# Crockpot Candied Almonds Crockpot candied almonds come out crunchy, cinnamon-sugar coated and fragrant, with almost no hands-on work. The slow cooker keeps the heat gentle so the sugar coats the nuts without scorching on the bottom. Make a batch for gifts, holiday trays or a snack bowl. [Print](#wpzoom-recipe-card-candied-almonds-crockpot) ## Crockpot Candied Almonds Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: AppetizerDifficulty: Easy Servings 12 servings Prep time 10 minutes Cooking time 3 hours  Raw almonds are tossed in a cinnamon sugar glaze and cooked low in the slow cooker. They crisp up as they cool on parchment. ### Ingredients - 4 cups raw whole almonds - 1 large egg white - 1 tablespoon water - 1 tablespoon vanilla extract - 3/4 cup granulated sugar - 1/4 cup light brown sugar, packed - 1 tablespoon ground cinnamon - 1/2 teaspoon fine sea salt - 1/4 teaspoon ground nutmeg - 1 tablespoon unsalted butter, melted - Nonstick spray, for the crock ### Directions - Spray the inside of a 6-quart slow cooker lightly with nonstick spray. - Whisk the egg white, water and vanilla in a large bowl until frothy and foamy. - Stir the almonds into the egg white mixture until every nut is wet. - In a second bowl, mix the granulated sugar, brown sugar, cinnamon, salt and nutmeg. - Pour the sugar mix over the almonds and toss until evenly coated. - Add the almonds to the slow cooker and drizzle the melted butter over the top. - Cook uncovered, or with the lid propped open on a wooden spoon, on LOW for 3 hours. Stir every 30 minutes so the bottom does not scorch. - Cook on HIGH instead for 1.5 to 2 hours, stirring every 20 minutes, if you are short on time. - The almonds are done when the coating looks dry and sandy, not wet or sticky. - Spread the almonds on a parchment-lined sheet pan in a single layer and let them cool completely, breaking up any clumps. ### Notes Use pecans or walnuts in place of the almonds, and watch the time since they cook faster. For a spicier batch, add a pinch of cayenne. Store in an airtight container at room temperature for up to 2 weeks. They make good gifts packed in jars or small bags, and they are good on salads or yogurt. ## Why the slow cooker candies almonds so well Stovetop candied nuts need constant stirring and a sharp eye, because sugar goes from golden to burnt in seconds. In the slow cooker the heat is low and even, so the egg white and sugar dry slowly into a thin crisp shell on each almond. The open lid matters. Steam is the enemy of a crunchy coating, so you let moisture escape the whole time. The result is a dry, sandy sugar finish with real crunch, not a sticky clump. That is why this method gives a more even candy shell than baking on a sheet pan, where the edges brown faster than the middle. ## What to know about the ingredients Raw almonds: Buy unsalted and unroasted. Roasted nuts will overcook and taste bitter by the end of three hours. Egg white: It is the glue that makes the sugar stick. Whisk it until it is foamy, since a thin, frothy layer coats better than a runny one. Brown sugar: A little adds depth and a hint of molasses. Granulated sugar alone gives a lighter, crisper crust. Cinnamon: Fresh ground cinnamon makes a big difference. If your jar is old and pale, add an extra half teaspoon. Vanilla: Real extract is worth using here, since there are so few ingredients to hide behind. Salt: A half teaspoon of fine salt is what keeps the coating from tasting only sweet. Use fine, not flaky, so it spreads evenly through the sugar. ## Tips for crunchy, not sticky, candied nuts Stir on schedule: The sugar settles on the bottom and burns first. Stirring every 30 minutes on LOW moves the nuts around so the coating builds evenly. Cool them flat: The almonds are not crunchy straight out of the crock. They harden as the sugar cools, so spread them out on parchment and leave them alone. Most common mistake: Putting the lid on tight. Trapped steam makes the coating wet and the nuts soft, so always vent the lid. Use a big enough crock: The nuts should fill no more than half the pot. Crowded almonds steam instead of dry, and you will end up with a sticky bottom layer. ## Swaps and variations Use pecans for a classic holiday mix, or swap half the cinnamon for pumpkin pie spice. For a less sweet version, cut the granulated sugar to a half cup. A pinch of cayenne and smoked salt turns them into a spicy bar snack. A swap that does not work is replacing the egg white with oil. The sugar will pool and harden in lumps instead of coating each nut. You can also add a spoonful of maple syrup in place of the brown sugar for a deeper flavor, though the coating will be a little softer. ## How to serve candied almonds Pile them into a bowl on a cheese board next to sharp cheddar and sliced pears, or toss a handful over a winter salad. Packed in small jars with a ribbon, they are an easy hostess gift. For the holidays, mix a batch of candied almonds with candied pecans and dried cranberries in a big bowl. Small paper cups on a dessert table let guests take a portion without touching the whole bowl. ## Storing and keeping them crisp Once fully cool, store in an airtight jar at room temperature for up to 2 weeks. Humidity softens the coating, so skip the fridge, which can make it sticky. You can freeze them for up to 3 months in a sealed freezer bag. Thaw on the counter, and re-crisp on a baking sheet in a 300°F oven for 5 minutes if they have softened. If the batch is still tacky after cooling for an hour, bake it on the sheet pan at 250°F for 10 minutes and let it cool again.