These Slow Cooker Spicy Nuts pack a punch of flavor with a perfect balance of heat and crunch. It's the ultimate snacking experience!
I was going to start off this post by yelling "Grab My Nuts" but that would just be tacky.
But they do look good, don't they?
I made these when I made the Slow Cooker Taco Seasoned Pretzels the other day.
I had interviewed Cassie from Bake Your Day and could not decide which of her recipes I wanted to do for Burning Down The Kitchen so I made three of them.
So, I slightly adapted this, I mean barely at all, just a pinch, from her Spicy Buffalo Mixed Nuts. They were just too hard to resist.
I whipped up my own version and let me just warn you that they are SPICY, I mean call the fire department hot. Turn the water on me full blast kind of hot.
Luckily I like hot, and worst case scenario a hot fireman shows up to put the fire out. So, either way it's win-win.
Now if you don't like spicy, I beg of you, dial these back. I am warning you now. Loud and clear.
Do not come back here whining your little head off cuz these burnt your little over sensitive mouth. If you can't stand the heat folks, stay outta the kitchen, and away from these nuts.
If you ignore my warnings and need medical attention it's your own fault for thinking I'm exaggerating or kidding. I am NOT, I repeat, I am NOT kidding!
These little suckers are spicy. Okay, so if that hasn't enticed you to give them a try, and risk burning your face off, maybe this will.
Sure hope you like them. And you don't sue me.
Cassie also guest posted for me. She made an appetizer called Green and Black Olive Tapenade that was absolutely delicious.
- Cocktail Peanuts - Any brand will do. Buy the ones you love the most. Just make sure they are flavored.
- Mixed Nuts - Again, any brand will do. Just be sure they aren't already flavored.
- Olive Oil - You could substitute any other oil you prefer in this recipe.
- Hot Sauce - Once again, buy any brand you love. There are so many great options out there.
- Cayenne Pepper - Since everyone has different heat tolerances when it comes to spice I recommend starting with a little, then gradually increase the amount. Taste as you go.
- Chipotle Powder - Again, since heat tolerances vary when it comes to spice I recommend using a small amount and gradually increase. Taste as you go so you can adjust to your own taste buds.
How to Make Spicy Nuts:
- Grab a bowl, dump all the ingredients in it and mix well.
- Transfer the mixed ingredients to your slow cooker.
- Next, turn your slow cooker on the low setting and cook the nuts for about 1 ½ to 2 hours, uncovered. Check them every 30 minutes or so. You can stir them if you like.
- Line a rimmed baking sheet with parchment paper. Transfer the nuts to it and spread them out evenly. Allow them to cool completely.
- Serve or store for later.
How to Store Spicy Nuts:
You can store nuts in an airtight container on the counter for up 1 to 2 months. Be sure to keep it away from the heat, and direct sunlight. That said, they do start to go stale after some time.
Nuts can also be stored in an airtight container, preferably glass, in the refrigerator for about 2 or 3 months for optimal freshness. They do tend to stay fresher in the fridge.
You can also freeze nuts. Store the nuts in an airtight container for up to 6 months. You can also use a resealable freezer bag. Just ensure you remove all the air. Personally, I think freezing nuts is the best possible option. They stay SO fresh in the freezer.
More Snack Recipes:
- Cinnamon Sugar Popcorn
- Oatmeal Chocolate Chip Cookies
- Caramel Apple Dip
- Slow Cooker Party Mix
- Cinnamon Pecans
- Trix Krispies
Places to stalk Cravings of a Lunatic
- 1 cup cocktail peanuts
- 1 cup mixed nuts
- 2 tablespoon olive oil
- 1 teaspoon hot sauce more or less to taste
- 1 teaspoon Cayenne pepper more or less to taste
- 1 teaspoon Chipotle powder more or less to taste
- Mix all your ingredients together in a bowl. Stir them up really well.
- Transfer them to the slow cooker.
- Turn on low, uncovered and cook for about 1½ to 2 hours. Slow cookers all cook differently so keep an eye they don’t burn. Mine started to stick at the 2 hour mark.
- Make sure you check them and mix them up every 30 minutes.
- Transfer to a parchment lined cookie sheet to cool.
- Serve with a big old “I’m on Fire” grin!
Thanks for visiting today!