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Yield: 1 pound
Ready In: 3 hours 40 minutes
If I had to pick one snack recipe to eat for the rest of my life… I'm pretty sure this would be it. I love nothing more than the combination of sweet and salty flavors, and my Crockpot Cinnamon Nuts deliver in that department on all accounts.Check out my recipe notes if you want to add some heat or an even more savory kick, and then hide the slow cooker from yourself as these cook, because otherwise you're going to eat them all while they're cooking.
Recommended Equipment:
Ingredients
- 1 pound mixed nuts (use roasted if you prefer; I usually just use plain)
- ⅓ cup butter (melted)
- ½ cup powdered sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- salt (to taste)
Instructions
- Prep: Heat slow cooker on high setting for 15 minutes before adding nuts.
- Cook on high: Add nuts to hot crock, drizzle with butter, powdered sugar and spices and stir until completely coated. Cover and cook on high setting for 15 minutes.
- Cook on low: Reduce heat to low setting. Remove lid and cook, uncoverd, for about 2 hours, stirring occasionally, until nuts are toasted and well coated. Sprinkle with salt, if desired.
- Cool: Transfer nuts to a rimmed baking pan in a single layer and cool completely. Store in an airtight container for up to a month.
Nora’s Tips
Ingredient Notes:
Spices: For a kick, add ½ teaspoon cayenne pepper. I also like adding a savory note with some dried and chopped rosemary (so nice with the ginger!). You can also skip all the extra spices and use 2-3 teaspoons cinnamon only. Nuts: I like using a mix for some interest, and because my husband likes the almonds and Brazil nuts best, but I have to admit… I would make it with just walnuts or pecans if it was just for me 😉 Butter: I haven’t tried this with any other oils/fats, so I do not recommend making any substitutions. Sugar: I have only tried this with powdered sugar, so I cannot comment on using granulated instead.More recipe information
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Tammy Bowman says
These nuts are seriously addicting! I’m planning to make these for a Christmas gift for 35-40 clients.
The only thing that I’m not sure about, is that the mixture didn’t completely adhere to the mixed unsalted nuts. The taste is great but I’m wondering if I did something wrong. I plan to use walnuts and pecan mix. I like the taste best with these two nuts best.
Nora says
Tammy – I’m so glad you like the recipe! This is definitely one of my all-time favorites. I agree about walnuts and pecans tasting best. Regarding the mixture not sticking… Not quite sure what cold have gone wrong there. What size crock did you use? I find the recipe turns out best in a smaller crock, 3-4 quart. You could also try combining the melted butter with the other glaze ingredients first, then stir through the nuts. Hope this helps!
Tammy Bowman says
Thank you so much for getting back to me. I am using a bigger crock since I’m making a lot of nuts. I’ll try mixing butter first.. 😉
Pamela says
Delicious recipes! Thank you fir sharing!!
Pamela says
Delicious!
Kim says
Hi. Can you double the recipe?
Nora says
Kim, definitely. Just use a larger crock.