1/8 teaspoon
kosher salt
1 egg white
1 1/2 teaspoons vanilla extract
3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a weird measurement)
aluminum foil or parchment paper
The
Directions.
Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.
In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to
coat.
Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches).
Put the almonds into the slow cooker and cover.
Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.
When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container.
The Verdict.
I never had the chance to store my almonds in an air-tight container.
Adam and the kids kept taste-testing them, and my dad came over to borrow a drill (or some tool, I wasn't really paying
attention, and this was a while ago) and I left the house to go to Trader Joe's.
When I got back, there were about 6 nuts left and cinnamon and sugar was strewn all over the countertop.
I'm pretty sure that means that they are BEYOND AWESOME.
:-)
enjoy!! Happy Slow Cooking!!
xoxo steph
