Servings: 16 1x
Ingredients
- 4 cups raw mixed nuts (almonds, cashews, pecans, walnuts, etc.)
- ¼ cup pure maple syrup
- 2 Tbsp. honey (or additional maple syrup for vegan-friendly)
- 1 tsp. pure vanilla extract
- 2 Tbsp. coconut oil, melted
- Zest of 1 orange
- 1 tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground allspice
- ¼ tsp. ground nutmeg
- ⅛ tsp. ground cardamom
- ¼ tsp. salt
Instructions
- Line a slow cooker with parchment paper, pressing the excess paper against the sides and creasing as needed so it lays flat against the side of the slow cooker insert.
- Place nuts in the slow cooker. Add remaining ingredients to the slow cooker and stir until nuts are evenly coated.
- Place lid on the slow cooker and set to LOW heat. After 30 minutes, remove the lid and stir nuts. Replace the lid.
- Continue cooking, stirring every 30 minutes, until nuts are sticky and fragrant (about 2 – 3 hours depending on your slow cooker).
- Use parchment paper to carefully lift the nuts out of the slow cooker. Place them, on the parchment paper, on a large baking sheet, stirring occasionally until completely cool.
Notes
Recipe Testing Note: While most any nut (or seed) will work for this recipe, we found that pistachios burned easily and therefore should be avoided.
Nutrition Information
- Serving Size: 1/4 cup
- Calories: 228
- Fat: 19g
- Sodium: 30mg
- Carbohydrate: 11g
- (Fiber: 3g
- Sugar: 6g)
- Protein: 6g