2 minutes of prep time for spicy mixed nuts at your fingertips!
The spiced nuts are usually the first thing to go on a holiday party buffet. I always find a crowd gathering around the food table within grabbing distance of the spiced nuts.
You might want to make a few batches of these to keep on hand during the holidays – they are sure to be a hit at any holiday party and they also make a nice last-minute gift in a pretty glass jar tied with a ribbon.
I love the use of the slow cooker for this recipe, because using a skillet, or even the oven is risky. I mean, nuts can go from toasty and perfect to burnt in just a matter of minutes. And nuts have a strong bitter taste when they are even a bit burnt – too risky for nuts which are not cheap. The slow cooker is gentle heat and works perfectly for this recipe – your nuts can go for a few minutes early or late, and they will still be perfectly toasty and flavorful.
Other food bloggers’ spins on spiced nuts:
Curry Spiced Nuts and Dried Cherries, Cookin Canuck
Candied Spiced Pecans, Eat the Love
Buffalo Spiced Nuts, All Day I Dream About Food
Candied Harissa Spiced Nuts, Shared Appetite
3 Ingredient Slow Cooker Spicy Nuts, Simple Nourished Living
- 8 ounces raw cashews
- 8 ounces raw almonds
- 8 ounces raw pecans
- 2 tablespoons coconut oil, warmed
- 2 teaspoons brown sugar
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- Toss all ingredients together and cook on high in a slow cooker for about 2 hours.
- Remove and spread on a platter or baking sheet to cool.
- NOTE: I have also added minced rosemary to the nuts, and loved this added flavor - totally optional.