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Crockpot Cinnamon Almonds


I made a batch of crispy almonds but my lovable 3 year old kept saying she didn’t like almonds. How could she?! Who doesn’t love crockpot cinnamon almondsalmonds?! After all, I went through great lengths to obtain these raw almonds and soak them to reduce phytic acid and then dehydrate them. And click here to read directions on soaking nuts. Click here to get some raw California almonds. I was determined to get her to like them. Then I found a recipe…that had way too much sugar in it. I changed it knowing that much sugar is not necessary and made these amazing cinnamon almonds that my 3 year old now begs to be in her lunch box everyday! 
Not only do these crockpot cinnamon almonds make a fantastic snack, but they would make a great gift bagged up with a pretty bow (think Christmas) and even better, they make an awesome cereal! Yes, I said cereal. Take 1/2 cup of these finished cinnamon almonds, put them in your blender and pulse a few times, pour them in a bowl and drench in real milk! They remind me of one of my favorite childhood cereals, Cinnamon Toast Crunch. We gave up cereal a long time ago for oh so many reasons, like GMO ingredients, high fructose corn syrup, preservatives, food coloring and the extrusion process that makes them toxic. But THIS bowl of cinnamon almonds takes me back and it’s oh so nutritious. Hope you make some of these to enjoy. Bon appetite!
Ingredients
  1. 1/2 cup evaporated cane sugar
  2. 1/2 cup coconut sugar
  3. 3 tbsp cinnamon
  4. 1/8 tsp real salt
  5. 1 egg white
  6. 2 tsp vanilla
  7. 3 cups of crispy almonds
  8. 2 tbsp real butter
  9. 1/4 cup water
Instructions
  1. Mix the sugars, cinnamon, and salt together in a bowl and set aside.
  2. In another bowl, whisk the egg white and vanilla until it’s frothy.
  3. Add almonds to the egg white mixture and toss well to coat them
  4. Add the cinnamon mixture to the almonds and toss well to coat.
  5. Rub butter around the inside of your crockpot to keep the mixture from sticking.
  6. Add the almond mixture and turn it to low.
  7. Put the lid on and cook for 3-4 hours stirring every 30 minutes.
  8. In the last hour, add the water and stir well. This helps with a crunchy coating. You'll want to be sure that you continue to cook the nuts for an extra hour after you add the water.
  9. Be sure to stir well throughout the cooking process as the cinnamon sugar will sit on the bottom.
  10. Line a baking sheet with parchment paper and spread the almonds flat to cool. They will be super sticky so don't let them sit in big heaps.
  11. Store in an airtight container.

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