stirring every 20 minutes.
7. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.
8. Line a baking sheet with parchment paper (or wax paper) and spread the almonds onto the sheet to cool.
I packed them up and shipped them off on Sunday afternoon. Wouldn’t you love to get this package???
And, I had enough of the cookies and nuts left to ship a few more bags off to family members… check your mail! 🙂