Slow Cooker Cinnamon Sugar Candied Almonds Step-by-step instructions

Before you start

Before starting, ensure that the slow cooker insert is clean and dry. Have the brown sugar and cinnamon measured and ready in small bowls for easy access. If the egg white is cold, let it sit on the counter for about ten minutes to reach room temperature, which helps it achieve a better foam when whisked.

Prepare a large baking sheet lined with parchment paper or a silicone mat, as the almonds will need a flat, non-stick surface to cool and harden properly after they finish cooking.

Instructions

Mixing and coating

1. 1Prepare the coating mixture
   In a small bowl, whisk together the frothy egg white and the vanilla extract until fully combined. Ensure the egg white is beaten sufficiently to create a light, airy structure that will help the sugar adhere to the almonds during the slow cooking process.
   Look for The mixture should be light and frothy.
   Tip Using a room temperature egg white helps it whip into a foam more quickly.

At the end of this phase, the almonds should be thoroughly coated in the egg white, sugar, and cinnamon mixture. The nuts should appear uniformly wet, with no dry pockets of cinnamon or sugar visible at the bottom of the slow cooker. Ensure the mixture is well-distributed so that every almond has an equal chance of developing a crisp shell during the subsequent heat application, setting the foundation for a perfectly balanced final texture.

Slow cooking

2. 2Combine ingredients in the slow cooker
   Place the raw almonds into the slow cooker insert. Sprinkle the brown sugar and ground cinnamon evenly over the nuts. Pour the prepared egg white and vanilla mixture over the top, then stir gently until every almond is thoroughly coated in the mixture.
   Look for The almonds should look evenly wet and coated.
   Tip Ensure the sides of the slow cooker are scraped down to prevent burning.

Throughout the cooking phase, observe the almonds as they transform. The moisture from the egg white will gradually evaporate, and the sugar will begin to melt and thicken into a fragrant glaze.

By the end of the two hours, the almonds should be dry and coated in a crystallized cinnamon-sugar layer. If there is still significant liquid remaining, continue to cook for an additional fifteen minutes, as the final texture depends entirely on the removal of excess moisture.

Cooling and setting

3. 3Slow cook and cool
   Cover the slow cooker and cook on low for two hours, stirring every thirty minutes to ensure even coating and prevent sticking. Once finished, spread the almonds onto a parchment-lined baking sheet to cool completely. The egg white reaches a safe temperature of 160°F (71°C) during this process.
   Look for The coating appears dry, crisp, and fragrant.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Allowing them to cool completely is essential for achieving the perfect crunch.

Once the almonds are spread onto the parchment-lined baking sheet, they should begin to harden as they reach room temperature. The coating should sound crisp and brittle when a few are pushed together. If the almonds remain soft after thirty minutes of cooling, it indicates that they may require more time to set in a low-humidity environment. Once completely cool, they should be crunchy, fragrant, and ready to be stored or served immediately for the best texture.

Common mistakes

A common mistake is failing to stir the almonds periodically during the cooking process, which can lead to uneven coating and potential burning at the bottom of the slow cooker.

Another error is removing the almonds from the slow cooker too early; if the sugar is still wet, the coating will not crisp up properly upon cooling. Finally, avoid crowding the cooling sheet; if the almonds are piled too high, they may trap heat and moisture, which can compromise the crunchiness of the final product.

How to tell it’s done

The candied almonds are done when the coating has transitioned from a wet, syrupy consistency to a dry, matte, and crisp finish. The almonds should feel firm to the touch and the sugar shell should no longer appear sticky or tacky.

The internal temperature of the egg-based coating reaches 160°F (71°C) during the cooking process, ensuring it is safe to consume. Once they reach this state, they are ready to be removed from the heat and spread out to cool completely before serving.

• Egg dishes: 160°F (71°C) in the thickest part