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.
12
servings10
minutes3
hoursRaw 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.
Crockpot Candied Almonds at a glance
- Prep time: 10 minutes
- Cooking time: 3 hours
- Servings: 12 servings
- Ingredients: 11, led by raw whole almonds, egg white, water, vanilla extract
Tips for Crockpot Candied Almonds
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.
Crockpot Candied Almonds FAQ
How long does Crockpot Candied Almonds take?
Crockpot Candied Almonds takes 3 hours of cooking after 10 minutes of prep.
How many people does Crockpot Candied Almonds serve?
This recipe makes 12 servings.
What do I need to make Crockpot Candied Almonds?
11 ingredients, led by raw whole almonds, egg white, water, vanilla extract. Amounts are in the recipe card above.
