Crockpot Cinnamon Almonds are a festive, addictive snack made easily in a slow cooker. These sweet, spiced nuts are perfect for parties or packaged as gifts. Yield: about 3 cups.
Note: this is an updated version of the original post from December 21, 2012. The recipe below includes clarifications, tips, and a slightly refined method for even better results.
about these crockpot cinnamon almonds
These almonds are dangerously tasty. They’re warm, crunchy, and coated in a buttery-sweet cinnamon glaze that fills your kitchen with holiday aroma while they cook. What used to be a treat you could only find at fairs and festivals is now something you can make at home with minimal hands-on time.
The prep is quick: whisk the egg white and vanilla, toss the almonds in the mixture, then coat with the sugar-cinnamon blend. The slow cooker does most of the work, but the nuts do need to be stirred every 30 minutes to ensure even coating and to prevent sticking. The final hour includes a splash of water to bring the coating together and create the classic candied texture.
ingredients
Sugar. This recipe uses a mix of granulated and brown sugar for depth and caramel flavor. Light brown sugar is preferred, but dark brown will also work.
Cinnamon. Use your favorite ground cinnamon—fresh spice gives the best flavor.
Salt. A pinch of fine kosher salt balances the sweetness and enhances the cinnamon flavor.
Egg white. One large egg white helps the sugar and spices adhere to the almonds. For a vegan option, substitute aquafaba (3 tablespoons for 1 egg white).
Vanilla. Pure vanilla extract adds warmth and rounds out the flavor.
Almonds. Use whole raw, unsalted almonds. Sliced or salted nuts will change the texture and flavor.
Water. A small amount of water in the final hour helps the coating come together and dry to a crisp finish.
this recipe’s must-haves
You’ll need a slow cooker or crockpot (or an Instant Pot set to the appropriate slow-cook setting). A wooden spoon for stirring, mixing bowls, and one or two half-sheet pans lined with a silicone mat or parchment for cooling are also required. Nonstick spray for the insert makes cleanup and release much easier.
here’s how to make crockpot cinnamon almonds
prepare nuts
Stir the granulated and brown sugars with cinnamon and salt in a medium bowl and set aside. In a separate bowl whisk the egg white and vanilla until frothy. Add the almonds to the egg mixture and toss until fully coated, then add the sugar-cinnamon mixture and toss again until the almonds are evenly coated.
slow cook
Spray the slow cooker insert well with nonstick cooking spray, then add the coated almonds. Cook on low for 3 hours, stirring thoroughly every 30 minutes to prevent clumping and burning. During the final hour add the water and stir well; this helps dissolve any remaining sugar granules and finishes the glaze.
cool
Spread the hot almonds in a single layer on lined baking sheets, separating them so they cool without sticking together. Use two pans if needed. Let them cool completely until the coating is crisp, then transfer to storage containers or serve.
tips for success
Use different nuts. Swap in pecans, walnuts, or cashews for variety.
Cool completely. Let the almonds cool fully before storing so the coating stays crunchy.
Stir frequently. Regular stirring prevents the nuts from clumping into a single hard mass and ensures even glazing.
More festive sweets to try: Chai Snickerdoodle Cookies | Gingerbread Christmas Crack Candy | Christmas Shortbread Cookies | Italian Rainbow Cookies
why use egg white?
The egg white acts as a binder that helps the sugar and spice mixture adhere to the almonds and creates a thin, crisp coating once cooked. For a vegan substitute, use aquafaba (3 tablespoons per egg white).
can I swap something for the egg white?
If you avoid eggs, aquafaba (the liquid from cooked chickpeas) works well as a vegan binder. Use 3 tablespoons aquafaba to replace one egg white.
Need more holiday inspiration? Browse a holiday recipes collection for more ideas and treats.
what to serve with crockpot cinnamon almonds
These almonds are versatile: serve them in bowls as a party snack, add them to a dessert table, or include them on a charcuterie board. They also make attractive gifts when packed in mason jars with a ribbon.
For a contrasting savory snack, pair them with a curried nut mix or other spiced mixes to offer guests a range of flavors.
how to store crockpot cinnamon almonds
Store: After they cool completely, keep the almonds in airtight containers or resealable bags in a cool, dry place for up to 1½ weeks.
Freeze: For longer storage, place cooled almonds in freezer-safe airtight containers or bags for up to 3 months. Thaw to room temperature before serving.
Gifting: Pack cooled almonds into jars or bags and tie with ribbon for a simple, thoughtful homemade gift or hostess present.
how else can i use these cinnamon almonds?
Beyond snacking, these almonds can enhance many dishes. Try them:
- On salads, whole or chopped for extra crunch and sweetness
- As a topping for overnight oats, yogurt, or granola
- Chopped and sprinkled over ice cream
- Added to roasted vegetables like carrots or beets for a sweet-savory contrast
If you make this recipe, please consider leaving a comment or rating. Seeing your photos and feedback is always appreciated and helps others feel confident trying the recipe.
Crockpot Cinnamon Almonds
equipment
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Half sheet pan
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Wooden spoon or spatula
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Slow cooker or Instant Pot with slow-cook setting
ingredients
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 3 1/2 Tbsp cinnamon
- 1/8 tsp salt
- 1 egg white (or 3 Tbsp aquafaba)
- 2 1/2 tsp vanilla extract
- 3 cups raw whole almonds, unsalted
- 1/4 cup water
instructions
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1. In a medium bowl, stir together granulated sugar, brown sugar, cinnamon, and salt. Set aside.
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2. In a separate bowl whisk the egg white and vanilla until frothy. Add the almonds and stir to coat. Add the sugar-cinnamon mixture and toss until the nuts are evenly coated.
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3. Spray the slow cooker insert with nonstick spray. Add the coated almonds to the crock and set to Low.
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4. Cook covered for 3 hours, stirring every 30 minutes. During the final hour add the water and stir well to finish the glaze.
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5. Transfer the almonds to lined baking sheets, spreading them out so they don’t clump. Cool completely, then serve or store in an airtight container for up to 1½ weeks (or freeze up to 3 months).