Spicy Nuts in the Slow Cooker
Get ready to spice up snack time with this irresistible recipe for Spicy Nuts in the Slow Cooker! Perfectly seasoned with a bold blend of smoked paprika, cayenne, cumin, and a touch of Sriracha, these slow-roasted mixed nuts are a tantalizing combination of heat, sweetness, and crunch. The secret lies in the slow cooker, which gently toasts the nuts to golden perfection while locking in the flavorful buttery spice mix. With just 10 minutes of prep and a hands-off cooking process, these nuts are an effortless yet impressive treat for game nights, holiday gatherings, or a quick savory snack. Plus, a hint of fresh rosemary adds an optional herby twist for extra depth. Packed with protein and bursting with bold flavors, these spicy nuts are a crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 cups raw mixed nuts (almonds, cashews, pecans, walnuts, etc.)
- 3 tablespoons butter
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon Sriracha or hot sauce
- 1 teaspoon fresh rosemary, finely chopped (optional)
Instructions
Turn your slow cooker to the low setting and lightly grease it with non-stick cooking spray or a small amount of butter.
In a microwavable bowl, melt the butter (about 20-30 seconds).
Stir into the melted butter the garlic powder, smoked paprika, cayenne pepper, ground cumin, brown sugar, salt, black pepper, and Sriracha or hot sauce until well combined.
Add the raw mixed nuts to the slow cooker, then pour the spiced butter mixture over the nuts.
Stir the nuts thoroughly to ensure every piece is well coated in the seasoning.
Cover the slow cooker with the lid slightly ajar to allow moisture to escape (this helps the nuts toast evenly).
Cook on low for 90 minutes, stirring every 30 minutes to prevent burning and ensure even roasting.
After 90 minutes, check the nuts for doneness. They should be toasty and aromatic. If needed, cook for an additional 15-30 minutes, checking frequently.
Turn off the slow cooker and stir in the fresh rosemary, if using. Let the nuts cool inside the slow cooker for 20-30 minutes, stirring occasionally to prevent clumping.
Once cooled, transfer the nuts to an airtight container for storage or serve immediately.
Nutrition Facts
Calories |
3191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.5 g | 353% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 37.1 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 542 mg | 42% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3383 mg | 72% | |
*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.
