Refined Sugar-Free Crockpot Cinnamon-Cardamom Almonds

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On Friday, my husband asked “Have you posted any blogs lately?”

Then on Sunday, my mother asked “Are you still blogging?”

I have no explanation, other than that blogging started to feel like a chore.  So I took some more time off.  Heck, I even wrote some draft posts…but I didn’t post them.

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Now, though, it’s time to get on with it.  Because as I hinted on Instagram last week, I am about to embark on a HUGE lifestyle change.  But more about that later.

When Krysta shared these crock pot cinnamon sugar almonds on a recent blog hop, I knew that I wanted to put my own spin on the recipe with some sugar substitutions.  I took the easy way out and substituted granulated xylitol for the sugar and palm sugar for the brown sugar.  They practically look like the originals.  Because I find these sweeteners to be even sweeter than traditional sugars (though they have fewer calories….bonus), I cut down on the proportions a bit.  I also added cardamom, because the hubby loves it.

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Maybe it was the sugar substitution, but my almonds were a little sticky at the end of the cook time.  No problem.  I spread them on a silicone baking sheet and allowed them to cool slightly.  Then I sprinkled them with some of my reserved xylitol/palm sugar blend, turned them over, and sprinkled their backsides too.  After cooling completely, I had a jar full of goodness.

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Refined Sugar-Free Crockpot Cinnamon-Cardamom Almonds
Adapted from KrystaSteen.com

1 egg white
2 t. vanilla
3 c. raw almonds
3/4 c. granulated xylitol
3/4 c. palm sugar
2 t. cinnamon
1 t. cardamom
1/2 t. kosher salt
1/8 – 1/4 c. water

Combine granulated xylitol, palm sugar, cinnamon, cardamom, and salt in small bowl.  Set aside.  In a medium bowl, whisk the egg white and vanilla together until they are frothy.  Add the almonds to the egg mixture and toss until they are completely coated.  Add 1 cup of the xylitol/palm sugar mixture and stir gently to coat, reserving a 1/4 cup of the xylitol/palm sugar mixture for later.

Grease the crock pot with coconut oil or non-stick cooking spray.  Add the almond mixture and cover.  Cook on low for two hours, stirring every 20 minutes.  Add 1/4 cup of water to almond mixture and stir until the almonds look like they are coated with syrup.  Cook for another hour, again stirring every 20 minutes.

Spread cooked almonds on a non-stick surface in a single layer; a silicone mat or waxed paper work well.  Allow the almonds to cool slightly, approximately 15-20 minutes.  Sprinkle with half of the reserved xylitol/palm sugar mixture.  Turn the almonds over and sprinkle with the remaining xylitol/sugar, allowing to cool first if they are still warm enough to “melt” the sugar mixture.

Store almonds in an airtight container for up to two weeks…if they last that long.

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