A few days ago, Hayley of The Tiny Twig posted over at The Creative Mama about sprucing up your salad. Hayley’s salad looked so good that I craved salad, and made one every day last week. I think that salad is one of those things that taste so much better when someone else makes it for you. My mom was just here, and I bugged her to make me a salad every single day. She really makes the best salad in the world, her dressing is always perfect. Even better, Clay has been asking for “tyrannosaurus salad” (he is into dinosaurs right now) every night for dinner. The thing that I think makes a salad good is a variety of flavors and textures. Nuts really add sweetness and crunch, and also a nice little hit of protein.
Hayley shared this slow cooker nut recipe, and I immediately had to make it. I love this method, she is so brilliant to make these in a slow cooker. Seriously, why have I never thought of this before? You can also make different variations. Add some heat with cayenne, or cumin. This recipe makes a lot, so I gave some to my friend Heather. She texted me about 10 minutes later asking for the recipe. I think that is a sign that it is a good recipe. These are really delicious just as a snack too.
1 pound walnuts (or any kind that you like)
1/3 cup brown sugar
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
2 Tablespoons honey
2 Tablespoons pure maple syrup
2 Tablespoons butter
1 teaspoon sea salt (I love to use fleur de sel)
Put all of the ingredients into the slow cooker.
Mix it together.
Cook on Low for 1.5 hours. Stir every once and awhile.
After an hour and a half, the sugar will have melted, and the nuts will be coated.
Spread the nuts out onto a parchment or wax paper lined baking sheet. Taste them and see if they need more salt. I like mine salty. Let the nuts cool.
You can store the nuts in an air tight container for about 2 weeks.
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