Picture by Detrimental Beauty
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Crock Pot Cinnamon Almonds
I love Almonds, all kinds of Almonds, I love them in salads, cakes, cookies, raw, salted, seasoned and especially COATED! I was super excited to see this recipe because it was so easy to make.
Not only are these just wonderful just they way the are, think of the possibilities you could do with these with the upcoming holidays! Pinterest has lots of cute gift giving ideas that you could put these in . Click HERE for some cute gift giving ideas. Here are a few ideas.....
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I think I mentioned in an earlier post that I need a new crock pot desperately! I still haven't bought one.
Any suggestions on a good one? I would love to hear it!
Enjoy this great recipe I found on Detrimental Beauty
Hope you enjoyed this recipe and the gift giving ideas. Pinterest has wonderful ideas. Follow me Pinterest too!
Thanks for stopping by!
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Dori
Gosh, THANKS SO MUCH for featuring my recipe!! I hope you love them!
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These look really good!
ReplyDeleteHelen
Blue Eyed Beauty Blog
You should be very careful about the link you have from your blog to that of detrimental beauty.com. I clicked on the recipe for the candied almonds and when I scrolled down to look at another recipe I saw the blog entry she had made about her Easter holiday. She uses the "f" word more than once. When I scrolled down I saw a picture of her daughter and the quote was "I'm riding a f___ing pony". Beware!
ReplyDeleteOMG the "F" word!!!! BEWARE indeed!! LOL
DeleteDo you use raw almonds for this recipe or the roasted kind?
ReplyDeleteRaw almonds work fine
ReplyDeleteThese sound very yummy! :)
ReplyDeleteOhhhh they are very yummy!
DeleteI have these in my crockpot right now and can't wait until they are done! I've only had them in for 2 1/2 hrs. though and mine are pretty dark; almost burnt looking. Will they will get the crusty, sugary look after they get out of the crockpot and cool? I have my setting on as low as it can go and for one of the 20 min. timings I even turned it to just "warm"
ReplyDeleteWhen they are done they should have the crusty sugary look once they have cooled. They are soooo yummy! Let me know how they turned out when you are done!
ReplyDeleteI'm sorry to say that mine did not turn out with that crusty, sugary look or taste. For the first 40 minutes, the sugar on the almonds looked pretty much the same when I put them in the crockpot. After the first hour when I would stir, I could see that the sugar was starting to melt a little. By 2 hours, it was very bubbly and getting dark so that's when I turned my crockpot down to warm. I took them out at 3 hours because the sugar and even the almond inside the sugar was tasting burnt. Maybe my crockpot just gets too hot. I will try again, but maybe in the oven instead of the crockpot. Have you ever tried it in the oven?
ReplyDeleteI had the exact same problem with this recipe. Everything was burnt tasting and hard as a rock and I did not over crock it. I like the oven idea! I might look out for a recipe like that! :)
DeleteI tried this yesterday and my almonds were swimming in sauce after 3 hours. I should have dumped them out on a cooling rack to drain off -- I have 2 cookie sheets of almond grainey brittle. Not good - wasted a bunch of money on this one.
DeleteI did this recipe last night with pecans and it was delicious! Thank you for the recipe!
ReplyDeleteAre there almonds in the photo? It looks like nothing but sugar blobs
ReplyDeleteYou may bake these in the oven. 325 degrees F, for 10 minutes. Make sure everything is coated really well. I lined a baking sheet with parchment. Allow to completely cool and break apart.
ReplyDeleteMine didn't turn out at all like the picture and I followed the recipe exactly. They were sticky, never did harden even after 3 days sitting out! They were also very dark while cooking and almost burnt looking while cooking on low. I don't know what I did wrong, if anything.
ReplyDeleteI just made these and they turned out great, although after reading connents i decided to lay them out on cookie sheet and cook in my oven at 350° for 10 mins instead, because i had no time for errors, to busy making other goodies for Christmas meal. Wa La turned out PERFECT!!!! Yeyyyyy me!!!! :-)
ReplyDeleteI doubled the almonds (2 one-pound bags) and the wet ingredients and they came out perfect. No burning,no clumping. I set the timer so that I stirred them every 20 mins. They were perfect...and addictive. I think the burning and clumping that others have experienced comes from too much sugar. Even with double the almonds, they were plenty sweet and cinnamon-y!
ReplyDeleteEvery 20 minutes for how long? Thank you.
DeleteI think the issue is with too hot crockpots. I have two & one of them gets very hot, even on low. I made these yesterday (cutting both sugars down to one cup-cinnamon to 1 T). I don't think these are meant to get to the point of being bubbly as one commenter said...I think that would be too hot.
DeleteTHEY LOOK SO YUMMY!!!! THANKS! & MAY GOD BLESS YOU!
ReplyDeleteAlmonds and Pecans turned out great, BUT I also tried cashews and that was a DISASTER!! Does anyone know why? Do they have too high of a fat content or is it the fact that they weren't raw cashews?
ReplyDeleteI just followed your recipe two days ago, but when I came back to share it with a friend the site is asking for a password! Have I done something wrong?
ReplyDeleteI also can't get the recipe. A password is needed to get the recipe. :(
ReplyDeleteI made these they were amazing now can't get the recipe HELP!
ReplyDeleteSame problem. Planned to make them today and I can't view the recipe.
ReplyDeleteI can't view the recipe? Can someone copy and paste it?
ReplyDeleteI clicked on the link to get the recipe and it says the blog is marked private...... help???
ReplyDeleteHave been checking back to see if there was an update on this. It looks like the blog owner may be retired. Too bad! Was wanting to try this recipe also.
ReplyDeleteCrock Pot Cinnamon Almonds. Great holiday gift idea! 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
ReplyDeletewhat are the cooking times and temperatures?
DeleteThanks so much for posting the recipe!! I was looking for it too!
ReplyDeleteMade these today. So yummy. They came out perfect, no problems at all.
ReplyDeleteThe first time I made these, I forgot the cinnamon and they were still delicious! This time, I added the cinnamon, and man oh man, they are great!!!
ReplyDeleteThese look really good!
ReplyDeleteWe have made this recipe again and again and even blogged about it on our blog. Thanks for sharing the deliciousness - the smell reminds me of FALL and going to craft fairs or autumn fairs - DEVINE! Please check us out at: www.suburbanepicurean.com
ReplyDeleteI prefer the Hamilton Beach 3-in-1 Slow Cooker because it comes with three different sizes of crocks! If I need to make a small batch, I use the 2 quart, but there are larger sizes if I am cooking for a crowd. It works for me, but doesn't have a programmable timer if that matters to you.
ReplyDeleteDo you leave the crock pot covered or uncovered?
ReplyDeleteJust finished the cooking process. My house smells delish! Can't wait to taste! Is it necessary to sprinkle with powdered sugar after cooled?
ReplyDeleteAlso, isn't it extremely important to beat egg whites until really 'frothy'? I used my mixer on fastest speed to achieve this! Now hoping the sugar mixture hardens properly!
i am makin these now in my crockpot and they are burning! i am so bummed...they have been in for about two hours...just took them out...i hope they turn out ok...
ReplyDeleteif you do them in the oven, do you still do the water at the end?
ReplyDeleteMine were burnt too. Boo.
ReplyDeleteMay try them in the oven if I ever make them again.
This recipe looked awesome at first glance but turned into a nightmare. 4+ hours of constant stirring - no way! I attempted to quadruple the recipe, which was my mistake for trying to fit too much in the crockpot. But the nuts on the bottle, after about 2 hours, started to burn. Then when I transferred them to the oven, all of the sugar caramelized and liquefied, creating a huge mess in the oven. 250, NOT 350 as recommended by some. I ended up throwing away the whole batch PLUS my cookie sheet! For Round 2, I used an easier recipe that took only 1 hour: http://fireflytales.net/blog/11/2012/cinnamon-sugar-pecans-recipe/
ReplyDeleteI've made these for the past 2 years for Christmas presents, and plan on making them again this year.. they always turn out PERFECT for me.. although when I was helping my mom make them, we used the same recipe and one batch turned out fine, but the other did get burnt, and super sticky and awful.. and that batch was made in a different crock pot... I'm thinking maybe that is what makes the difference- some people's get too hot maybe? I don't know, but I do know that I love love LOVE these and so do all my friends and family!
ReplyDeleteThis was a HUGE waste of money and time. As many others, my almonds were burning and tasted horrible. They never got the crispy dry coating as mentioned and seen in the picture. I really wish I would have read these comments before creating a huge sticky mess for nothing. :(
ReplyDeleteMine turned out just like some, dark, burnt looking. They've been cooling for over an hour. I put them in fridge hoping they will cool correctly. I spent a LOT of money on these almonds! NEVER AGAIN!
ReplyDeleteI followed the recipe exactly, but ended up with black, sticky almond soup. I see some others above had similar results. Could some of the measurements be off? I am really depressed about the sticky goo and the waste of time (running to the crock pot every 20 minutes to stir) and money. These were supposed to be Gifts. ��
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThat is a very good tip especially to those new to the blogosphere.
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