The Joy of Snacking: Slow-Cooker Roasted Nuts

A series of ideas for flavored nuts, from Fresh From The Vegetarian Slow Cooker. These are very easy to crank out on a slow evening, and you can store them in a container in the fridge for snacking over the rest of the week.

Cajun Nuts
Ingredients:
1 pound (or 4 Cups) of any raw unsalted nuts
1/4 Cup olive oil
1 Tbsp chili powder
1 tsp dried thyme
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp celery salt
1/4 tsp cayenne pepper

Preparation:
In a slow cooker, combine the nuts with the olive oil, and mix until they are evenly coated. Cover and cook on High for 15 minutes. Add the spices, and stir thoroughly to coat. Reduce the temperature to Low and cook, uncovered and stirring occasionally, for 2 1/2 hours. When finished, spread the nuts on a baking sheet to cool.

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Ginger-spiced Nuts
Ingredients:
1 pound (or 4 Cups) of any raw unsalted nuts
1/4 Cup corn oil or other mild-tasting oil
1/3 Cup packed light brown sugar
1 Tbsp ground crystallized ginger
1 tsp ground cinnamon
1/2 tsp ground allspice

Preparation:
In a slow cooker, combine the nuts with the oil, and mix until they are evenly coated. Add the brown sugar, and stir thoroughly to coat. Cover and cook on High for 15 minutes. Reduce the temperature to Low and cook, uncovered and stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours. In a separate bowl, mix the spices, and sprinkle the mixture over the nuts, stirring to coat evenly. When finished, spread the nuts on a baking sheet to cool.

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Tamari Nuts
Ingredients:
1 pound (or 4 Cups) of any raw unsalted nuts
3 Tbsp peanut oil
3 Tbsp soy sauce
1/8 teaspoon cayenne pepper

Preparation:
In a slow cooker, combine all the ingredients, and mix until they are evenly coated. Cover and cook on High for 15 minutes. Reduce the temperature to Low and cook, uncovered and stirring occasionally, for 2 1/2 hours. When finished, spread the nuts on a baking sheet to cool.