Slow Cooker Maple Spiced Nuts: An Easy Gift We Love
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Slow Cooker Maple Spiced Nuts. Sweet with maple and a tad bit spicy with cayenne. The vanilla brings the flavors together. They’ve become a quick favorite and a popular gift for friends.
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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.
Here are some ideas from Amazon (affiliate links).
Slow Cooker Maple Spiced Nuts
Equipment
Ingredients
- 1 large egg white
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 4 cups mixed nuts or nut of choice
Instructions
- In a medium-sized bowl, add the egg white and vanilla; whisk until frothy, about 1 to 2 minutes.
- Then whisk in the brown sugar, ground cinnamon, cayenne, allspice, salt, and maple syrup. Add the nuts and stir to coat.
- Spray the inside of the slow cooker with nonstick cooking spray and toss in the butter. It will melt as the nuts begin to candy.
- Cover and cook on LOW 2-3 hours or HIGH for 1 hour. Stir every hour or so to ensure that all of the nuts are coated.
- Once cooked, transfer the nuts to a parchment-lined baking sheet. Allow them to cool and dry completely before packaging or storing. This will ensure a crispy texture.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!