Ingredients:

  • 1 lb raw, unsalted mixed nuts
  • 1/2 cup packed light brown sugar
  • 1/4 cup pure maple syrup
  • 2 tbsp unsalted butter, melted
  • 1 tsp kosher salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp dried rosemary, crushed

Instructions:

  1. Grease the inside of a 4 to 6-quart slow cooker with a small amount of butter or non-stick spray.
  2. Toss the raw mixed nuts, brown sugar, maple syrup, melted butter, salt, cinnamon, smoked paprika, cayenne pepper, and crushed rosemary directly into the slow cooker.
  3. Stir with a silicone spatula until every nut is glistening and evenly coated in the spice mixture.
  4. Set the slow cooker to LOW and cook for 2 hours.
  5. At the 1-hour mark, open the lid and stir the nuts thoroughly to ensure uniform caramelization.
  6. Once cooked and fragrant, immediately pour the nuts onto a parchment-lined baking sheet and spread into a single layer.
  7. Let the nuts cool completely for 30–60 minutes to allow the glaze to crystallize and become crispy.