Spicy Nuts

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.

pecans and 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.

maple flavored agave nectar

Spicy Nuts
A snack mix of nuts with spices made in the slow cooker.
  • 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
  1. Combine all ingredients together in your slow cooker.
  2. Turn slow cooker to high for 15-20 minutes.
  3. Stir and reduce heat to low for 2 hours, stirring occasionally.
  4. Remove from slow cooker and place on a parchment lined baking sheet to cool and dry.
  5. Pack into air-tight jars for future snacking.

spicy nuts

spicy pecans

spicy mixed nuts


  1. Helene Comeau says


    I wanted to know if « 1 pound pecan halves and almonds » meant 1 pound total or 1 pound each. And also, I assume that the vegan margarine is salty? I wouldn’t want to try this and oversalt it, especially since nuts aren’t cheap. I also wonder how this would work with fresh spice instead of dried.

    • says

      Hi Helene, the recipe calls for 1 pound of nuts in total. I have updated it now to clarify that. Thanks for asking. As for the vegan margarine, I wouldn’t say it’s any saltier than regular margarine or butter – but it’s been a very long time since I’ve had regular marg or butter. If you’re worried about it being too salty, just reduce the amount of salt and give it a taste part way through cooking in the slow cooker. If you feel they need more salt, you can get away with adding a touch more at that point. I bet fresh herbs would be lovely with these nuts. I personally haven’t tried it though so I can’t say for sure. Dried herbs are economical and that’s what I had on hand to use. If you do give it a try with fresh herbs, please let me know, I’d love to hear how they turned out. Enjoy!

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