Slow Cooked Roasted Nuts

I had never even thought about making my own mixed nuts, much less in a slow cooker – but somewhere along the line I found a recipe that has been a hit in our household. Such a hit in fact I’ve had to start making double recipes. This is a great snack you can make well in advance to have on hand for any impromptu parties or get togethers – or really just any snacking in general.

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What you’ll need:
5 cups of raw nuts/seeds (I used 2 cups red skin peanuts, 1 cup pumpkin seeds, 1 cup cashews, 1 cup almonds)
2 tbsp maple syrup
½ tsp sea salt
½-¾ tsp cayenne pepper

– You can easily double this recipe if you find the single just goes too fast.

Instructions:
In a slow cooker combine everything and stir thoroughly making sure the nuts/seeds are fully coated. Turn on high for for the first half hour and then down to low for the next 1.5 hrs (or until nuts are a nice toasty brown) – be sure to stir every 20mins so it doesn’t burn (this is important don’t forget about it! A few extra toasty ones give you a smokey flavour but too many aren’t great). Transfer to a wax paper lined cookie sheet to cool. Once nuts are cool you can store in mason jars.

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