Tuesday, December 19, 2017

Sweet and Spicy Slow Cooker Nuts



I love spiced nuts, especially my recipe for those from Union Square. You know, their Bar Nuts. But I was surprised to see a recipe in The Kitchn for Slow Cooker Spiced Nuts. As in, why would you do this?

But curiosity got the better of me and since I have an Instant Pot I thought I'd check it out. Only instead of their "spiced nuts," which only include ground cinnamon as the spice, along with some vanilla paste, I thought I'd amp it up with a sweet and savory version--like the Bar Nuts.


My garden is filled with herbs so I clipped rosemary, oregano, thyme, and sage. I chopped them up and prepped everything else--melted the butter, whisked the egg whites. And I added cayenne pepper to this to get that kick of heat. After prepping, you make the sauce in the slow cooker pot. Then add the nuts, stir up the mixture to coat the nuts, and let it rip--or, in this case, gently cook. It's actually a very easy recipe--but, it's a slow cooker recipe so it requires patience. And your presence. Unlike other slow cooker recipes in which you can head out and it all takes care of itself, with this recipe you need to stir the nuts in their salty, herbaceous sweet sauce every 20 minutes. 

The recipe also gives you an option in cooking times. Cook low for three hours or high for one hour. I went all in since this was, after all, a slow cooker recipe. But after three hours it still didn't look done--whatever that was. So, I amped the heat up to high and gave it another half an hour.

And I liked them. They're gooey, and the nuts won't be crisp as they would if you toasted them. But they actually have a lovely almost creamy texture and addictive flavor. You'll be as stuck on these as kettle corn. And don't try to have any self control. They only last a week in an airtight container at room temperature.

P.S. These are perfect little holiday gifts!

Sweet and Spicy Slow Cooker Nuts
Adapted from The Kitchn
(printable recipe)
Makes 6 cups

Ingredients
2 large egg whites
1 cup packed light brown sugar
2 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon vanilla bean paste or vanilla extract
1 1/2 teaspoons sea salt
1 1/2 tablespoons fresh rosemary, roughly chopped
1 1/2 tablespoons fresh sage, roughly chopped
2 tablespoons fresh oregano, roughly chopped
1 tablespoon fresh thyme, roughly chopped
1 tablespoons ground cayenne pepper (optional)
6 cups raw, whole nuts, such as almonds, pecans, cashews, or walnuts

Instructions
1. Lightly coat a 6-quart slow cooker with cooking spray.
2. Place the egg whites in the slow cooker and whisk until frothy. Add the brown sugar, butter, vanilla, salt, herbs, and cayenne pepper, and stir into a thick syrup.


3. Add the nuts and stir with a spatula until they are evenly coated.


4. Place a double layer of paper towels over the top of the slow cooker to catch condensation. Cover with the lid and cook, stirring every 20 minutes, until nuts are fragrant, lightly browned, and the coating appears dull and not shiny, 3 to 3 1/2 hours on the LOW setting or 1 to 1 1/2 hours on the HIGH setting. If you go with 3 hours on LOW, you can add another half hour on HIGH.


5. Stir one final time, then pour onto 2 baking sheets lined with parchment paper. Spread into an even layer, separating the nuts as much as possible, and cool completely.
6. Once cool, break apart any nuts that have stubbornly stuck together and transfer to a serving dish, jar for gifting, or airtight container for storage. Store in an airtight container at room temperature for up to 1 week.



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