Slow Cooker Candied Nuts
I like giving spiced nuts as holiday gifts. This slow cooker recipe with ginger and cinnamon is so good, you just might use it all year long. —Yvonne Starlin, Westmoreland, Tennessee
Ingredients
- 1/2 cup butter, melted
- 1/2 cup confectioners' sugar
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1-1/2 cups pecan halves
- 1-1/2 cups walnut halves
- 1 cup unblanched almonds
Reviews
Too much butter. Won't dry. Have them on a cooling rack on a cookie sheet in a 300 degree oven now. Hope for the best.
These are AWESOME!!! I did add a bit of salt and pepper. Used my 9X12 Crock pot. (it is an oblong flat crock pot unit). Cut down to 1/4 cup of butter. Cook on low Stir after 1 hour. Continue cookiing another hour. Put on parchment paper to cool. Big hit a Christmas party! YuM!!!
Very good! I've made these twice and noticed that letting them cool on wax paper they have a tendency to really stick especially where there is a decent amount of "syrup" left over in spots. I may try putting them on a cooling rack with wax paper underneath so they completely drain off. ??
Wonderful flavor. Especially after adding salt and pepper. Ceyenne would be even better but I didn't have any. However, I can't figure out how to dry them.
I’d like to give it one star but that seems a little harsh. The nuts burned at the two hour mark and I had the slow cooker on low. I also stirrred it . I put them out on parchment paper and with so much butter, many of the nuts remained oily.
Can I use can of mixed nut ok
Just wondering if you could use a diabetic sugar to make these candied nuts
This was easily the best and simplest candied nut recipe I've tried. Plus it is SO customizable. I made the original recipe as is with great results. I loved it so much we decided to make a second batch, only this time I added just a touch of orange zest and juice to the spice mixture and it was just as great. This made wonderful Christmas gifts also.
Wonderful recipe...so easy. I only had almonds and cashews to use, but they "cooked" up just fine. I added a dash of cayenne & black pepper to the spice mix. I think next time I will cut back on the butter as a lot of it just stayed on the waxed paper when I cooled the nuts.