Slow Cooker Cinnamon Almonds – Secret Recipe Club

Surprise…two Secret Recipe Club reveals in one month! Since August has five Mondays, we are having a special theme reveal day – Back to School. It’s perfect timing since today is my daughter’s first day of fourth grade. She’s ready to go to back to school, see all her friends and meet her new teacher. I’m ready to be done paying for camp fees 🙂

This reveal’s theme was open to so many things – quick dinners, breakfast, lunches and after-school snacks. I decided to go with the snacks since Madeline is always hungry when she comes home from school. I needed something quick and would fill her up, so when I saw this recipe for Slow Cooker Cinnamon Almonds from my assignment, Cookaholic Wife, I knew it would be perfect. Nichole is the foodie behind Cookaholic Wife and we both are compulsive-list makers and baking helps us relax. There’s just something about crossing off items on a list that I enjoy.

Back to the almonds, they were simple and easy to whip together yesterday. Yes, I waited until the day before the reveal to make this recipe, but I knew it would be successful! They’re the perfect amount of sweet and a handful really fills you. Plus, I have enough almonds to get us through at least the first four days of school. 

3/4 cup granulated sugar
3/4 cups brown sugar
3 Tbsp cinnamon
1/4 tsp salt
1 egg white
2 tsp vanilla extract
3 cups raw almonds (1.5 lbs)
1/8 cup water

Combine the sugars, cinnamon and salt in a medium bowl. In a large bowl, whisk together the egg white and vanilla until frothy. Add in the almonds and stir to completely coat with the egg white mixture. Pour the cinnamon sugar mixture over the almonds and thoroughly coat.

Spray the bottom of a slow cooker with non-stick cooking spray and pour in the coated almonds. Cook on low for 3 hours. Stir every 20 minutes to keep the almonds and sugar from sticking. When 1 hour remains, add in the 1/8 cup of water. Line a baking sheet with parchment paper, and pour the almonds on. Spread out to allow them to completely cool. Once cooled break the almonds apart and then store in an air-tight container.

Check out all the other SRC Back to School recipes in the link below!