Sometimes, I really don’t know why I do this to myself.
I make snacks that taste like candy and expect to have full control over NOT eating the entire batch in one day. I mean, two cups of almonds might seem like a schload of almonds to eat in a day. But I swear, I could probably do it if I tried. Especially if they’re these crock-pot cinnamon sugar almonds that are slowly disappearing from my kitchen counter!
We went to a Mavs game recently (you know, the one where we acted like real adults) and I had a hard time resisting the smell of roasted nuts wafting in the air. Those deliciously roasted, candied nuts that give you a gut ache when you finish the whole cup of them.
Instead of spending $10 on a pack of sugar coated nuts, I decided I should make my own to satisfy my craving. Obviously, I needed to make them much healthier than the bagillion recipes on Pinterest that use 1+ cups of sugar!
Basically, I dramatically reduced the amount of sugar used, and skipped any oils or butter in the process. I used a mix of honey and egg whites to get a wet base for the almonds, then coated them in the reduced sugar blend. I debated doing them with pure stevia, but I don’t think they’d have turned out quite as good. Since the amount of sugar was reduced so much, and there wasn’t a thick coating on the nuts, they turned out a tiny bit sticky. My solution? Blend up some oats with some stevia in the mix! It seemed kinda like powdered sugar.
And now, I continue the battle of the nuts. We’re heading out to a party on Sunday, and my current plan is to stash them in the pantry until then. Outta sight, outta mind! Then there will still be a reasonable amount left to share at the party. And then leave there, because I seriously doubt my self-control around these!
I’m not sure if all this talk about lacking self-control around these almonds is a good or a bad thing for you or not. So, maybe just plan on sharing them – or just eat ’em all anyway. I mean, almonds aren’t that bad, right?
Healthier Crock-Pot Cinnamon Sugar Almonds
Yield 8 servings
- 2 cups raw almonds (unsalted, unroasted)
- 1/4 cup egg whites
- 2 tablespoons honey
- 1.5 teaspoons cinnamon
- 2 tablespoons stevia
- 3 tablespoons white sugar (could use coconut sugar!)
- 1/3 cup old fashioned oats
- 1 teaspoon stevia
- In a large bowl, whisk together egg whites and honey until completely mixed and slightly foamy.
- Pour in almonds. Stir to completely cover.
- In a separate bowl with a lid, add cinnamon, 2 T stevia, and white sugar. Mix completely.
- Using a slotted spoon, transfer almonds to sugar mix. Cover bowl, and toss to completely coat.
- Spray a crock-pot with non-stick cooking spray. Transfer almonds to crockpot, leaving behind any of the sugar mix that did not stick to the almonds.
- Cook on low for 2 hours, stirring every 20-30 minutes.
- Spread on a wax paper sheet to cool for 1 hour. Almonds may be sticky, so break them apart and transfer to a large bowl.
- With a blender or magic bullet, grind up oats and 1 teaspoon stevia. Add to bowl with cooked almonds, and toss until completely coated.
Dumping out the excess sugar mix that doesn't stick to the almonds will lower the calorie count. Nutrition facts also represent less amount of egg whites and honey used in the recipe, since there is a large amount of the egg white mixture left after coating almonds.
Serving Size 1/8 recipe (about 1/4 cup)
Amount Per Serving
% Daily Value
Total Fat 12.5 g
Saturated Fat 1 g
Unsaturated Fat 10.9 g
Sodium 6.9 mg
Total Carbohydrates 21 g
Dietary Fiber 3.8 g
Sugars 12.7 g
Protein 6.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I’m so clever.