Let me preface this blog post with this: flame away, dear readers, flame away!
I dislike my crockpot. There, I said it and I feel a lot better now. Everyone is always raving about their freaking crockpot, and I’m like a lonely island. I never dare speak up and say things like “every time a cook I meal in it everything is the same washed out texture and flavour”.
But since I’m the queen of small appliances, I kept it. And used it incredibly rarely. I have found creative uses for it, like cooking down apple butter overnight, making soup broth, and lending to my mom when she’s hosting large family functions. ha! Honestly, my mom had my slow cooker for at least 8 months and I had no idea.
But I was kind of bumming around online a few weeks ago, looking for healthy snack options. You know, all that new year, new you crap! I came across this recipe over at SuperHealthyKids, and thought it looked awesome.
Awesome for me, not my kids. They aren’t allowed to take nuts to school, it’s the Canadian way! I do share with them at home, though, don’t worry, I’m not that mean! Except I don’t have brown rice syrup, and I kind of felt like roasting the nuts. I saw someone else use their crockpot to make chocolate covered nuts, which I didn’t want – again, new year, new you :/ ha.
I kind of mashed my candied pecans recipe with my Actifry roasted almonds recipe, threw it all in my crock pot, and hoped for the best. The results were great, actually! 10/10 – would make again! In my recipe, I used almonds, pecans and walnuts, you can use anything mixture you like, though.
Here’s why it’s healthy!
Almonds contain amygdalin, which makes almonds cancer preventing nuts. They are high in fibre, as well as vitamin E and some B vitamins. Don’t forget that almonds contain decent amounts of calcium, copper, iron, phosphorous, potassium, and zinc!
Pecans are low in protein, but high in good fats, and while they contain modest amounts of vitamins A, C, E and some B vitamins, they are high in most minerals, including iron, zinc, selenium and magnesium. They also contain fair amounts of copper and calcium.
There’s a reason these nuts look a lot like our brains. They provide fantastic food for our thinking muscle, with their high level of omega fats (between 80-90%) and 10-15% protein they nourish your noggin. Walnuts have modest amounts of vitamins A, Bs, C and E, and contain similar mineral concentrations to other nuts.
- 1/4 cup coconut oil
- 1/2 cup honey
- 1/2 tsp cinnamon
- 1/2 tbsp vanilla
- 1/2 tsp salt
- 5 cups mixed nuts, I used whole almonds, pecan halves, slivered almonds, chopped walnuts
- Fleur De Sel - Optional
- Melt the coconut oil and honey in a small pot, stirring until uniform.
- Meanwhile, add nuts to crockpot, and turn to high.
- Mix the cinnamon, vanilla, and salt into the coconut oil and honey mixture.
- Pour the coconut oil and honey over the nuts and toss well to combine.
- Cover and cook on high for 2 hours, stirring every 30 minutes.
- When cooked, transfer to a cookie sheet lined with parchment and allow to cool before breaking into clusters. If using Fleur de Sel, sprinkle it on before the nuts cool.
Amount Per Serving: Calories: 264 Saturated Fat: 4g Sodium: 62mg Carbohydrates: 16g Fiber: 3g Sugar: 7g Protein: 6g