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Slow Cooker Sweet-Hot Nuts
Cook: 2 hrs on low
Cool: 1 hr
Ingredients
- 1 cup whole cashews
- 1 cup whole almonds, toasted*
- 1 cup pecan halves, toasted*
- 1 cup hazelnuts, toasted and skins removed*
- 1/2 cup sugar
- 1/3 cup butter, melted
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
Directions
1. Place nuts in a 2- to 3-1/2-quart slow cooker. In a small bowl combine sugar, butter, ginger, salt, cinnamon, cloves, and cayenne pepper. Add nuts to slow cooker; toss to coat.
2. Cover and cook on low-heat setting for 2 hours, stirring after 1 hour. Stir nuts again. Spread in a single layer on buttered foil; let cool for at least 1 hour. (Nuts may appear soft after cooking but will crisp upon cooling.) Store in a tightly covered container at room temperature for up to 3 weeks.
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Tip:
*To toast nuts:
Spread nuts in a single layer in a shallow baking pan. Bake in a 350 degrees F oven for 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice. To remove the papery skin from hazelnuts, rub the nuts with a clean dish towel.
