These almonds are delicious and would make a perfect homemade Christmas gift! *Next time I make them I want to try substituting the cinnamon with pumpkin pie spice.
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons vanilla
3 cups almonds
1/8 cup water
1 cup brown sugar
3 tablespoons cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons vanilla
3 cups almonds
1/8 cup water
In a bowl, whisk egg white and vanilla until it begins to get a little frothy (takes about 30 secs). Stir in almonds until the are coated.
In a separate bowl, mix together sugar, brown sugar, cinnamon, and salt. Add almonds to cinnamon mixture and toss until completely coated. Spray your crock pot with non stick cooking spray.
Cook the almonds on high for two hours stirring every 20 minutes. After 2 hours pour water over the almonds and mix very well to make sure there are no clumps! Reduce heat to low and cook for one more hour, still stirring every 20 minutes. Line a cookie sheet with parchment paper and evenly spread the almonds to cool and dry on the paper.
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