Name: Sweet and Salty Crockpot Cinnamon Nuts
Prep time: 10 min
Cook time: 150 min
Total time: 220 min
Ingredients: 1 pound mixed nuts (use roasted if you prefer; I usually just use plain); 1/3 cup butter (melted); 1/2 cup powdered sugar; 1 1/2 teaspoons cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; salt (to taste)

Sweet and Salty Crock Pot Cinnamon Nuts

3 hrs 40 mins

| 2 Comments |

5 from 2 votes

Jump to Recipe 12/29/19 | Updated: 12/30/19 | by Nora

white crock filled with cinnamon nuts from the top down

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5 from 2 votes

Yield: pound

Ready In: 3 hrs 40 mins

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.

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Recommended Equipment:

3-4 quart slow cooker

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)

Prep Time: 10 mins

Cook Time: 2 hrs 30 mins

Cooling: 1 hr

Ready In: 3 hrs 40 mins

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.

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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.