I found this recipe online and it only called for almonds. Since I like a mix of different nuts, I adapted it to include cashews and peanuts, too. (Note: this post has been updated to include a link to the original recipe. Thanks, iamthecouponaddict.com
Ingredients:
1 1/2 C. Sugar ( I adjusted to 1 cup)
1 1/2 C. Brown Sugar (I adjusted to 1 cup)
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds (I used 2.5 cups EACH of almonds, peanuts and cashews)
1/4 C. Water
1 1/2 C. Brown Sugar (I adjusted to 1 cup)
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds (I used 2.5 cups EACH of almonds, peanuts and cashews)
1/4 C. Water
Directions:
In a medium sized bowl, mix together sugars, cinammon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add nuts. Make sure they are thoroughly coated in the egg white mixture. Add cinnamon mixture to the nuts and toss until coated.
In a medium sized bowl, mix together sugars, cinammon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add nuts. Make sure they are thoroughly coated in the egg white mixture. Add cinnamon mixture to the nuts and toss until coated.
Thoroughly spray your slow cooker with non-stick cooking spray and add the mixture of nuts and sugars.
Cook on low 3-4 hours stirring every 30 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)
You have to 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 to separate them a little and have no large mounds.
"Action" photo (while cooking)
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