Candied nuts are a popular holiday snack and these slow cooker candied nuts are sure to become a favourite. Coated in brown sugar and maple syrup and seasoned with aromatic apple pie spice these nuts are a sweet treat that are crunchy and addictive. An easy recipe with simple ingredients that you will be making again and again.
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There is nothing better than a home that is filled with the delicious aromas of cinnamon, nutmeg and ginger. There is something so comforting about it and these slow cooker candied nuts are just that.
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 while chatting and sipping drinks.
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.
They also make a wonderful hostess gift or stocking stuffer.
Why We Love This Recipe
It’s easy – Because these candied nuts are made in the slow cooker, rather than the oven, you don’t have to stay close to the kitchen or worry too much about burning the nuts. It’s mostly hands-off, which makes it super easy.
Simple ingredients – These nuts are made with simple ingredients. All you need is your favourite nuts and a few pantry staples.
Makes a great gift – There is nothing better than homemade gifts and these nuts are always appreciated. Just put them in a jar with a pretty ribbon and they’re ready to go.
To start with, you will need nuts. I chose to use a mix of pecans and almonds, but you can use any combination of nuts that you like.
You will also need:
- Maple syrup
- Egg whites
- Apple pie spice
- Brown sugar
- White sugar
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.
Start by spraying your slow cooker with non-stick spray (this is important, it will make your clean-up much easier!).
Add the nuts to the pot, then add the maple syrup and stir well. Add the sugars and apple pie spice and stir well to coat the nuts.
Whisk the egg whites by hand or with a hand mixer just until light and frothy. They should just barely hold a soft peak.
Add the egg whites to the nuts and gently stir 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 add the water and remaining ⅓ cup brown sugar and stir to combine. 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 as the nuts will stick to the metal baking sheet. While the nuts are still sticky sprinkle with salt.
When the top of the nuts feel dry and hardened, break them apart and move them to a cooling rack to finish drying.
Substitutions & Additions
There are endless ways to customize candied nuts to suit your taste or preference.
Try changing the combination of nuts, I’ve made these with pecans, almonds, cashews and walnuts and they all work well.
If you don’t have apple pie spice you can use pumpkin pie spice, cinnamon, or a combination of spices such as nutmeg, clove or allspice. If you prefer a sweet & spicy flavour you can even replace the apple pie spice with some chilli powder or cayenne pepper.
If you don’t like maple syrup you can omit it and replace it with ¼ cup of water.
How to Store Candied Nuts
Candied nuts can be stored in an air-tight container for 4-6 weeks. They should be kept in a cool, dry place.
I like using mason jars to store my nuts, but you can use a plastic container, pyrex dish with a lid, or even a ziplock bag.
Candied nuts can also be frozen if you need to store them longer, but they may become a bit sticky when they thaw.
If your nuts are soft it usually means that they either were not cooked long enough for the sugar to crystalize or they were not allowed to fully cool before storing. It is important to make sure they are fully cool and dry before storing or they will sweat causing the nuts to become soft and sticky.
Candied nuts will keep well for 4-6 weeks when stored in an airtight container in a cool, dry place.
More Snacks and Treats
More Candied Nut Recipes To Try
Slow Cooker Maple Glazed Nuts
- 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, ½ 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 ½ 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.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
This recipe was originally published on December 3, 2019. It has been updated for clarity and user experience.