Best 9 Slow Cooker Spiced Party Nut Mix Recipes

SLOW-COOKER SPICED MIXED NUTS

Steps:

• In a large bowl, whisk egg white and vanilla until blended; stir in nuts. In a small bowl, mix sugars, spices and salt. Add to nut mixture and toss to coat., Transfer to a greased 3-qt. slow cooker. Cook, covered, on high 1-1/2 hours, stirring every 15 minutes. Gradually stir in water. Cook, covered, on low 20 minutes., Spread onto waxed paper; cool completely. Store in airtight containers up to 1 week.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

SLOW-COOKER BROWN SUGAR PARTY NUTS

Steps:

• Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix cashews, almonds and pecans. In small bowl, mix remaining ingredients. Pour over nuts; stir until completely coated.
• Cover; cook on Low heat setting 2 hours, stirring after 1 hour. Lightly grease sheet of waxed paper; spread coated nuts in single layer on waxed paper. Cool completely, about 2 hours.

SLOW-COOKER CANDIED SPICED NUTS

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray.
• In large bowl, stir together sugars and cinnamon. Set aside.
• In small bowl, beat egg whites and vanilla until a little frothy.
• Place nuts in slow cooker.
• Pour egg white mixture over nuts, and stir until nuts are evenly coated.
• Sprinkle cinnamon sugar over nuts, and stir until nuts are all coated well. Cover; cook on Low heat setting 3 hours, stirring every 20 minutes.
• When 20 minutes are left, pour 1/4 cup water into slow cooker, and stir. When cooking time is up, spread nuts on cookie sheet to cool until dry.

SLOW COOKER CANDIED NUTS

Steps:

• In a greased 3-qt. slow cooker, mix butter, confectioners' sugar and spices. Add nuts; toss to coat. Cook, covered, on low 2-3 hours or until nuts are crisp, stirring once., Transfer nuts to waxed paper to cool completely. Store in an airtight container.

SLOW-COOKER SPICED PARTY NUT MIX

Steps:

• In 4- to 5-quart slow cooker, mix butter, taco seasoning mix, cinnamon and red pepper. Add remaining ingredients; toss gently.
• Cook uncovered on Low heat setting 3 to 4 hours, stirring every 30 minutes, until nuts are toasted. Turn off slow cooker. Serve with large serving spoon.

SLOW-COOKER SPICED NUTS

Steps:

• Line the insert of a 6-quart slow cooker with heavy-duty foil, and spray with cooking spray.
• Whisk together the maple syrup, butter, cinnamon, orange zest, salt and cayenne in a large bowl. Add the pecans and cashews, and toss to coat. Add the nuts to the slow cooker in an even layer, cover and turn the heat to high. Cook until a light syrup forms at the bottom, 1 hour.
• Turn the heat to low, stir the nuts and continue to cook, stirring every 20 minutes, until the nuts are glazed and the bottom of the cooker is dry, about 1 hour.
• Turn the slow cooker off, uncover and let the nuts harden, stirring occasionally, up to 2 hours. If not serving immediately, the nuts can be stored in an airtight container up to 5 days.

SLOW-COOKER SPICED NUTS

Steps:

• Line the insert of a 6-quart slow cooker with heavy-duty foil and spray with cooking spray.
• Whisk together the maple syrup, butter, cinnamon, orange zest, salt and cayenne in a large bowl. Add the cashews and pecans and toss to coat. Add the nuts to the slow cooker in an even layer, cover and turn the heat to high. Cook until a light syrup forms at the bottom, about 1 hour.
• Turn the heat to low, stir the nuts and continue to cook, stirring every 20 minutes, until the nuts are glazed and the bottom of the cooker is dry, about 1 hour.
• Turn the slow cooker off, uncover and let the nuts harden, stirring occasionally, up to 2 hours. If not serving immediately, the nuts can be stored in an airtight container up to 5 days.

SLOW-COOKER SPICED FRUIT

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 6 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and wine; pour over fruit., Cook, covered, on low until heated through, 3-4 hours. Discard spice bag; sprinkle with almonds. Serve with a slotted spoon.