These slow cooker maple glazed nuts, seasoned with apple pie spice, brown sugar and finished with a hint of salt, are absolutely delicious and addicting. Grab a handful as a snack or use them top your favourite salad.
There is nothing better than when your home is filled with the delicious aromas of cinnamon, nutmeg and ginger. There is something that is just so comforting about that smell.
These slow cooker maple glazed nuts will fill your house with that scent.
Candied nuts are a must around the holidays. They are something that you can set on on the coffee table and everyone will gravitate to them while sipping warm drinks and chatting.
Glazed, or candied, nuts are pretty easy to make, but if you are making them in the oven they can also be easy to burn if you aren’t careful. This recipe is done in the slow cooker which greatly lowers the risk of burning the nuts.
For this recipe I chose to use a mix of pecans and almonds, but you can use any combination of nuts that you like. And instead of the more traditional cinnamon, I have seasoned these with apple pie spice.
Apple pie spice is a delicious combination of cinnamon, nutmeg, ginger and allspice. If you don’t have any you can use pumpkin pie spice, or stick with plain cinnamon. After cooking, the nuts are finished with just a hint of salt, which really helps to enhance all the other flavours.
Glazed nuts are great as a snack, just as they are, but they are also a great way to dress up some of your favourite dishes. Try them on this persimmon salad, this spinach apple salad, or these spiced peach shortcakes.
HOW TO MAKE SLOW COOKER MAPLE GLAZED NUTS
Start by spraying your slow cooker with non stick spray (this is important, it will make your clean up much easier!).
Next add the nuts to the pot, then drizzle the maple syrup over the nuts and stir well. Then add the sugars and apple pie spice and stir well to coat the nuts.
Now whisk the egg whites until light and frothy and they just barely hold a soft peak.
Add the egg whites to the nuts and fold them together.
Place the lid on the slow cooker and cook on low for 2.5 hours. Stir every 45 minutes or so to help ensure even cooking. After 2.5 hours, lift the lid. Stir in the water and then stir in the remaining 1/3 cup brown sugar. Replace the lid and cook for 20 minutes.
After 20 minutes, stir the nuts and then turn the cooker to high. Cook for 20 minutes longer.
Pour the nuts onto a baking sheet lined with parchment paper or a silicone liner and spread them out. Don’t skip the liner or the nuts will glue themselves to your baking sheet and you will be cursing as you try to chisel them off.
As soon as you’ve spread the nuts out give them a little sprinkle of salt.
When the top of the nuts feel dry and hardened, break them apart and move them to a cooling rack. This will help them finish drying.
Once the nuts are fully dry, move them to an airtight container. Or just eat them off the pan. I won’t judge!
These should keep several weeks in a cool, dry place, if you can make them last that long.
THINGS TO KNOW & HELPFUL HINTS
- Can I use different nuts? Yes, you sure can. Use whatever nuts you like to make 6 cups.
- How do I get the sugar off of my slow cooker pot? As long as you sprayed it, it won’t be too difficult. Let the pot cool completely, then fill with hot water and a bit of soap. Let sit about 15 minutes and it should wipe right off.
- Can I use different spices? You can! I’ve used pumpkin pie spice and I’ve even done these with just cinnamon. Use whatever you like.
- Do I have to add the salt? Nope. If you need to keep with a low sodium diet, or would just prefer to leave it off, it’s no problem. They will still be great without it.
OTHER RECIPES YOU MIGHT LIKE
Slow Cooker Maple Glazed Nuts
- 3 Cups Whole almonds
- 3 Cups Whole pecans
- 1/4 Cup Maple syrup
- 1/2 Cup Sugar
- 1/2 Cup Brown sugar
- 1 tbsp plus 1 tsp Apple Pie Spice
- 2 Egg whites or 6 Tbsp liquid egg whites
- 1/4 Cup Water
- 1/3 Cup Brown sugar
- 1/2 tsp Coarse sea salt or kosher salt
- Spray a 6 or 8qt slow cooker with non stick spray, then add the nuts.
- Drizzle the maple syrup over the nuts and stir well, then add the sugar, 1/2 cup of brown sugar, and the apple pie spice and stir to combine.
- In a small bowl, whisk the egg whites until frothy and just barely holding a soft peak. Fold the whipped egg whites into the nuts.
- Place the lid on the slow cooker and cook for 2.5 hours stirring approximately every 45 minutes.
- After 2.5 hours, lift the lid, add the water and the remaining 1/3 cup of brown sugar and stir. Replace the lid and cook for another 20 minutes.
- After 20 minutes, stir the nuts and turn the cooker to high. Cook for 20 minutes longer.
- Line a baking sheet with parchement paper or a silicone liner and pour the nuts onto the pan. Spread them out and immediately sprinkle with a bit of salt.
- When the nuts feel dry to the touch and have hardened, break them up with your fingers. Place a cooling rack on a baking sheet and transfer the nuts to the rack. This will help them finish drying.
- When the nuts are fully dry, move them to an airtight container. They should keep several weeks in a cool, dry place.