Ingredients:1 cup evaporated cane juice
1 cup sucanat
3 tablespoons cinnamon
2 tsp nutmeg
2 tsp ground ginger
1 tsp ground cloves
1/4 teaspoon salt
1 egg white
2 teaspoon vanilla
5 cups raw almonds
¼ cup water
1/2 cup of additional evaporated cane juice(optional)
The How To's:
Pour sugars, cinnamon, and salt into base of slow cooker. Mix until evenly combined throughout. In a separate bowl, whisk egg white with vanilla. Add almonds and stir until all almonds are coated with egg wash.
Pour almonds into slow cooker and stir with sugar mixture.
**At this point you can toss in another 1/2 cup of sugar and toss them to evenly distribute the sugar. It will not dissolve and will leave a nice crunchy crystal like coating on the outside.
Line a baking sheet with parchment paper and spread cooked almonds to cool. Again they will look wet. As the almonds cool the syrup will harden. Separate and move them around as they harden so they don't stick to the paper or to each other. Place in an airtight container to store. If there are any left!