Step 1

Place the almonds, sweeteners, and cinnamon in your slow cooker and set to low.

Step 2

In a small bowl, whisk the egg white and salt until foamy. Add to the nuts and mix well.

Step 3

Place some paper towel over your slow cooker before putting on the lid.

Step 4

Cook for 2 ½ hours, stirring every 30 minutes.

Step 5

Add the water, stir well, then cook for another hour. Stirring halfway through.

Step 6

Pour the almonds onto a cookie sheet lined with parchment paper to cool and dry out.

Step 7

Once cooled, stored in an airtight container on the counter for up to 2 weeks.