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Crock Pot Cinnamon Almonds/Pecans Recipe

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This recipe for Crock Pot Cinnamon Almonds/Pecans is from Momma Whitley's Munchies II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Sugar
1 Cup Brown Sugar
3 Tablespoons Cinnamon
1/8 Teaspoon Salt
1 Egg White
2 Teaspoons Vanilla
3 Cups Almonds or Pecans
1/4 Cup Water
Directions:
Directions:
In a medium bowl, mix together white sugar, brown sugar, cinnamon, and salt.

In a large bowl, mix together egg white and vanilla. Stir with a whisk until frothy. Add the almonds/pecans and coat thoroughly. This will help the cinnamon mixture stick to the nuts during the cooking process.

Prepare your slow cooker by spraying it with cooking spray. Add the almonds/pecans to your crock pot and pour cinnamon mixture over nuts. Turn your crock pot on to low and stir until the cinnamon sugar mixture coats the nuts.

Cook for 3-4 hours, stirring every 20 minutes. In the last hour, add water and stir well. This will help to form a crunchy coating and help the mixture to harden. Continue to stir every 20 minutes until done.

Line a baking sheet with parchment paper and spread almonds/pecans onto the sheet to cool. They will be sticky, so be sure to separate them the best you can and let them cool completely.

Store in an airtight container.

 

 

 

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