So, I made these nuts, and they were very good. Not great, but good. They lasted about a week, which in our house means that they could have been better.
My only problem with the recipe was that it was too sweet. Most of the time when I get a craving, I want something sweet and salty, but not too much of either. A good balance. Picky, much?
So I adjusted the recipe with blind faith and holy smokes are they delicious. Perfect amount of sweet and salty. Warning, these may become addictive!
Sweet & Salty Slow Cooked Almonds
- 3 cups blanched whole almonds
- 1 egg white
- 1 1/2 tsp vanilla extract
- 2 tbsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp salt
- 1/8 to 1/4 cup water
Whisk together egg white and vanilla until it becomes foamy--lots of little bubbles and has expanded a tiny bit.
Add almonds and stir to coat.
Mix together cinnamon, sugars, and salt in a separate bowl. Add to almond mixture and toss to coat. There will be a little excess dry ingredients at the bottom, but don't worry about it right now.
Transfer ingredients to greased (I use canola oil spray) slow cooker and turn to high. Close lid and cook for 2 hours, stirring every 20 minutes. Make sure you get those edges! The sugars like to get stuck in there and will burn if they sit too long.
After 2 hours, add 1/8 to 1/4 cup water and stir. It's going to start getting gooey, and that's going to amount to lots of deliciousness. Cook one more hour, stirring again every 20 minutes.
Spread out onto parchment paper and let cool.... at least a little bit. They're delicious when they're hot, but come on. Don't burn your mouth. And save some for the others.... :)
I really like how these turn out more like candied almonds than sugary dusty bites, but that could just be me.
Let me know how yours turn out!
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