Slow-Cooker Sweet n' Hot Nuts

Carole F


This recipe is from my midwest living magazine this month, just in time for the super bowl parties. Lots of flavor!


★★★★★ 3 votes

2 Hr


  • 1 c
    each of whole cashews, almonds (toasted), pecan halves, and hazelnuts (toasted and skins removed)
  • 1/2 c
  • 1/3 c
    butter (softened)
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground cloves (i would use judgment in using that much)
  • dash(es)
    of cayenne pepper

How to Make Slow-Cooker Sweet n' Hot Nuts


  1. Place all nuts into a 2-3 1/3 quart slow cooker. In a small bowl mix together sugar, butter, ground ginger, salt, ground cinnamon, ground cloves, and cayenne pepper. Toss with nuts in slow cooker. Cover and cook on low for 2 hours, stirring once after the first hour. Pour onto buttered foil and cool 1 hour. Store in a covered container at room temp for up to 3 weeks. Makes 22 (1/4 cup) servings

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About Slow-Cooker Sweet n' Hot Nuts

Course/Dish: Nuts

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