Sweet-and-Hot Nuts

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Sweet-and-Hot Nuts

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2.5 by 3 people

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  • Makes: 22 servings
  • Serving Size: 1/4 cup
  • Prep: 15 mins
  • Slow Cook: 2 hrs (low)
  • Cool: 1 hr

Sweet-and-Hot Nuts

Directions

  1. In a 2- to 3 1/2-quart slow cooker combine nuts. In a bowl stir together the remaining ingredients. Pour sugar mixture over nutes, stirring to coat. Cover and cook on low for 2 hours, stirring halfway through and at the end of cooking time.
  2. Butter a large sheet of foil. Spread nuts in a single layer on prepared foil; cool at least 1 hour. (Nuts may appear soft after cooking but will crisp as they cool.)

From the Test Kitchen

*Tip:

To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake 5 to 10 minutes or until nuts are slightly golden, watching carefully and stirring once or twice; cool. For hazelnuts, place the warm nuts on a clean kitchen towel; rub nuts vigorously with towel to remove skins.

To Store:

Place nuts in an airtight container; cover. Store at room temperature up to 3 weeks.

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Nutrition Facts (Sweet-and-Hot Nuts)

  • Per serving:
  • 147 kcal ,
  • 13 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 7 mg chol. ,
  • 73 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 3 g pro.
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Reviews (1)

3 Ratings
902 Days Ago
I always smoke my nuts but they are hard to keep lit. Plus It really hurts. My nuts go off at different times.

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