1 ½ cup white sugar
1 ½ cup brown sugar
3 tablespoons cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons vanilla
3 cups almonds
¼ cup water
Mix together sugars, cinnamon and salt. In another bowl, whisk the egg white and vanilla until it is a little frothy. Then add almonds making sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almondsand toss until coated.
Spray the slow cooker with oil. Add the mixture of almonds and sugars to the slow cooker andturn it to low.
Cook with the lid on for 3-4 hours stirring every 20 minutes. In the last hour add the ¼ cup water and stir well. Continue to cook the nuts for another 45 minutes to anhour. This ensures a crunchy coating. Stir really well, especially as it getslater in the cooking process.
Line two largebaking trays with grease proof paper and spread the almonds flat to cool. Thealmonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
Store in an airtight container. Enjoy!
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