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.