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Recipe : Entry # 9583
Mary Rich
Recipe Title
Spicy Christmas Nuts
Recipe Theme
November: Nuts
Sand Mountain EC
6 cups unsalted nuts (I use 2 cups each of whole pecans, almonds and cashews)
3 tablespoons butter (REAL), melted
1/2 cup pure maple syrup
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
Very lightly grease the bottom and sides of a 6-Quart Slow Cooker with butter. Set the temperature to high.
Place the nuts into the prepared slow cooker.
In a small bowl, add the remaining ingredients – melted butter, maple syrup and seasonings – whisk together until well blended.
Pour the sweet-n-spicy mixture over the nuts. Use a rubber spatula to thoroughly combine, making sure the nuts are well coated and are evenly distributed across the bottom of the slow cooker (or instant pot).
Cover and cook on high for 30 minutes. Then stir the nuts well and reduce the temperature to low. Cover and continue to cook on low for about 1 1/2 more hours, making sure to stir the nuts every 30 minutes. Also, each time you remove the lid to stir the nuts, be sure to wipe the condensation off the inside of the lid. This helps to reduce the moisture level, so the nuts dry more easily.
Nuts are finished when they are nearly dry. (Since slow cookers vary in temperature, if nuts are not dry enough after two hours cooking time, continue to cook with the lid slightly ajar, checking and stirring every 15-20 minutes.)
After cooking time is completed, stir the nuts well. Then, carefully spread the nuts out onto a parchment-lined large rimmed baking sheet to cool and finish drying.
Allow the spiced nuts to cool completely. Then, place them into airtight containers, such as mason jars. If giving as a gift, add festive ribbon and gift tags to the jars as described above to create a beautiful homemade gift.
Tell us about your recipe
I found this recipe a few years back in a holiday cook book called "Gifts in a Jar" that I bought at a thrift shop