The easiest way to make candied almonds is in the slow cooker. These Crock-Pot Candied Almonds are perfect for snacking, gift-giving or to top a salad or bowl or yogurt, and happen to be gluten-free, and vegan and Paleo friendly.
There is something magical about candied nuts. The sweet, crunchy, and salty combination is perfect.
Whether for snacking, topping yogurt, serving on a salad, or giving as a gift, candied almonds are a perfect treat to keep on hand.
Slow Cooker Candied Almonds
Thanks to the slow cooker, making perfect candied almonds is a breeze.
With a few staple pantry ingredients, you can have glazed almonds that are perfectly sweet, with a hint of spice and salt for a balanced flavor combination. These Maple Candied Almonds are better than any store bought glazed nuts!
My recipe for Candied Almonds is gluten-free, paleo, vegan and naturally sweetened–making these almonds a balanced sweet treat. They are also great to serve to people with dietary restrictions or egg allergies.
How To Make Candied Almonds in Crock-Pot
Step One: Season Almonds
- In large mixing bowl, mix together melted coconut oil, maple syrup, vanilla extract and seasonings, until well combined.
- Add in almonds and toss until almonds are well coated.
Step Tw0: Prepare Slow Cooker
- Line a 6-8 quart slow cooker with parchment paper.
Step Three: Slow Cook Almonds
- Cook on low in crock-pot for 2 1/2 – 3 hours, stirring every 20 to 30 minutes.
Step Five: Add Water to Slow Cooker
- Add water to slow cooker and stir.
- Continue to cook on low for 30 minutes with lid off slow cooker, allowing water to evaporate.
- This step can be skipped but will help crystallize the sugar on the nuts.
Step Six: Allow Almonds to Harden
- Once the 3 hours has elapsed, remove nuts from slow cooker and spread out on large cookie sheet that has been lined with parchment paper.
- I personally, use the parchment paper in the slow cooker to remove the nuts, just by carefully lifting it out with nuts still inside the parchment. And then just spread the parchment paper out on a cookie sheet, spreading the nuts out on the sheet.
How to Serve Candied Almonds
I love to snack on these maple glazed almonds and give them as gifts at the holidays.
But these Candied are also delicious as a topping for:
Tips to Making Candied Almonds
- It is critical to use raw almonds for this recipe. That way the almonds can properly absorb the flavors as they cook.
- The cayenne powder is optional but gives depth to these Candied Almonds.
- If almonds are not your thing, use any raw nut you like. I have used this recipe for pecans and walnuts with great success.
- Use pure maple syrup and pure vanilla extract, as the flavor is superior to artificial.
- These candied almonds do not get a super crunchy exterior like traditional candied nuts that have been coated in egg whites and granulated sugar. But these Vegan Friendly Candied nuts are just as delicious and better for you!
- In place of maple syrup, you can use coconut sugar. This will give the nuts a more crunchy exterior.
- After almonds have dried, wrap in cellophane gift bags with a ribbon for a perfect hostess or neighbor gift.
- Candied Almonds can be stored in air tight container for up 2 weeks.
- This recipe for candied nut can easily be doubled.
Vegan Candied Almonds Recipe
Slow Cooker Candied Almonds
- 3 cups raw almonds
- 2 tablespoons melted coconut oil
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg freshly grated
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne optional
- 2 tablespoons water
- Mix together coconut oil, maple syrup, vanilla, cinnamon, nutmeg, salt and cayenne in a large mixing bowl.
- Add in raw almonds and toss/mix until well combined.
- Line 6 quart slow cooker with parchment paper.
- Add in nuts and spread to even layer.
- Cook on low for 2 hours and 30 minutes, stirring every 20-30 minutes.
- Add water to slow cooker and stir. Continue to cook on low for 30 minutes with lid off slow cooker, allowing water to evaporate--this will help crystallize the sugar on the nuts.
- Once cook time has elapsed, remove nuts from slow cooker and place on large cookie sheet, lined with parchment paper. Spread nuts out to even layer and allow to cool and harden for 1 hour before storing in air tight container.
- Store nut in air tight container for up to 2 weeks.
- The cayenne powder is completely optional, but adds depth to the flavor of these candied nuts.
- Feel free to substitute coconut sugar in place of maple syrup.
- Be sure to use raw almonds and pure maple syrup and pure vanilla extract for the best flavor.
To Make Slow Cooker Candied Almonds, You May Need
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