Hot Pink Freak

CROCKPOT CINNAMON ALMONDS:

1 1/2 cup brown sugar

3 Tbsp Cinnamon

1/8 tsp Salt
1 Egg White

2 tsp Vanilla

3 cups almonds

1/4 cup water

Mix together sugars, cinnamon, and salt. Set aside.

In another bowl, whisk the egg white and vanilla until frothy. Ad almonds. Thoroughly coat almonds in the egg white mixture. Add cinnamon mixture to almonds and toss to coat.

Thoroughly spray your crock pot with non-stick cooking spray or you could use oil of your choice. I use spray olive oil because I do love me some savory flavors. Add the almond mixture.

Cook on low 3-4 hours, stirring every 20 minutes. In the last hour, add the 1/4 cup of water and stir well. This ensures a crunchy yummy coating.

Make sure to cook the nuts for 45 minutes after adding water. You have to stir really well.

Once finished, spread almonds on parchment to cool. Separate them a little so you do not have large clusters.