Slow Cooker Spiced Party Nut Mix Recipes

Steps:

• In 4- to 5-quart slow cooker, mix butter, taco seasoning mix, cinnamon and red pepper. Add remaining ingredients; toss gently.
• Cook uncovered on Low heat setting 3 to 4 hours, stirring every 30 minutes, until nuts are toasted. Turn off slow cooker. Serve with large serving spoon.

Steps:

• In a large bowl, whisk egg white and vanilla until blended; stir in nuts. In a small bowl, mix sugars, spices and salt. Add to nut mixture and toss to coat., Transfer to a greased 3-qt. slow cooker. Cook, covered, on high 1-1/2 hours, stirring every 15 minutes. Gradually stir in water. Cook, covered, on low 20 minutes., Spread onto waxed paper; cool completely. Store in airtight containers up to 1 week.

Steps:

• Line the insert of a 6-quart slow cooker with heavy-duty foil, and spray with cooking spray.
• Whisk together the maple syrup, butter, cinnamon, orange zest, salt and cayenne in a large bowl. Add the pecans and cashews, and toss to coat. Add the nuts to the slow cooker in an even layer, cover and turn the heat to high. Cook until a light syrup forms at the bottom, 1 hour.
• Turn the heat to low, stir the nuts and continue to cook, stirring every 20 minutes, until the nuts are glazed and the bottom of the cooker is dry, about 1 hour.
• Turn the slow cooker off, uncover and let the nuts harden, stirring occasionally, up to 2 hours. If not serving immediately, the nuts can be stored in an airtight container up to 5 days.

Steps:

• In a 5-qt. slow cooker, combine cereals, pretzels and peanuts. Combine the butter, cheese, celery salt and seasoned salt; drizzle over cereal mixture and mix well. Cover and cook on low for 1 to 1-1/2 hours, stirring every 20 minutes. Serve warm or at room temperature.

Steps:

• Combine cereals, pretzels and nuts.
• Pour into an ungreased 15x10 inch baking pan.
• Mix remaining ingredients; pour over the cereal mixture and stir to coat.
• Bake at 250 degrees for 40-60 minutes, stirring every 15 minutes.
• Store in air-tight containers.

Steps:

• Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix cashews, almonds and pecans. In small bowl, mix remaining ingredients. Pour over nuts; stir until completely coated.
• Cover; cook on Low heat setting 2 hours, stirring after 1 hour. Lightly grease sheet of waxed paper; spread coated nuts in single layer on waxed paper. Cool completely, about 2 hours.

Steps:

• In large bowl, mix cereals and almonds. Line cookie sheet with waxed paper or foil.
• In 2-cup measure, beat egg white with fork. Mix sugar, salt and spices together in small bowl. Pour egg white over cereal; sprinkle with sugar-spice mixture.
• Microwave on High 3 to 4 minutes, stirring after every minute until cereal and nuts are browned and sound crisp when stirred with spoon. Pour onto waxed paper to cool. Store tightly covered.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Steps:

• Mix your nuts, butter and seasoning mix well.
• Place in crock pot on low for about 2 hours.
• Remove the lid and turn heat to high and cook for about 10 more minutes or so.
• Can eat warm or put into nut dishes.