Your slow cooker does all the work for this Slow Cooked Spicy Cashews recipe. For best results, use a small slow cooker (no larger than 3-1/2 quarts).
2 cups raw cashews
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2 teaspoons fine sea salt (see note)
1 tablespoon extra-virgin olive oil
In small bowl, combine sea salt and olive oil.
Add to nuts in slow cooker and stir to thoroughly combine.
Transfer mixture to bowl and allow to cool before packaging.
Note: Sea salt is sweeter than table salt and better for this recipe.
Recipe makes 2 cups.
Sweet and Spicy Cashews: Substitute 1 teaspoon butter for the olive oil and add it along with 2 tablespoons brown sugar.
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