Slow Cooker Cinnamon Almonds

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!  🙂

I even filled a Browns cup I bought from my brother…

And, still had more leftover!

And… the second batch got wrapped up as gifts for co-workers!

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  1. lisa says

    Do you think pecans would work well with the same recipe? Or should I stick with the almonds? And btw, thanks for all your posts throughout the year. I’ve loved everything I’ve tried!

    • nothankstocake says

      I definitely thing pecans would work! I think it would be delicious with mixed nuts as well! Let me know how they come out! 🙂

    • nothankstocake says

      Also… I love that you’ve tried other recipes! Any favorites amongst the mix? I don’t always get a lot of recipe comments, so I’m always curious what people ended up liking!

      • lisa says

        I love the mashed cauliflour, kale chips, greek yogurt ranch, and pasta amatriciana. Skinny Funfetti cupcakes were fun, too. I’ve also used a lot of your ideas to spice up the Jenny foods! Hubby loved the sweet spice chili pork shops. Son loves the chicken gyros. I found you on pinterest, thanks for posting!

  2. Kathy says

    It’s a few years later, but I am just seeing this on pintrest. Is there anything I can use instead of the egg white? I have someone who’s allergic to eggs. Thanks

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