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Slow Cooker Candied Nuts

Slow Cooker Candied Nuts


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Ingredients

  • 1 Pound whole natural almonds
  • 1 Pound natural pecans
  • 1 ½ Cup granulated sugar
  • 2 Teaspoons cinnamon
  • ½ Teaspoon sea salt
  • 2 egg whites
  • 2 Teaspoons vanilla

Directions

Combine dry ingredient in a bowl and mix. Set aside. In a separate bowl, combine vanilla and egg whites and whisk until frothy. Add the nuts to the egg mixture and coat well. Mix in the sugar mixture and coat all the nuts. Pour almonds and pecans into a slow cooker that has been sprayed with cooking spray. Cook on low for 2 hours, stirring every 30 minutes.

When done cooking, lay nuts on a baking sheet lined with parchment paper to cool.


Candied Walnuts CrockPot Recipe

The Ingredients.



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Comments

This comment has been removed by a blog administrator.

what size crock pot did you use for this one??

Hi Jennfurr---I used my large oval 6qt. I should have specified, sorry!

It would have worked in the mini, though. You're essentially just melting everything together. :-)

Yummy. I love sweet and crunchy nuts :-)

Thanks! I've been leery ever since I made overnight oatmeal in my 5qt and the recipe was for a 3qt. It came out a burned mess because of the change in surface area.

This recipe looks great. I often have candied walnuts on my salad, but hate buying them (they are so expensive!). I'll definitely be giving this a try!

Just found your blog--I love it! OK if I link?

This looks so good. You are a genius.

I made these to go in holiday goodies. However mine was a little different, and like a jerk I dont have the exact recipe :)

My recipe used powdered sugar.

After cooking in the crock, I put them in a bowl and tossed them w. a spice mixture. I dont have the measurments anymore, but I know it had cinnamon, allspice, nutmeg, ground ginger, and cardamom. It seems very spicy, but there was so much sugar it wasnt bad at all.

Also I used pecans btw. Freaking awesome. It was everyones favorite thing in their goodie basket.

anon, they sound wonderful! They'd be my favorite thing too. Thank you for sharing the "recipe!"


Slow Cooker Candied Nuts

Almost one month into the new year and we are still doing well with our resolution to eat healthier. January meal planning has been filled with lots of vegetables, lean meats and filling soups. It feels like we are back on track after a month of parties. But we can’t help ourselves. We can’t wait for Super Bowl Sunday and all the food that comes with it. I will be making these candied nuts to take with us to our party.

These candied nuts are really simple to make. The slow cooker does all the work for you. You do need to make them the day before you need them, so that they have a chance to dry overnight. I like to use a mix of nuts for the variety, but you can use whatever nuts you prefer. Almonds are really delicious, all by themselves.

Candied nuts will last up to one month if stored in an airtight container in a cool, dark place or up to six months in the freezer.

For more delicious gluten free recipes for all your entertaining needs, please visit our recipe page.

Need help finding gluten free items in your grocery store? Download our free mobile app with scanner today to ease the stress of shopping for gluten free items.


  • 16 ounces pecans (or walnut halves)
  • 1/2 cup melted unsalted butter
  • 1/2 cup powdered sugar
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger

Turn slow cooker to high about 15 minutes in advance.

In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on high for 15 minutes.

Reduce the heat to low and remove ​the lid.

Cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.

Transfer the nuts to a bowl.

In another small bowl, combine the spices sift over the nuts, stirring to coat evenly.


Slow Cooker Candied Pecans

I love the holidays. The sights and sounds make my days merry and bright. And the aromas! Who can forget about the smells of the holiday. Sweet and spicy smells from the kitchen intermingle with the smells of a cozy, warm fire in the fireplace. Oh, I just melt!

Pecans are a staple for Texans during the holidays. In breads, cakes, cookies, pies…you get the idea. They are an amazing stand-alone treat. This week’s recipe proves it.

For Slow Cooker Candied Pecans, you will need… />
5 C. pecan halves
2 egg whites
1 C. granulated sugar
3/4 C. brown sugar
1 Tbsp. vanilla
1 Tbsp. cinnamon
2 tsp. nutmeg
1/4 C. water
cooking spray

These little candied jewels smell amazing while they are slow roasting. Be prepared to draw a crowd!

First, prepare your slow cooker by spraying with cooking spray and turning on low. Place the pecans in the bottom of the cooker.
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Mix the remaining dry ingredients and set aside.
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Whisk the egg whites and vanilla. Pour the wet mixture over the pecans, stirring to coat well.
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Sprinkle the spiced sugar mixture over the wet pecans and mix until evenly coated.
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Cook on low for two and a half hours, stirring every 30 minutes. After the two and a half hours, pour the water onto the hot pecans and stir. This is what gives them the crunch. Cook for 30 minutes more and then remove to cool.
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Let dry and cool on parchment or wax paper for approximately 3 to 4 hours before packaging. If you are serving them, you don’t have to wait more than about 20 minutes. That way, they are still warm.
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These sweet candies are perfect for holiday gatherings or as gifts for friends and co-workers. We even made these cute tags to attach to your homemade goodies. You can download them here.
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And they are a great way to get the sweet smells of the season started in your house. From all of us at Texas Table Top, enjoy!


Recipe Summary

  • 1 serving cooking spray
  • ½ cup low-calorie natural sweetener (such as Swerve®)
  • 2 large egg whites egg whites
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 pound pecans

Preheat the oven to 250 degrees F (120 degrees C). Spray a baking sheet with cooking spray.

Put sweetener in a small mixing bowl.

Beat egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add salt and cinnamon, continuing to beat until soft peaks form. Add pecans and stir until evenly coated with the spiced egg whites. Toss nuts in the sweetener until coated and spread out on the prepared baking sheet.

Bake in the preheated oven for 1 hour, stirring every 15 minutes.


If you have a day at home coming up (or are already working from home), this recipe is a perfect blend of cinnamon fragrance and a must-have holiday treat. It takes a few hours, but it's so worth it! Once the pecan halves are mixed together, all you need to do is stir occasionally.

I made this recipe when my family rented a cabin in Estes Park, Colorado. I set the pecans to cook in the slow cooker and set a timer to stir every 20 minutes, as I finished preparing the cabin for guests. As those from out-of-state were arriving, the cinnamon smell permeated throughout the cabin. And they all enjoyed a delicious snack!

Candied Pecans in the Slow Cooker

Yield: 2 pounds pecan halves
Preparation Time: 20 minutes
Cook Time: 3 hours

Ingredients

2 egg whites
1 T. vanilla extract
1 3/4 c. sugar
1 3/4 c. brown sugar
1 T. cinnamon
1/2 t. nutmeg (or pumpkin pie spice)
1/4 t. salt
2 lbs. whole pecan halves

Instructions

Combine the egg whites and vanilla in a small bowl. Whisk until foamy, about two minutes. Set aside.

In a medium bowl, combine the sugars, cinnamon, nutmeg, and salt. Stir and set aside.

Place the pecan halves in a large bowl. Pour the egg mixture over the pecans and stir until coated. Add the sugar mixture and stir until the pecans are coated.

Spray a 6 qt. slow cooker with non-stick cooking spray. Add the sugar-coated pecans.

Place the lid on the slow cooker and set it to cook on low. Cook for 3 hours, and stir every 20 minutes. When stirring, be sure to scrape the sides and bottom of the slow cooker well as the candy coating can stick easily.

After the 3 hours of cooking, pour the nuts onto a baking sheet lined with parchment paper. Cool for 30 minutes. Enjoy!

Store these pecans in an airtight container for up to a week. You can also package these pecans in bags or decorative containers and give as holiday gifts.


These Candied Mixed Nuts are an easy way to make homemade Christmas gifts for a crowd! If you make these or any of my other recipes, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!

P.S. Thanks so those who started following me on Twitter!

P.P.S. I am still in need of someone to teach me how to use it… please advise :/


Crockpot Candied Pecans Ingredients

NUTS – Pecans are the nuts I chose for this recipe. Almonds or walnuts can be substituted if you like. You want to use pecans halves so there is a nice coating with a good nut flavor when you take a bite. Chopped pecans will not work for this recipe.

EGG WHITE – The egg white in this recipe is what helps make the coating stick to the nuts. Do not omit the egg white.

If you want to make this recipe vegetarian/vegan, you can swap out the egg white for aquafaba. I have not tested this substitution, but you can absolutely try it out.

BOURBON – Choose a good-quality bourbon for this candied pecans recipe. Nothing too pricey, but something you’d want to drink. No bottom shelf bourbons.

If you want to make these nuts non-alcoholic, you can swap out the bourbon for water.

MAPLE SYRUP – This is another ingredient that needs to be of good quality. Don’t use pancake syrup. You want real 100% maple syrup to give these pecans the best possible flavor.

If you like spicy candied pecans, you can add a pinch of cayenne pepper to the pecans. Add it in when you add the cinnamon and nutmeg.


3 cups of any kind of granulated sugar substitute
3 cups of brown sugar substitute
6 tablespoons of ground cinnamon
pinch of salt
2 egg whites
4 teaspoons of vanilla extract
6 cups of pecans, almonds, peanuts, pistachios, walnuts, cashews, sunflower seeds, pumpkin seeds,
1/4 cup water
cooking spray oil

Place and mix together sugars, cinnamon, and salt in a medium-sized bowl.


In another bowl mix the egg whites and vanilla until its foamy.


Add any of the nuts you are using (you can mix them also!)then pour the nuts into the sugar mixture.


Spray your slow cooker, pour in the mixture.


Place on low for 2 1/2 to 3 hours stirring every 20-30 minutes.


After an hour, add the water and stir to combine.


When completed pour into the parchment-lined cookie sheet, single layer.


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