Sweet-and-Hot Nuts

Sweet-and-Hot Nuts
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18 users rated this recipe an average rating of 3.5
Makes:
22 servings
Serving Size:
1/4 cup
Prep:
15 mins
Cool:
1 hr
Cook:
2 hrs (low)
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Sweet-and-Hot Nuts

Ingredients
1
cup whole cashews
1
cup whole almonds, toasted*
1
cup pecan halves, toasted*
1
cup hazelnuts, toasted and skins removed*
1/2
cup sugar
1/3
1
teaspoon ground ginger
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/4
teaspoon ground cloves
1/4
teaspoon cayenne pepper

Directions

  1. Place nuts in a 2- to 3 1/2-quart slow cooker. In a small bowl combine sugar, butter, ginger, salt, cinnamon, cloves, and cayenne pepper. Add nuts to slow cooker; toss to coat.
  2. Cover and cook on low-heat setting for 2 hours, stirring after 1 hour. Stir nuts again. Spread in a single layer on buttered foil; let cool for at least 1 hour. (Nuts may appear soft after cooking but will crisp upon cooling.) Store in a tightly covered container at room temperature for up to 3 weeks.

From the Test Kitchen

*To Toast Nuts:

Spread nuts in a single layer in a shallow baking pan. Bake in a 350 degrees F oven for 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice. To remove the papery skin from hazelnuts, rub the nuts with a clean dish towel.

Nutrition Facts

(Sweet-and-Hot Nuts)
    Per serving:
  • 147 kcal cal.,
  • 13 g fat
  • (3 g sat. fat,
  • 7 mg chol.,
  • 73 mg sodium,
  • 8 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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