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Slow Cooker Cinnamon Almonds



2 Cups of Coconut Sugar

3 Tablespoons of Cinnamon (I used Vietnamese cinnamon from Penzeys)

1/8 teaspoon of Salt

1 egg White

2 teaspoons of Vanilla

6 cups of Almonds, Pecans, and Walnuts or Nuts of Choice

1/8 cup of water



In a bowl, whisk egg white and vanilla until it begins to get a little frothy. Stir in your nuts until they are all coated in the egg white and vanilla mixture. In a separate bowl, mix together coconut sugar, cinnamon, and salt. Add nuts to cinnamon mixture and toss until completely coated. Spray your slow cooker with non stick cooking spray. Cook the nuts on high for two hours stirring every 20 minutes. After 2 hours pour your water over the nuts and mix very well to make sure there are no clumps! Reduce heat to low and cook for one more hour, still stirring every 20 minutes. Line a cookie sheet with parchment paper and evenly spread out the nuts to cool and dry on the paper. They are also delicious when they are still warm!


*Adapted from

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