Cinnamon Sugar Candied Almonds – Oven & Slow Cooker Methods

Crunchy, sweet, and the perfect holiday snack that fills your home and belly with warmth and spices, all made using your oven or slow cooker!

Have you ever been to a fair, festival, or large community gathering where they have a plethora of food booths? Usually, one of those booths offers freshly made cinnamon sugar almonds packed in these little paper cones? The aroma alone can be enough to make your mouth water!

Now you can enjoy those same flavors and aromas in your own home! All you need is a few simple ingredients, some time, and your oven or slow cooker.

Unlike most slow cooker recipes where you just place the ingredients inside and leave them be, there is a bit of babysitting involved with this recipe to prevent burning. While the oven is faster, both methods produce a delicious sweet treat! And the extra work makes this recipe so worth it!

The finished product is a delicious holiday snack that makes a great gift for family, friends, neighbors, or anyone who can enjoy a delicious treat. (That is, if you don’t eat all of the almonds yourself first!)

How To Make Cinnamon Sugar Candied Almonds

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

Between the two methods, my personal favorite is the Oven Method. It is quicker, less messy, and the results are a bit more consistent. However, I have made the Slow Cooker Method many times and still have good results, so I still wanted to share it with you.

Some people have experienced burnt or overcooked almonds when using a slow cooker. I have personally never had the issue arise, but some slow cookers seem to run a bit hotter than others, which is likely the cause of the burning. (This is the slow cooker I use for this recipe, and never have problems with – Product Link: Crockpot Manual 3-Quart Slow Cooker.)

Whichever method you use, keep an eye on the almonds as they cook. If they are darkening too fast or burning, stop the process. Also, make sure that your oven is set to 250º Fahrenheit or that your slow cooker is set to LOW.

Ingredients  

The ingredients for both methods are identical, aside from the slow cooker method needing a small amount of water added towards the end of the cooking time. The granulated sugar, brown sugar, cinnamon, and salt are cut in half compared to the slow cooker method.

• Granulated Sugar – You can’t have candied almonds without sugar!
• Brown Sugar – The brown sugar helps to add a bit of deep caramel flavor and makes the flavor profile more interesting than granulated sugar alone.
• Cinnamon – The cinnamon adds warmth to the recipe, and makes them (and your house!) smell oh so good!
• Salt – The salt helps to balance out the sweetness of the sugar. Not much is used at all.
• Egg White – The egg white is used to create a nice and frothy coating that helps the dry ingredients stick to the almonds.
• Vanilla – Use store-bought real vanilla extract or make your own. The vanilla helps to add more depth to the flavor, especially when you use a homemade version!
• Whole Almonds – You need raw, unsalted almonds for this recipe. You won’t get the same results when using roasted or salted almonds.
• Water (Only Slow Cooker Method) – The water is only needed if you are making the slow cooker version. It’s a very small amount.

Instructions For Cinnamon Sugar Candied Almonds

If you are using the Oven Method, preheat the oven to 250º Fahrenheit. If using the Slow Cooker Method, line a 3-quart slow cooker with a disposable liner. This is optional, but it definitely helps with cleanup! (I love these liners, especially for this gooey recipe – Product Link: Reynolds Kitchens Slow Cooker Liners.)

Steps For Both

In a medium-sized bowl, mix together the granulated sugar, brown sugar, cinnamon, and salt. Set this aside for now.

Add the egg white and vanilla into a large mixing bowl and whisk until the mixture is nice and frothy. You can do this either by hand or using a stand or hand mixer.

Add the almonds to the liquid and gently stir to coat the almonds in the egg white mixture. All of the almonds should look nice and glossy after mixing.

Next, add the dry ingredient mixture to the almonds and stir well. Make sure the almonds are completely coated. Now, move on to either the Oven Baking Instructions or the Slow Cooker Instructions.

Oven Baking Method – Cinnamon Sugar Candied Almonds

After the almonds are mixed and fully coated, place them in a single layer on a piece of parchment paper on a baking sheet. Bake them in the preheated oven for an hour, stirring every 15 minutes. (Don’t skip this step!)

To make sure the almonds are nice and crunchy after the hour is up, remove one or two almonds from the tray and allow them to come to room temperature. If they are still a bit too soft to your liking, stir and cook them for an additional 5 to 10 minutes. Usually, an hour is the perfect amount of time. Take care not to cook them too long or burn them!

Spread the cooked almonds on a piece of parchment paper and allow them to fully cool. They are now ready to enjoy or to give to family and friends.

Store any leftovers in a closed container at room temperature for two weeks. They can also be frozen for up to 3 months for later enjoyment.

Slow Cooker Method – Cinnamon Sugar Candied Almonds

Place the coated almonds in the lined slow cooker. Cook the almonds on LOW for 3 to 4 hours. Stir every 20 to 30 minutes to prevent burning. Don’t skip this step!

Before the last hour is up, add a couple of tablespoons of water and stir well. The mixture should look a bit saucy but not runny.

Continue stirring every 20 minutes. It might look like a blob of almonds when it is done, but it will separate when cooling.

Pour the almonds out onto a piece of parchment paper. Make sure it is in a single layer. As it cooks, the cinnamon sugar will start to harden. Break apart any large pieces. (Note: This method makes chunkier almonds. You will have quite a bit of hardened sugar mixture left over that can be tossed.)

Store the cooled almonds in a closed container at room temperature. They can also be frozen for later enjoyment for around 3 months.

Until next time, thanks for stopping by!
– Chelsea

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