Description
Enjoy a sweet and crunchy treat with this Slow Cooker Candied Mixed Nuts recipe. A delightful blend of pecans, almonds, peanuts, and cashews coated in a vanilla egg white mixture and a cinnamon-sugar blend, slow-cooked to perfection for a chewy, caramelized finish. Perfect for snacking, gifting, or adding to desserts.
Ingredients
Scale
Nuts
- 2 cups pecan halves
- 1 cup almonds
- 1 cup peanuts
- 1 cup cashews
Wet Mixture
- 2 egg whites
- 1 tablespoon vanilla
Dry Mixture
- 2 cups brown sugar
- 1 ½ cups white sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt
Other
- Cooking spray
Instructions
- Prepare the slow cooker: Lightly grease the bottom of a 6-quart slow cooker with cooking spray to prevent sticking during cooking.
- Mix wet ingredients and nuts: In a bowl, whisk together the egg whites and vanilla extract until frothy. Add the nuts to the slow cooker and pour the egg white mixture over them. Toss thoroughly to coat all the nuts evenly.
- Add sugar and spices: Combine the brown sugar, white sugar, ground cinnamon, and kosher salt in a separate bowl. Add this mixture over the coated nuts, stirring well to ensure an even coating.
- Cook the nuts: Cover the slow cooker and cook on low heat for 2 to 3 hours. Stir the nuts occasionally to prevent burning and to ensure even cooking and caramelization.
- Cool the nuts: Once cooked, spread the candied nuts evenly on a baking sheet to cool completely. This step helps them crisp up and prevents clumping.
- Serve or store: Enjoy the candied nuts immediately or store them in an airtight container to maintain freshness until ready to serve.
Notes
- For extra flavor, add a pinch of nutmeg or cayenne pepper to the sugar mixture.
- Use parchment paper on the baking sheet for easier cleanup after cooling.
- Ensure occasional stirring during cooking to prevent nuts from burning or sticking.
- Store in an airtight container at room temperature for up to two weeks.
- Use a 6-quart slow cooker for even cooking; smaller sizes may overfill the mixture.
