“A friend of mine makes incredible cookies using the five-spice mixture, and I guess after eating three or four of her cookies, I was hooked on the flavor. I wanted to make something different for my guests this Thanksgiving so I thought the spice combination would work well with the candied almonds I was planning. Yum! Perfection. One of my favorite parts about this recipe is that it’s made in the Crock-Pot. Honestly, it does require a little extra handling, but the nuts come out perfectly candied and delicious!”
Five-Spice Glazed Almonds
Recipe, intro and photograph by Lisa Harris of Lisa Harris Pantry and owner/creator of Morning Sunshine Breakfast Cookies.
2 tablespoons five-spice (get the recipe here)
1½ cups sugar
1½ cups brown sugar
¼ cup water
1 teaspoon kosher salt
4½ cups unsalted almonds
1 egg white whisked until frothy
Spray your Crock-Pot with nonstick spray. Pour in the almonds and the egg white. Stir to coat thoroughly. In another bowl, combine the sugars and spices. Pour the sugar over the coated almonds and toss until the almonds are covered with the sugar mixture. Place the cover on the Crock-Pot and set to low temperature. Stir the almonds every 30 minutes for 3 hours. It will look like nothing is happening but the sugar is slowly melting. After the third hour, add the water and the mixture will crackle and sizzle. Stir very well so all of the nuts are covered in the sugary glaze. Cover again and let heat for 25 minutes. Remove from the Crock-Pot and spread out on a parchment-lined baking sheet (you may need two). Try to separate any clusters of almonds. Let cool and store in air tight Mason jars or ziplock bags until serving.
morning sunshine cookie