Even though it’s October (and the weather is still feeling like August…), I’m starting to think about Thanksgiving. I know, I know, but I get to host this year and I’m pumped! We’re not sure if we’ll have a big crowd or just the four of us, so I’ve got several menus floating around in my head.
I knew this month’s Improv Challenge theme, Sugar and Spice, was perfect for trying out some of the recipes I’m considering. Sugar and spice is SO fall – apple spice, pumpkin spice – but I couldn’t get these nuts off my mind, so they won out.
This is such an easy recipe – the slow cooker makes it totally hands off. Just mix, let the slow cooker do it’s thing, then spread them out to cool. They were so good – and a perfect pre-Thanksgiving dinner snack!
Candied Spiced Nuts
(adapted from Crunchy, Creamy, Sweet)
Makes 3 1/2 cups
1 1/2 cups almonds
2 cups pecans
3/4 cup brown sugar
1/4 cup white sugar
2 tsp. cinnamon
1/4 cup water
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
Grease the crock of a slow cooker and add the nuts. Add the sugars and cinnamon and stir. Add the water and stir until everything is evenly combined and wet.
Cook on high for 3 hours.
Remove nuts to a parchment-lined baking sheet to cool. Sprinkle with remaining seasonings. Once fully cooled, store in an airtight container.
You can check out the other Sugar and Spice themed recipes that bloggers made here: