Slow Cooker Brown Sugar Party Nuts Food

SLOW COOKER CANDIED NUTS

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.

SLOW-COOKER SPICED MIXED NUTS

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.

SLOW-COOKER BROWN-SUGARED BABY CARROTS

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place carrots; sprinkle with salt, brown sugar and butter.
• Cover; cook on High heat setting 4 to 5 hours, stirring after 2 hours, or until carrots are desired tenderness.
• Spoon carrots into serving bowl; spoon any sauce from slow cooker over carrots. Season with additional salt and pepper, if desired. Stir before serving. Sprinkle with parsley.

CANDIED PECANS (CROCK POT)

Steps:

• How to make Candied Pecans
• Grease a slow cooker with nonstick cooking spray and add pecans to crock.
• Add egg white to a mixing bowl and beat until foamy.
• Pour onto pecans and mix well to evenly coat. Add sugars, cinnamon and vanilla and to slow cooker and mix well to evenly coat.
• Place the lid on the slow cooker and heat on low for 2-1/2 to 3 hours. Stir every hour. After 2 hours, mix well and add water.
• Remove from crock and spread onto a baking sheet lined with wax paper in a single layer. Cool on a baking sheet.
• Once cool, break apart any pecans and enjoy.
• Store in an airtight container.
• Makes 4 cups.

CROCK-POT® CANDIED SPICED NUTS RECIPE

Steps:

• Lightly grease the slow cooker bowl. Place nuts in the slow cooker.
• In a small bowl, mix both sugars and cinnamon and add to slow cooker. Stir together to mix well.
• Add water and stir well again.
• Set the slow cooker on HIGH and cook for 3 hours. Stir every 20 to 30 minutes.
• Once done, place nuts on a large parchment paper lined sheet. Sprinkle with nutmeg and ginger, gently toss. Let nuts cool completely.
• Store in air tight container.

SLOW COOKER CINNAMON ALMONDS RECIPE

Steps:

• In a bowl, whisk egg white and vanilla until it begins to get a little frothy.
• Stir in your almonds until the are all coated in the egg white and vanilla mixture.
• In a separate bowl, mix together sugar, brown sugar, cinnamon, and salt.
• Add Almonds to cinnamon mixture and toss until completely coated.
• Spray your slow cooker with nonstick cooking spray.
• Cook the almonds on high for two hours stirring every 20 minutes.
• After 2 hours pour your water over the almonds and mix very well to make sure there are no clumps!
• Reduce heat to low and cook for one more hour, still stirring every 20 minutes.
• Line a cookie sheet with parchment paper and evenly spread out the almonds to cool and dry on the paper.

SLOW-COOKER BROWN SUGAR PARTY NUTS

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.

CROCK-POT BROWN SUGAR PULLED PORK RECIPE

Steps:

• In a small bowl, combine the brown sugar, paprika, salt, pepper and garlic powder to create a spice rub for the pork. Set aside.
• Trim off excess fat from the pork and discard the fat. Cut the pork roast into about 4 to 5 large chunks so that the pork will fit inside a 6 quart or larger slow cooker.
• Sprinkle and rub the brown sugar spice rub into the pork chunk and place in the slow cooker.
• Sprinkle the thinly sliced onion around and on top of the meat.
• Pour about 1 cup of your favorite barbecue sauce over everything in the slow cooker.
• Cover and cook on LOW for 6 to 8 hours, or until the pork is very tender and is falling apart.
• Remove the meat and onions from the slow cooker and place in a large mixing bowl.
• Shred the pork using two forks.
• Discard all but about a cup of the liquid from the slow cooker.
• Add the shredded pork and onions back into the slow cooker and add the remaining 1 cup barbecue sauce and apple cider vinegar to the slow cooker and stir to coat all the meat with the sauce.
• Recover slow cooker and turn the temperature to the WARM setting to keep the meat warm while serving.
• Serve meat on buns or rolls, topped with coleslaw if desired and enjoy!

PARTY NUTS

Steps:

• Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
• Mix maple, salt, cinnamon and cayenne in a small bowl.
• Add nuts and fresh rosemary and toss to coat.
• Spread nuts on a baking sheet and roast in oven for 10 minutes, toss and roast for another 5-10 minutes. Nuts are done when they're fragrant and browning just a bit.
• Let nuts cool completely before serving or transferring to containers for storage or gifting. Store leftover nuts at room temperature in a sealed container.