Slow Cooker Maple Spiced Nuts
This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Maple Spiced Nuts are sweet with maple and slightly spicy with cayenne. The vanilla brings the flavors together. They’ve become a quick favorite and a popular gift for friends.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Perfect for holiday parties, salad toppings, and snacks. And… the best news during this wonderful but sometimes hectic season… they practically make themselves. A few simple ingredients, a bit of time in the slow cooker… and they’re done.
And delicious!
If time is short and you’re looking for a quick and easy gift, these Slow Cooker Maple Spiced Nuts are the ticket.
Nuts to Use in This Recipe
I generally use a container of unsalted mixed nuts I always have on hand from Costco, but any nut works. Pecans and walnuts are particular favorites.
Ideas on Gifting Nuts
Mason jars, cellophane bags tied with a rustic ribbon, cookie bags, and even decorated lunch bags are easy ideas to gift these maple spiced nuts.
More Recipes to Try
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.
Slow Cooker Maple Spiced Nuts
Equipment
Ingredients
- 2 large egg whites
- 2 teaspoons vanilla
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper optional for heat
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 6 cups mixed nuts or nut of choice
Instructions
- In a medium-sized bowl, add the egg whites and vanilla; whisk until frothy, about 1 to 2 minutes.
- Then whisk in the brown sugar, ground cinnamon, salt, cayenne, allspice, and maple syrup. Add the nuts and stir to coat.
- Spray the inside of a 4 to 6-quart slow cooker with nonstick cooking spray and toss in the butter. It will melt as the nuts begin to candy.
- Place a paper towel over the crockpot, cover and cook on LOW for 3 hours, stirring every 30 minutes as the nuts caramelize or on HIGH for 1 hour.
- Transfer the nuts to a parchment-lined baking sheet. Allow them to cool and dry completely before packaging or storing.
Notes
- Storing: These candied nuts will keep in an airtight container at room temperature for up to 3 weeks or in the freezer for up to 2 months.
- Crisping: After removing from the slow cooker and cooling, If needed, toast the nuts on a parchment-lined baking sheet in a 450 F oven for about 5 minutes. Then, let them cool completely before breaking into clusters or individual nuts.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Flavor was good, but my nuts ended up soft and sticky.
I had to put them in the oven 350 for 10-15 minutes to dry out and crisp up.
Not my favorite recipe sadly. I was excited to try it since it cooked in a slow cooker. It just doesn’t compare to other oven recipes I have. Not as crunchy or flavorful frankly. Sorry to say
This is so easy and came out tasty and crunchy- yum! Thanks!
I like the taste but I followed the recipe to a T and the nuts aren’t drying, they’re still sticky. What did I do wrong and is there any fixing this? Cant give them as gifts and I have 12 cups!
I have not made this recipe yet, but I plan to this week. I found it almost identical to the ingredients in a recipe I have made several times, and the mixture is roasted in a single layer at 375 for 12-15 minutes stirring frequently. No slow cooker. Always came out crispy. You might experiment with a cup or two of your mixture and see if roasting in the oven “fixes” the nuts. Surely hope so.
Thank you, Barbara, for your comment on the Slow Cooker Maple Spiced Nuts. I do think that would solve the problem! In fact, it sounds so good, I’m going to try it myself. Thanks again!
I am so sorry for the delay in getting back to you, we’ve had spotty internet the last couple of days. I’m also sorry that the recipe didn’t work for you. I make them every year and they always become crispy. I love the comment Barbara made about roasting them in the oven. I have warmed them in the oven before serving and that turned out well. I hope this helps.
I had the same problem. They are more like the topping for some coffee cake. Sticky. But I am trying the roasting step. Fingers crossed!