: Candied almonds made In a crock pot didn't harden, are still gooey I made candied almonds In a crock pot according to a recipe. They did not get a candy coating on them. Now I have a large bowl of gooey nuts and don't know

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I'm not an expert on candy-making, but it sounds to me as if you didn't heat the sugar sufficiently. The temperature that the sugar reaches will affect the texture when it cools:

www.exploratorium.edu/cooking/candy/sugar-stages.html

I'd attempt to heat it back up to hard-crack state (300°F), and see if I could recover it.

Being that I don't have a candy thermometer, I'd probably try something stupid, like spread it out on a sheet pan (on a silicone mat) and bake it in a 325°F oven 'til it got close, then turn the temperature down to 300°F and just let it sit for a while.

Candymaking generally requires pretty specific temperatures ... I'm not sure that I'd trust a crockpot unless it was one of those digital controlled ones with a temperature probe. (but I suspect most of those are intended for meat, and may not be able to handle temperatures above 250°F)