Crock Pot Spicy Chili Nuts
Get ready to spice up snack time with these irresistible Crock Pot Spicy Chili Nuts! This easy slow-cooker recipe combines a medley of unsalted mixed nuts with a bold, flavorful seasoning blend of chili powder, smoked paprika, cayenne, garlic, and cumin, all melded together with buttery richness. Optional additions like honey for subtle sweetness and hot sauce for an extra kick let you customize the heat level to your liking. Toasted to perfection in a Crock Pot, these nuts are evenly infused with smoky, spicy goodness and develop a satisfying crunch as they cool. Perfect for parties, game-day snacking, or as a savory edible gift, these chili-spiced nuts are a must-try recipe that’s both simple and packed with big flavor.
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Recipe Information
Ingredients
- 4 cups Mixed nuts (unsalted, any variety: almonds, cashews, peanuts, pecans, etc.)
- 2 tablespoons Butter
- 2 teaspoons Chili powder
- 1 teaspoon Paprika (smoked for extra flavor, if preferred)
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 tablespoon Honey (optional for a touch of sweetness)
- 1 teaspoon Hot sauce (optional for extra heat)
Instructions
Start by preparing your Crock Pot. Lightly grease the inner pot with cooking spray or a small amount of oil to prevent sticking.
In a small saucepan over low heat, melt the butter. Once melted, stir in the chili powder, paprika, cayenne pepper, garlic powder, ground cumin, and salt. Whisk until the spices are well combined.
If you’re using honey and/or hot sauce for added sweetness or spice, whisk them into the butter mixture until smooth.
Place the mixed nuts into the Crock Pot. Pour the spiced butter mixture over the nuts.
Using a large spoon or spatula, stir the nuts until they are evenly coated with the spiced butter mixture.
Set the Crock Pot to the 'low' setting. Cover and cook for 1 hour, stirring every 20 minutes to ensure even toasting and prevent burning.
After the first hour, reduce the heat to 'warm' and continue cooking for an additional 30-60 minutes, stirring every 20 minutes. This ensures the nuts are toasted and infused with the spice blend.
When the nuts are golden and aromatic, turn off the Crock Pot. Spread the nuts on a baking sheet lined with parchment paper to cool completely. This step helps the nuts crisp up as they cool.
Once cooled, transfer the chili nuts to an airtight container for storage. They can be kept at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.7 g | 351% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 37.1 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 629 mg | 48% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3090 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
