Description
A deliciously addictive mix of sweet and salty cinnamon-spiced nuts slow-cooked to perfection in a crockpot, making a flavorful and crunchy snack that’s perfect for sharing or gift-giving.
Ingredients
Scale
Ingredients
- 1 pound mixed nuts (use roasted if you prefer; plain nuts work well too)
- 1/3 cup butter, melted
- 1/2 cup powdered sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Salt, to taste
Instructions
- Prep: Heat the slow cooker on the high setting for 15 minutes before adding the nuts. This ensures the cooking environment is warm for even toasting.
- Cook on high: Add the mixed nuts to the hot crockpot. Drizzle the melted butter over the nuts, sprinkle with powdered sugar and all the spices (cinnamon, allspice, ginger, cloves), then stir thoroughly to coat all the nuts evenly. Cover with the lid and cook on the high setting for 15 minutes.
- Cook on low: After the initial high heat cooking, reduce the heat to the low setting and remove the lid. Continue cooking uncovered for about 2 hours, stirring occasionally. This slow toasting process allows the nuts to toast evenly and the sugar-spice coating to caramelize and become crunchy. Near the end, sprinkle with salt to balance the sweetness.
- Cool: Transfer the cooked nuts to a rimmed baking sheet and spread them out in a single layer to cool completely. Once cooled, store the nuts in an airtight container to keep them fresh for up to one month.
Notes
- You can use any combination of nuts, such as almonds, pecans, walnuts, cashews, or peanuts, adjusting to preference.
- If you prefer sweeter nuts, increase the powdered sugar slightly or add a touch of brown sugar.
- Make sure to stir occasionally during the low heat cooking to prevent burning and ensure even coating.
- Store in an airtight container at room temperature; they keep well for about a month.
- Sprinkling salt at the end allows you to control the saltiness; taste first to adjust as desired.
