1 cup sugar
3 tablespoons cinnamon
1/8 teaspoon salt
1 egg white
1 1/2 teaspoons vanilla extract
I package whole raw almonds
aluminum foil or parchment paper
Directions.
In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.
Whisk together the egg white and vanilla extract in the crock pot. Add almonds and stir well to coat. Add your cinnamon mixture to the pot and toss with spoons to fully coat.
Cover and 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.
