Slow Cooker Candied Nuts Recipes

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SLOW-COOKER CANDIED SPICED NUTS



Slow-Cooker Candied Spiced Nuts image

Gift your loved ones with these easy slow-cooker candied nuts this holiday.

Provided by By Corey Valley

Categories     Gifts & Decor

Time 3h5m

Yield 24

Number Of Ingredients 8

1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 1/2 tablespoons ground cinnamon
2 egg whites
3 teaspoons vanilla
2 cups almonds
2 cups cashews
2 cups pecans

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.

Nutrition Facts : Calories 270, Carbohydrate 24 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 19 g, TransFat 0 g

SLOW COOKER CANDIED NUTS



Slow Cooker Candied Nuts image

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

Provided by Taste of Home

Categories     Snacks

Time 2h10m

Yield 4 cups.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 327 calories, Fat 31g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

SLOW-COOKER SPICED MIXED NUTS



Slow-Cooker Spiced Mixed Nuts image

What slow cookers do for soups and stews, they'll do for mixed nuts, too. The scent of spices is delightful, and the nuts are delicious. -Stephanie Loaiza, Layton, Utah

Provided by Taste of Home

Categories     Snacks

Time 2h5m

Yield 6 cups.

Number Of Ingredients 14

1 large egg white
2 teaspoons vanilla extract
1 cup unblanched almonds
1 cup pecan halves
1 cup shelled walnuts
1 cup unsalted cashews
1 cup sugar
1 cup packed brown sugar
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon salt
2 tablespoons water

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.

Nutrition Facts : Calories 261 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

CROCK-POT® CANDIED SPICED NUTS RECIPE



Crock-Pot® Candied Spiced Nuts Recipe image

Crock-Pot® Candied Spiced Nuts - the best and easiest candied nuts recipe. No egg white needed! Just mix and cook in a slow cooker.

Provided by Anna

Categories     Snack

Time 3h10m

Number Of Ingredients 8

2 cups raw almonds
1.5 cups raw pecans
3/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup water
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Steps:

  • Lightly grease the slow cooker bowl. Place nuts in the slow cooker.
  • In a small bowl, mix both sugars and cinnamon and add to slow cooker. Stir together to mix well.
  • Add water and stir well again.
  • Set the slow cooker on HIGH and cook for 3 hours. Stir every 20 to 30 minutes.
  • Once done, place nuts on a large parchment paper lined sheet. Sprinkle with nutmeg and ginger, gently toss. Let nuts cool completely.
  • Store in air tight container.

Nutrition Facts : Calories 1002 kcal, Carbohydrate 85 g, Protein 21 g, Fat 71 g, SaturatedFat 5 g, Sodium 15 mg, Fiber 14 g, Sugar 64 g, ServingSize 1 serving

SLOW COOKER CHRISTMAS PUDDING



Slow cooker Christmas pudding image

Get ready for Christmas with this rich and sticky pud laden with fruits, nuts and spices. This slow cooker version takes the stress out of steaming

Provided by Esther Clark

Categories     Dessert

Time 10h30m

Number Of Ingredients 22

100g sultanas
100g raisins
100g currants
30g mixed candied peel, chopped
1 small cooking apple, peeled and chopped into small pieces
2 oranges, zested and 1 juiced
2 lemons, zested
75ml brandy, whiskey or rum
100ml stout
2 eggs
100g shredded suet
50g self-raising flour
100g breadcrumbs
1 tsp mixed spice
1 tsp ground cinnamon
200g dark brown soft sugar
50g blanched almonds, chopped
butter, for the basin
triple sec, for lighting the pudding
brandy butter or custard, to serve
large slow cooker
1-litre pudding basin

Steps:

  • Tip the sultanas, raisins, currants and candied peel into the largest bowl you have. Add the apple, citrus zests, orange juice, brandy and stout. Stir everything together, cover with a clean tea towel and leave overnight to soak.
  • Add all the remaining ingredients to the bowl along with ½ tsp salt and mix well to combine - don't forget to make a wish! Set the slow cooker to low.
  • Butter the pudding basin and line the base with a circle of baking parchment. Spoon in the pudding mixture, pressing it down well, then make a gap in the middle using the back of the spoon. Cover the surface with another circle of baking parchment, then stack a sheet of parchment over a sheet of foil, fold a pleat in the middle and use this to cover the basin. Secure at the rim with kitchen string and add a looped handle. Carefully lower the basin into the slow cooker, then fill with water so it comes halfway up the sides of the basin. Cook for 10 hrs, topping up with water as necessary. Once cooked, remove the basin from the slow cooker and leave to cool completely before storing in a cool, dark place for up to six months.
  • On the day you're ready to serve, return the pudding to the slow cooker set to low, and fill with water as before. Reheat for 4 hrs, then turn out onto a serving plate. Warm some triple sec in a small pan over a low heat, drizzle this over the pudding and carefully set alight. Serve with brandy butter or custard.

Nutrition Facts : Calories 371 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.51 milligram of sodium

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