Slow Cooker Cinnamon Almonds

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• 2 each large egg whites
  Ingredient note

  Source: 2 large egg whites
• 1 Tbsp vanilla extract
  Ingredient note

  Source: 1 Tbsp. vanilla extract
• 1 ¼ cup white sugar
  Ingredient note

  Source: 1 ¼ cup white sugar
• 1 ¼ cup light brown sugar
  Ingredient note

  Source: 1 ¼ cup light brown sugar
• 2 Tbsp ground cinnamon
  Ingredient note

  Source: 2 Tbsp. ground cinnamon
• ½ tsp ground nutmeg
  Ingredient note

  Source: ½ tsp. ground nutmeg
• ¼ tsp salt
  Ingredient note

  Source: ¼ tsp. salt
• 2 lbs roasted unsalted almonds
  Ingredient note

  Source: 2 lbs. roasted unsalted almonds

1. In a small bowl whisk the egg whites and vanilla until very frothy, this may take a minute or two. Set aside.
2. In a medium-sized bowl, add the white and brown sugars, cinnamon, nutmeg and salt, and stir until combined. Set aside.
3. Put the almonds in a large bowl, pour over the eggs white and vanilla mixture. Stir until the pecans are evenly coated. Pour over the sugar mixture and stir until the almonds are coated.
4. Spray the slow cooker with non-stick spray or coat the bottom and edges with a little oil. Add the sugar coated almonds.
5. Cover. Set the slow cooker to low temperature. Cook for 2.5 hours, stirring every 20-30 minutes.
6. When the cooking time is done, pour the nuts onto a baking sheet lined with wax or parchment paper. Cool for 30 minutes before storing or packaging into bags. Enjoy!