Sugared Cinnamon Almonds Slow Cooker Recipe
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Judul : Sugared Cinnamon Almonds Slow Cooker Recipe
link : Sugared Cinnamon Almonds Slow Cooker Recipe
Anda sekarang membaca artikel Sugared Cinnamon Almonds Slow Cooker Recipe dengan alamat link https://deathbycoleslaw.blogspot.com/2015/07/sugared-cinnamon-almonds-slow-cooker.html
Judul : Sugared Cinnamon Almonds Slow Cooker Recipe
link : Sugared Cinnamon Almonds Slow Cooker Recipe
Sugared Cinnamon Almonds Slow Cooker Recipe
Like it or not, the Holidays are on the way and that means it is TIME TO GIVE GIFTS.
:-)
And the *best* gifts are the ones from the heart and the best way to show your recipient your gift is from the heart is to give a Handmade Gift.
Here is an AWESOME handmade gift -- sugared almonds made all by yourself, in the crockpot slow cooker.
enjoy!
Last week I posted a Wasabi Roasted Almonds recipe, and I got a bunch of emails asking for Cinnamon Sugared almonds.
So here you go!
(I actually made these a few months ago but forgot to post the recipe. I blame the baby.)
(is that bad?)
How to Make Sugared Almonds in the CrockPot Slow Cooker
The Ingredients.
serves 10
cooking spray
1 1/2 cups sugar (try not to freak out on me)
3 tablespoons cinnamon
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.
more nutty goodness:
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