Ingredients:

  • 4 cups raw whole almonds (approx. 500g)
  • 1 large egg white
  • 1 tablespoon vanilla extract
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup light brown sugar, packed (100g)
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon sea salt
  • 2 tablespoons water

Instructions:

  1. In a large mixing bowl, whisk the egg white and vanilla extract until frothy and light, about 1 minute.
  2. Add the raw almonds to the egg white mixture and toss thoroughly until every almond is glistening and evenly coated.
  3. In a separate small bowl, whisk together the granulated sugar, light brown sugar, ground cinnamon, and sea salt.
  4. Pour the sugar mixture over the wet almonds. Stir well until the almonds are completely encrusted in a thick, sandy layer.
  5. Grease the slow cooker or use a liner. Add the almonds, cover, and cook on Low for 1.5 hours, stirring every 20-30 minutes to prevent burning.
  6. After 1.5 hours, stir in 2 tablespoons of water. This helps the sugar dissolve slightly to create a professional crisp shell.
  7. Cover and continue cooking on Low for another 1.5 hours, continuing to stir every 30 minutes.
  8. Spread the almonds in a single layer onto a parchment-lined baking sheet. Allow them to cool for 30-45 minutes until the coating hardens into a crunchy shell.