Crunch Cinnamon Almonds in the Crock Pot

Found on pinterest... this recipe is a little different than other similar ones on 'zaar due to the fact that you add water near the end of the cooking process, which is supposed to make the almonds crunchy.

• Ready In: 3 hrs 5 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 1 1⁄2 cups sugar
• 1 1⁄2 cups brown sugar
• 3  tablespoons cinnamon
• 1⁄8 teaspoon salt
• 1  egg white
• 2  teaspoons vanilla
• 3  cups  almonds
• 1⁄4 cup water

Directions

1. 1. In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
2. 2. Thoroughly spray with Pam, or whatever, the stoneware of your large crock pot (mine is a 4 quart). Add the divine mixture of almonds and sugars to the crock pot and turn it to low.
3. 3. Cook ( with the lid on) 3-4 hours stirring every 20 minutes (I only did 3 hours). In the last hour, add the 1/4°C of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45min to an hour.).
4. 4. You have to stir really well, especially as it gets later in the cooking process.
5. 5. Line a baking sheet with parchment and spread the almonds flat to cool (if you can wait that long!). The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.