Best 8 Crock Pot Sugared Nuts Recipes

CROCK-POT® CANDIED SPICED NUTS RECIPE

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.

SLOW COOKER CANDIED NUTS

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.

SLOW-COOKER SPICED NUTS

Steps:

• Line the insert of a 6-quart slow cooker with heavy-duty foil, and spray with cooking spray.
• Whisk together the maple syrup, butter, cinnamon, orange zest, salt and cayenne in a large bowl. Add the pecans and cashews, and toss to coat. Add the nuts to the slow cooker in an even layer, cover and turn the heat to high. Cook until a light syrup forms at the bottom, 1 hour.
• Turn the heat to low, stir the nuts and continue to cook, stirring every 20 minutes, until the nuts are glazed and the bottom of the cooker is dry, about 1 hour.
• Turn the slow cooker off, uncover and let the nuts harden, stirring occasionally, up to 2 hours. If not serving immediately, the nuts can be stored in an airtight container up to 5 days.

SLOW-COOKER SPICED MIXED NUTS

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.

SLOW-COOKER CANDIED SPICED NUTS

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.

CROCK POT SUGARED NUTS

Steps:

• Preheat crock pot on high for 15 minutes.
• In preheated crock pot stir the nuts and butter until mixed well.
• Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on HIGH for 15 minutes.
• Reduce the heat to LOW and slow cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours).
• Transfer the nuts to a bowl.
• In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool before serving.

CROCK-POT SUGARED PECANS RECIPE

Steps:

• Add pecans and butter to a 6 quart or larger slow cooker.
• Heat on LOW and stir as the butter melts.
• Once the butter has melted, add in the powdered sugar stirring as you add to coat all the pecans.
• Cover and cook on HIGH for 1 hour stirring occasionally.
• In a bowl, mix the remaining ingredients.
• Sprinkle the spice mixture on top of the pecans stirring to coat all pecans.
• Recover and cook an additional 30 minutes on HIGH stirring occasionally.
• Lay a sheet of parchment paper or foil on a counter or table.
• Spread the nuts out evenly on the paper/foil allowing them to cool.
• Store in a sealed container or bag for up to 2 weeks.

SLOW-COOKER BROWN SUGAR PARTY NUTS

Steps:

• Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix cashews, almonds and pecans. In small bowl, mix remaining ingredients. Pour over nuts; stir until completely coated.
• Cover; cook on Low heat setting 2 hours, stirring after 1 hour. Lightly grease sheet of waxed paper; spread coated nuts in single layer on waxed paper. Cool completely, about 2 hours.