Crockpot Spiced Nuts
Ingredients
The nuts
-
1.5
cups
cashews
-
1.5
cups
almonds
The coating
-
¼
cup
honey
-
2
tablespoons
unsalted butter
-
1 ½
tablespoons
curry powder
-
½
teaspoon
ground cumin
-
¼
teaspoon
cayenne pepper
-
2
teaspoons
sea salt
-
¼
teaspoon
ground pepper
Instructions
- 1. Spray the slow cooker with olive or avocado oil.
- 2. In a bowl, whisk together honey, melted butter, curry powder, cumin, cayenne, salt, and pepper.
- 3. Add cashews and almonds to the bowl and toss to coat them in the mixture.
- 4. Transfer the coated nuts to the slow cooker and spread them in an even layer.
- 5. Cook on high for 1 hour, then reduce the heat to low and cook for an additional hour, stirring every 15 minutes.
- 6. Line a baking sheet with parchment paper and transfer the cooked nuts to it.
- 7. Allow the nuts to sit for 1 ½ hours until they harden.
- 8. Store the cooled nuts in an airtight container for up to 7 days.
Nutrition Facts (estimated)
Servings
12
Calories
2562
Total fat
190g
Total carbohydrates
175g
Total protein
81g
Sodium
28mg
Cholesterol
0mg
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