Slow Cooker Cinnamon Almonds

A recipe for Slow Cooker Cinnamon Almonds! Almonds are tossed in a cinnamon sugar mixture and cooked over low heat for 4 hours.

These Slow Cooker Cinnamon Almonds are such a delicious treat for the holiday season and throughout the year. The house also smells amazing as they cook!

Simply toss the whole raw almonds with a frothed egg white and large splash of vanilla, then combine with a cinnamon sugar mixture. Set the slow cooker to low heat, cover, and cook, stirring every 20 minutes, for 3 hours.

After three hours, stir in a bit of water and continue to cook for another hour to transform the powdery sugar into a syrupy coating.

To finish, transfer the almonds to a parchment-lined baking sheet to cool until set with a crispy texture.

After cooling completely, store the Slow Cooker Cinnamon Almonds in an airtight container for up to 1 week.

A Few Tips

This recipe uses whole, raw almonds, not roasted/salted.

Lightly grease the inside of the slow cooker with oil or cooking spray before adding the almonds.

While this recipe uses the slow cooker, it does require some regular attention. Give the almonds a quick stir every 20 minutes to keep the edges from burning and make sure everything is evenly incorporated.

If the sugar mixture is still too dry after adding the 3 tablespoons (44 milliliters) water, add another tablespoons or two to bring everything together.

After cooking, arrange the sugar-coated almonds in a single layer on a parchment-lined baking sheet. Break up any larger pieces with a fork.

We generally eat the candied almonds straight from the bowl for a light snack, but the almonds are a fantastic accompaniments to cheese boards, granola, yogurt, or even as a salad topping.

Looking for more slow cooker recipes?

Try my:

• Slow Cooker Creole Chicken and Sausage
• Giouvarlakia Soupa
• Slow Cooker Pear Applesauce

This recipe was originally posted in December 2012 and updated in December 2023.

Slow Cooker Cinnamon Almonds Recipe

Adapted from The Recipe Critic

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5 from 4 votes

Slow Cooker Cinnamon Almonds

A recipe for Slow Cooker Cinnamon Almonds! Almonds are tossed in a cinnamon sugar mixture and cooked over low heat for 4 hours.

Course Dessert

Cuisine N/A

Keyword almond, cinnamon, cinnamon sugar, nut, slow cooker

Prep Time 15 minutes minutes

Cook Time 4 hours hours

0 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 4 Cups

Ingredients

• 4 cups (480 grams) raw almonds
• 1 1/4 cups (250 grams) granulated sugar
• 1 1/4 cups (250 grams) light brown sugar
• 3 tablespoons (20 grams) ground cinnamon
• 1/4 teaspoon salt
• 1 large egg white
• 2 teaspoons (10 milliliters) vanilla extract
• 3 tablespoons (44 milliliters) water

Instructions

• Lightly grease a large slow cooker. Add the almonds.
• In a large bowl, combine the granulated sugar, brown sugar, cinnamon, and salt.
• In another bowl, beat together egg white and vanilla extract until frothy.
• Pour the frothed egg white mixture over the almonds in the slow cooker and toss well to coat.
• Pour in the sugar mixture and toss again until evenly combined.
• Cover and cook on low heat for 3 hours, stirring every 20 minutes.
• After 3 hours, stir in 3 tablespoons (44 milliliters) water.
• Continue to cook, stirring every 20 minutes for another hour to make 4 hours total.
• If the mixture is still too dry and crumbly, stir in another tablespoon or two of water.
• Line a rimmed baking sheet with parchment.
• Use a slotted spoon to transfer the almonds to the prepared baking sheet in a single layer, separating the almonds as much as possible with a fork.
• Allow to cool completely before storing in an airtight container at room temperature for up to 1 week.