Easy Crockpot Cinnamon Candied Almonds

Ingredients

2 egg whites
2 tablespoons pure vanilla extract
3 pounds whole raw almonds, 10 cups
2 cups granulated sugar
1 cup packed light brown sugar
1/4 cup ground cinnamon
1/2 teaspoon kosher salt
1/4 cup water, does not go in until the last hour

Directions

Spray a 6-quart slow cooker bowl with non-stick cooking spray. Set aside.

Add egg whites and vanilla to a large bowl. Whisk until frothy but not stiff. Add almonds, then using a large spoon, toss to coat.

Pour almonds into the slow cooker. Add remaining ingredients (except the water) and stir again to coat. Cover the slow cooker with its lid.

Set the slow cooker to Low and cook for 4-5 hours, stirring occasionally (at least once an hour). After 3 hours, add 1/4 cup water to the slow cooker and stir well. Cover and cook for another 1-2 hours, stirring occasionally.
Candied almonds are done when the coating begins to harden.

Spoon almonds onto parchment paper or silpat mats. Allow nuts to dry before serving.