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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sweet-and-Hot Nuts

Makes: 22 servings
Serving size: 1/4cup
Prep 15 mins Cool 1 hr Cook 2 hrs  (low)
Sweet-and-Hot Nuts
  • 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  cup  butter, melted
  • 1  teaspoon  ground ginger
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground cloves
  • 1/4  teaspoon  cayenne pepper

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)
  • Servings Per Recipe 22,
  • cal. (kcal) 147,
  • Fat, total (g) 13,
  • chol. (mg) 7,
  • sat. fat (g) 3,
  • carb. (g) 8,
  • fiber (g) 2,
  • pro. (g) 3,
  • sodium (mg) 73,
  • Percent Daily Values are based on a 2,000 calorie diet

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