It’s the holiday season and one thing I love about the holidays is holiday candy. Homemade holiday candy! Last year I made a whole plethora of holiday treats. Peanut butter balls, oreo balls, toffee, lemon-lime balls, etc. All of it was delicious. I plan to try a whole new batch of holiday treats this year (if I have time). Claire tends to take up most of my time so I only get so much done during the day. But with her eyesight improving, she likes to watch me move around in the kitchen. Sometimes it only lasts for 20 minutes but at least I can get dishes done in that amount of time.
But back on topic…Love holiday candy! I found this recipe and luckily it’s a nice easy one and required very little of my attention.
- 1 1/2 C. Sugar
- 1 1/2 C. Brown Sugar
- 3 Tbsp. Cinnamon
- 1/8 tsp. Salt
- 1 Egg White
- 2 tsp. vanilla
- 3 Cups Almonds
- 1/4 C. Water
- 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.
- Thoroughly spray the stoneware of your large crock pot. Add the mixture of almonds and sugars to the crock pot and turn it to low.
- Cook ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. Stir really well, especially as it gets later in the cooking process.
- Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
Conclusion: This is a great, easy snack. I remember walking into the mall during the holidays and smelling these. I loved the smell of these roasted almonds in the crock pot. Just having my house smell so heavenly was a bonus for this recipe. If you’re trying to watch your weight or sugar intake, these are NOT the type of almonds for you. 3 cups of sugar for just 3 cups of almonds is a LOT of sugar. However, they tasted great (of course). The almond loses its crunch in the cooking process but the sugar helps with that too. After the almonds cooled, I broke them up some so each almond was separated and not clumped together. But I would say this taste as good as the store made ones. As the creator of the recipe suggests, it would be a great gift for someone. Who should I give these too? hhhhmmm…
All in all, great recipe. Easy steps. Great results.