SLOW COOKER CANDIED NUTS
I like giving spiced nuts as holiday gifts. This slow cooker recipe with ginger and cinnamon is so good, you just might use it all year long. -Yvonne Starlin, Westmoreland, Tennessee
Provided by Taste of Home
Categories Snacks
Time 2h10m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a greased 3-qt. slow cooker, mix butter, confectioners' sugar and spices. Add nuts; toss to coat. Cook, covered, on low 2-3 hours or until nuts are crisp, stirring once., Transfer nuts to waxed paper to cool completely. Store in an airtight container.
Nutrition Facts : Calories 327 calories, Fat 31g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
SLOW-COOKER BROWN SUGAR PARTY NUTS
Serve something sweet and spicy for your next party! Enjoy these slow cooked crispy nuts that are perfect snacks.
Provided by Betty Crocker Kitchens
Categories Snack
Time 4h5m
Yield 21
Number Of Ingredients 9
Steps:
- Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix cashews, almonds and pecans. In small bowl, mix remaining ingredients. Pour over nuts; stir until completely coated.
- Cover; cook on Low heat setting 2 hours, stirring after 1 hour. Lightly grease sheet of waxed paper; spread coated nuts in single layer on waxed paper. Cool completely, about 2 hours.
Nutrition Facts : Calories 220, Carbohydrate 14 g, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 85 mg
SLOW-COOKER BROWN SUGAR CHEESECAKE
The moist environment of a slow cooker works double duty on cheesecake: it prevents cracks from forming and helps achieve a smooth and creamy texture. We loved the dessert topped with ripe summer peaches, but berries work well here too.
Provided by Food Network Kitchen
Categories dessert
Time 10h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Loosely roll a large piece of aluminum foil (about 20-inches long) into a 1-inch cylinder. Form a ring with the foil, about 7 inches in diameter. Fill a 6-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.
- Place the graham crackers in the bowl of a food processor and process until finely ground. Add 4 tablespoons of the melted butter and pulse to combine; the mixture should look like wet sand. Brush the inside of an 8-inch springform pan with the remaining 1 tablespoon melted butter. Press the crumb mixture into the bottom of the pan, and one-third of the way up the sides. Use the bottom of a round drinking glass to help press the crumb mixture into the pan.
- Wipe out the food processor, then add the cream cheese, 1 cup of the brown sugar, the sour cream, vanilla and salt, and blend until very smooth, scraping down the sides of the bowl as needed. Add the eggs, pulsing until smooth and uniform. Pour the filling into the crust.
- Gently place the cheesecake on the foil ring in the slow cooker. Drape a double layer of paper towels over the opening of the slow cooker and place the lid over the paper towels (the ends of the paper towels should come out from under the lid). Cook on low heat until the cheesecake is just set, but still jiggles slightly when the pan is moved, 4 hours.
- Turn off the heat and remove the lid. Wipe out the inside of the lid and replace the paper towels with new paper towels, and cover the slow cooker again. Cool the cake in the slow cooker, 2 to 3 hours.
- Remove the cheesecake, cover with plastic wrap and refrigerate until chilled, at least 3 hours and up to 3 days.
- One hour before serving, place the peaches in a mixing bowl with the remaining 1 tablespoon brown sugar. Toss to combine and macerate for at least 1 hour, stirring occasionally.
- Run a small knife around the edge of the cheesecake and remove the outer ring of the pan. Spoon the peaches, along with any of the juices, over the cheesecake to serve.
SLOW COOKER BROWN SUGAR & BALSAMIC GLAZED PORK LOIN RECIPE
Pork Tenderloin slow cooked to perfection, then topped with the most delicious glaze. It's melt-in-your-mouth amazing and worth the extra step.
Provided by Elyse Ellis
Categories Main Course
Time 8h15m
Number Of Ingredients 11
Steps:
- Combine sage, salt, pepper and garlic. Rub over roast.
- Place in slow cooker with 1/2 cup water.
- Cook on low for 6-8 hours.
- About 1 hour before roast is done, combine all ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking.
- Serve with remaining glaze on the side.
Nutrition Facts : Calories 288 kcal, Carbohydrate 22 g, Protein 35 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 613 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 3 g, ServingSize 1 serving
SLOW-COOKER SPICED MIXED NUTS
What slow cookers do for soups and stews, they'll do for mixed nuts, too. The scent of spices is delightful, and the nuts are delicious. -Stephanie Loaiza, Layton, Utah
Provided by Taste of Home
Categories Snacks
Time 2h5m
Yield 6 cups.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk egg white and vanilla until blended; stir in nuts. In a small bowl, mix sugars, spices and salt. Add to nut mixture and toss to coat., Transfer to a greased 3-qt. slow cooker. Cook, covered, on high 1-1/2 hours, stirring every 15 minutes. Gradually stir in water. Cook, covered, on low 20 minutes., Spread onto waxed paper; cool completely. Store in airtight containers up to 1 week.
Nutrition Facts : Calories 261 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
SLOW-COOKER SPICED PARTY NUT MIX
Taco seasoning mix and cayenne pepper fabulously flavor crunchy crackers, pretzels and four types of nuts.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 4h20m
Yield 26
Number Of Ingredients 10
Steps:
- In 4- to 5-quart slow cooker, mix butter, taco seasoning mix, cinnamon and red pepper. Add remaining ingredients; toss gently.
- Cook uncovered on Low heat setting 3 to 4 hours, stirring every 30 minutes, until nuts are toasted. Turn off slow cooker. Serve with large serving spoon.
Nutrition Facts : Calories 310, Carbohydrate 14 g, Cholesterol 5 mg, Fat 4, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1/2 Cup, Sodium 210 mg, Sugar 2 g, TransFat 1/2 g
FRUIT & NUT SLOW COOKER BAKED APPLES
This recipe is from Easy Home Cooking, Slow Cooker recipe book. What better combination than apples with brown sugar, cinnamon and nuts. This recipe is a little different from others here, because it calls for dried apricots in the brown sugar mixture. Your house will smell divine when these are cooking!
Provided by michelles3boys
Categories Apple
Time 3h10m
Yield 4 apples, 4 serving(s)
Number Of Ingredients 7
Steps:
- Scoop out the center of each apple, leaving about 1/2 inch of the bottom.
- Peel top of apple down about 1 inch.
- Brush peeled edges with lemon juice.
- Mix apricots, nuts, brown sugar and cinnamon in a small bowl.
- Add melted butter and mix well.
- Spoon mixture evenly into apple cavities.
- Pour 1/2 cup of water into the bottom of slow cooker.
- Arrange apples in slow cooker.
- Cover and cook on LOW 3-4 hours, or until apples are tender.
- (optional) Serve warm with caramel ice cream topping.
SLOW COOKER CINNAMON-SUGAR ALMONDS
Make and share this Slow Cooker Cinnamon-Sugar Almonds recipe from Food.com.
Provided by DrGaellon
Categories Nuts
Time 2h5m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Spray slow cooker liberally with cooking spray.
- Combine sugar, cinnamon and salt; whisk well and set aside.
- In a large bowl, whisk egg white and vanilla until frothy. Add almonds and toss to coat thoroughly. Pour in sugar mixture and again toss thoroughly to coat.
- Pour coated almonds into slow cooker. Cover and cook on high 2 hours, stirring every 20 minutes to prevent burning.
- Spray a piece of aluminum foil or parchment with cooking spray. Pour almonds onto prepared surface, spread out and let cool to room temperature. Store in an airtight container.
Nutrition Facts : Calories 309.8, Fat 18, SaturatedFat 1.4, Sodium 140.2, Carbohydrate 34, Fiber 4.8, Sugar 26.8, Protein 7.6
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