Sugared Cinnamon Almonds

Prep Time
Cook Time
2h 5m
Ready In

"This is a great way to have some stocking stuffers or just a good snack. Easy to make and so few ingredients."

Original recipe yields 10 servings


  • Serving Size: 1 (108.6 g)
  • Calories 462
  • Total Fat - 20.5 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 37.6 mg
  • Total Carbohydrate - 67.3 g
  • Dietary Fiber - 4.8 g
  • Sugars - 56.8 g
  • Protein - 6.8 g
  • Calcium - 150.8 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.

Step 2

In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches).

Step 3

Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.

Step 4

When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container.

Tips & Variations

  • Aluminum foil or parchment paper