Description
Delightfully sweet and crunchy slow cooker candied nuts with a perfect blend of cinnamon and vanilla, offering a simple and hands-off recipe to create a delicious snack or topping for salads and desserts.
Ingredients
Scale
Mixed Nuts
- 4 cups mixed nuts
Sugars
- 1 cup granulated sugar
- 1/2 cup brown sugar
Other Ingredients
- 1/2 cup salted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Combine Ingredients: In the slow cooker, add the mixed nuts, granulated sugar, brown sugar, salted butter, vanilla extract, ground cinnamon, and salt to the pot.
- Mix Thoroughly: Stir all the ingredients well to ensure the nuts are evenly coated with the sugary, buttery mixture.
- Cook Slowly: Cover the slow cooker and cook on low heat for 2 hours, stirring every 30 minutes to prevent burning and to help even coating.
- Cool the Nuts: Once cooking is complete, spread the candied nuts in a single layer on a baking sheet lined with parchment paper to cool completely.
- Store Properly: After they have cooled and hardened, gently break apart any clusters and store the candied nuts in an airtight container to maintain freshness.
Notes
- Stirring every 30 minutes is important to prevent the nuts from burning and to ensure even caramelization.
- You can use any combination of nuts you prefer, such as pecans, almonds, walnuts, or cashews.
- For a spicier variation, add a pinch of cayenne pepper or nutmeg along with the cinnamon.
- Store the candied nuts in an airtight container at room temperature for up to two weeks.
- Make sure to use parchment paper on the baking sheet to prevent sticking when cooling.
