How to make slow cooker candied almonds

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Candied almonds are one of those sweet treats that can easily break the bank if we're not careful. While absolutely delicious and a great pantry treat to keep on-hand for the little ones, these can be sometimes tricky to find and even trickier to afford on a regular basis. For some reason, it never previously crossed our minds that making these delightful snacks at home in our slow cooker could ever be this easy...but we were wrong! Now is the chance to try out this insightful recipe for slow cooker candied almonds, and never look back!
While this recipe is a bit more hands-on than most slow cooker recipes (it requires some recurrent stirring during the cooking process), we would always recommend making these while you're at home anyway, so as not to miss the absolutely mind-boggling aromas that will be wafting out of your slow cooker as these cook away. Let the soft aromas of brown sugar, cinnamon and freshly grated clementine peel fill your house with festive spirit...all year round!
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Cinnamon & Clementine Candied Almonds
6
10 minutes
3 hours + 30 minutes
3 hours + 40 minutes
22 oz (630g) raw, unsalted almonds
1 cup granulated sugar
1 cup packed light brown or muscovado sugar
1 egg white
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 tablespoons cinnamon
4 tablespoons water
1 clementine, zest grated
Lightly grease the bottom of a 4 quart slow cooker.
Combine the granulated sugar, cinnamon, salt and the brown sugar in a large bowl. Grate the clementine zest into the sugar mixture.
In another large bowl, quickly whisk together the egg white and the vanilla extract.
Pour the almonds into the egg white mixture and coat thoroughly.
Remove the almonds from the egg whites and pour them into the sugar mixture, again coating thoroughly, before placing them into the bottom of the slow cooker.
Cover and cook on low for 3 hours, stirring every 30 minutes or so.
After 3 hours, pour in the water and cover again to cook for a further 30 minutes.
Once cooked, place the candied almonds onto greased foil or parchment paper and allow to cool.
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Pro tip: These tasty morsels make for brilliant snacks for packed lunches. They also make for amazing additions to homemade granola bars!
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