We want to be supportive, but she says we can’t have cookies or muffins or anything fun! After about the third day of this nonsense, M & I headed to Pinterest and started searching for a wheat-free sweet treat….Crockpot Cinnamon Almonds…. yum!
BOUNS: It makes the office smell totally pawesome… and we made it in the crockpot, so no open flame (office rule number 3#).
The girl was super pleased and we were happy to have treats in the office… M had to spend the rest of the afternoon cleaning the sugar out of her whiskers, but it was well worth it!
We have changed the recipe from what you will find on the blog… We thought it had too much extra sugar… it was just clumpy and got stuck in our whiskers. We also used pecans instead of almonds and added more spices….
Crockpot Cinnamon Pecans
- 1 c Sugar
- 1 c Brown Sugar
- 3 Tbsp. Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 1/8 tsp Salt
- 1 Egg White
- 2 tsp Vanilla
- 1lb Pecans
- 1/4 c Water
In a medium sized bowl, mix together sugars, spices, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add pecans. Make sure the pecans are thoroughly coated in the egg white mixture. Add cinnamon mixture to the pecans and toss until coated.
Thoroughly coat your crock pot with cooking spray. Add the pecans and sugars to the crock pot and cook on low heat.
Cook (with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the water and stir well. This creates the crunchy coating. Continue cooking for another 45 minutes to 1 hour… keep stirring
Line a baking sheet with aluminum foil* and spread the pecans flat to cool. They will be sticky at this point, so make sure you separate them a little and have no large mounds.
*The lady on the other blog said she spread her almonds out on parchment paper, but when we did that they totally stuck to it! We’re thinking aluminum foil instead…