For the record I couldn’t think of anything more creative than Spicy Nuts for this recipe title. Not saying Spicy Nuts is a bad recipe title. The immature 14-year old part of me still wants to snicker at it. So I guess that means maybe it’s not totally boring.
Hey look at these nuts.
There are a lot of things to love about this particular recipe even if you hate the title. You make these in the slow cooker. It’s basically set-and-forget type cooking and that’s my kind of thing lately considering I’m working with a kitchen disaster.
I made a batch of these nuts to send to one of my foodie swap partners for the month of June.
This recipe uses maple agave nectar but you could definitely use maple syrup. I had these cute little samples of flavored agave nectar from the sweet swag bag I got from Wholesome Sweeteners at BlogHerFood ’12 in Seattle.
- 1 pound total of pecan halves and whole almonds
- ¼ cup melted vegan margarine
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
- 1 teaspoon maple agave nectar or maple syrup
- 2 cloves garlic, minced
- Combine all ingredients together in your slow cooker.
- Turn slow cooker to high for 15-20 minutes.
- Stir and reduce heat to low for 2 hours, stirring occasionally.
- Remove from slow cooker and place on a parchment lined baking sheet to cool and dry.
- Pack into air-tight jars for future snacking.