Crock Pot Curried Almonds Recipes

SLOW COOKER CINNAMON SUGAR CANDIED ALMONDS

Steps:

• Spray your slow cooker with non-stick spray and set aside.
• In a large bowl, add the sugar, brown sugar, cinnamon, and salt. Whisk together.
• In another large bowl, add the egg white and vanilla and whisk until frothy.
• Pour the almonds in the egg mixture and toss them around to coat thoroughly.
• Pour the coated almonds into the sugar mixture and toss to coat.
• Pour the entire mixture into the slow cooker and turn to low.
• Cook for 3-3.5 hours, stirring every 20 minutes. It will look like not much is happening for a long time but your house will smell good!
• After 3 hours, pour in 2 Tablespoons of water and stir well. If they look dry, add another 1 Tablespoon of water. This is going to make the crunchy coating and things will start looking right.
• Replace cover & cook for another 20-30 minutes.
• Meanwhile, line a baking sheet with parchment paper.
• When done, pour the almonds onto the prepared baking sheet and separate any that stuck together. Let them cool slightly to harden then enjoy!

CROCK POT CURRIED ALMONDS

Steps:

• Mix butter, curry and seasoned salt.
• Pour over almonds in crock pot and mix to coat well.
• Cover and cook on low for 2 to 3 hours.
• Turn to high, uncover pot mix and cook for 1 to 1 1/2 hours.
• ENJOY!

CROCK POT CINNAMON ALMONDS RECIPE - (4.4/5)

Steps:

• Mix together in a large bowl sugars, cinnamon and salt. 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. Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. 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. Be prepared for your house to smell amazing! You want to cook for about 3 to 4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden. 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! *Update: There is a lot of sugar left over in this. You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water. I am going to be testing it out this week. Also your almonds will be very dark and clump together. Just spread them out and try to unclump them as best as possible and let them cool.