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Revision as of 14:47, 19 November 2015 (view source) April (Talk | contribs) (Created page with '=Ingredients= * 1¼ C. Sugar * 1¼ C. Brown Sugar * 3 Tbsp. Cinnamon * ⅛ tsp. Salt * 1 Egg White * 2 tsp. vanilla * 3 Cups Almonds * ¼ C. Water =Instructions= # Mix togethe…') ← Older edit		Current revision as of 14:47, 19 November 2015 (view source) April (Talk | contribs)
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	=Ingredients=		=Ingredients=
-	* 1¼ C. Sugar	+	* 1¼ Cup Sugar
-	* 1¼ C. Brown Sugar	+	* 1¼ Cup Brown Sugar
	* 3 Tbsp. Cinnamon		* 3 Tbsp. Cinnamon
	* ⅛ tsp. Salt		* ⅛ tsp. Salt
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	* 2 tsp. vanilla		* 2 tsp. vanilla
	* 3 Cups Almonds		* 3 Cups Almonds
-	* ¼ C. Water	+	* ¼ Cup Water
	=Instructions=		=Instructions=

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Current revision as of 14:47, 19 November 2015

Ingredients

• 1¼ Cup Sugar
• 1¼ Cup Brown Sugar
• 3 Tbsp. Cinnamon
• ⅛ tsp. Salt
• 1 Egg White
• 2 tsp. vanilla
• 3 Cups Almonds
• ¼ Cup Water

Instructions

1. Mix together in a large bowl sugars, cinnamon, and salt.
2. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.
3. Prepare your slow cooker by spraying it with cooking spray. Add the cinnamon almond mixture to the almonds and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almonds.
4. You want to cook for about 3-4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add ¼ cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.
5. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to separate them the best that you can and let them cool!