Slow Cooker Cinnamon & Honey Nuts

Slow Cooker Cinnamon & Honey Nuts

Enjoy this quick & nutritious snack of cinnamon and honey nuts the entire family will love!  Read more about the benefits of nuts and their powerful antioxidants in 50 Superfoods – The Ultimate Shopping List.

It’s hard to believe our collection of slow cooker recipes includes this delightful sweet treat. The same nuts that are so popular at fairs, festivals, and ballgames can be made right in your own home for a much lower price. These fragrant nuts are easy to make and quite healthy, so you can indulge in a sweet treat every now and then.

Nuts are one of the healthiest foods available. They are packed with healthy fats and provide a satisfying crunch that makes a great alternative to potato chips or party snacks. Nuts do contain a lot of calories, so it is important not to overdo it. There is no need to absently munch on nuts all day long or grab bowlfuls for a serving. Usually, a generous handful is more than enough to satisfy your craving and provide plenty of great health benefits.

If you are not usually a fan of nuts, this sweeter version might be just the thing to grab your interest. The blend of sweet and salty is irresistible for most people. The next time you get a craving for a sweet OR salty snack, whip up a batch of these slow cooker cinnamon and honey nuts!

Slow Cooker Cinnamon & Honey Nuts

Slow Cooker Cinnamon & Honey Nuts

NOTE: The total fat content in Cinnamon & Honey Nuts is also known as “good fat” or monounsaturated fat. These fats are considered heart healthy Omega 3's.

Yields: 12 Servings | Serving Size: 1/4 cup | Calories: 232 | Total Fat: 18 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 1 mg | Carbohydrates: 15 g | Dietary Fiber: 5 g | Sugars: 8 g | Protein: 8 g | SmartPoints: 8 |

Ingredients

  • 3 (1 cup each) cups raw almonds, pecans and walnuts
  • 1 1/2 teaspoons cinnamon
  • 1/3 cup honey

Directions

Combine nuts and cinnamon in a medium bowl. Add honey, toss to thoroughly coat nuts. Add the cinnamon-honey coated nuts to the slow cooker, being sure to get all the honey in. Cover and cook in the slow cooker for 1 to 1-1/2 hours on low. See below for the oven method.

Prefer the oven method? Preheat oven to 350 degrees, spread nuts over a non-stick cookie sheet, stir every 10 minutes. Roast until lightly golden, about 20 minutes. Allow to cool to room temperature and store in an airtight container.

http://skinnyms.com/slow-cooker-cinnamon-honey-nuts/

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32 Comments on "Slow Cooker Cinnamon & Honey Nuts"

  1. SharonTenn  May 9, 2012

    The taste was very good… but the nuts remained very STICKY, sticking together in clumps after coming out of slow cooker.

    Reply
    • skinnyms  May 10, 2012

      Sharon, While the cereal is still in the slow cooker, use a large spoon and stir from time to time to keep nuts separated.

      Reply
    • Jeannette  November 9, 2015

      I was excited to try these…I tried them for the first time, in the crock pot.. they were SO sticky, almost impossible to eat.. even with stirring thru out. I wonder if the oven method they won't be SO sticky?

      Reply
  2. Leah  June 10, 2012

    This is my favorite recipe on the site, I have used this again and again for us to bring to parties and it's always the first thing eaten, when seeing it in a humble little brown paper bag next to giant bags of chips and fat laden dips I am always pleased to see it be the first thing to disappear.  I know it's not necessarily good to eat A LOT of it, but when placed among a selection of chips and dips it certainly stands out and I'd rather see my friends nosh on this than the other items that are normally brought to the get-togethers that I go to.

    Reply
  3. Mariahs36  June 10, 2012

    This would be my go to snack recipe.  I love nuts

    Reply
  4. seahorse35  June 10, 2012

    We love the high fat, high calorie version of these and I have looked for a long time trying to find a way to make a healthy version.  These are wonderful and also can be made during the summer without turning on the oven!!!

    Reply
  5. Yourestate  June 20, 2012

    We are vegan so I was wondering if I could substitute something for the egg. What is the purpose of the egg? Does it help the cinnamon to stick? Thanks!

    Reply
    • fitfabulousforever  June 20, 2012

      Yourestate, The egg white does several things, makes the nuts crunchier, provides some protein and helps the cinnamon stick. However, it's not necessary. For a vegan recipe simple leave out the egg white. I've made it both ways…Enjoy!!! :)

      Reply
  6. Moretravelideas  June 20, 2012

    Not able to get the recipe  clearly—can you please re-do

    Reply
    • fitfabulousforever  June 20, 2012

      It shows up clearly on our MAC and PC.

      Ingredients 3 cups (1 cup each) raw almonds, pecans and walnuts 1 teaspoon cinnamon 1 egg white, slightly beaten 1/4 cup raw honey Directions
      Combine nuts and cinnamon in slow cooker, add egg white and honey, toss to thoroughly coat nuts. Cover and cook on low 1 to 1-1/2 hours.

      Reply
      • Harriet  August 14, 2013

        You don't show the egg white in the original recipe. I'm glad you restated it. Thanks.

        Reply
  7. Rachal Gasaway  July 3, 2012

    Is it recommended to spray the cooker with nonstick spray?? I want to make this for my husband stationed in Afghanistan, do you think these would be safe to send?? 

    Reply
    • Skinny Ms.  July 5, 2012

      Rachal, You certainly can spray with non-stick spray…but not absolutely necessary. It really depends on how long it takes to arrive in Afghanistan. The nuts are good for a few weeks. I would recommend leaving out the egg white…then, they should be fine to ship.

      Reply
  8. Melissa  July 9, 2012

    I am enjoying your recipes. I am trying to figure out the serving sizes though. When you say 1/4 cup of nuts, do you mean get the measuring cup out and whatever fits in there is a serving? I have a food scale and use it with cereal for example, using the gram measurements. I have never understood how to get a US measurement of something though, (ie 1 cup of spaghetti). I would appreciate any help you could give me.

    Reply
    • Skinny Ms.  July 9, 2012

      Melissa, Yes…get out the measuring cup and that will be the serving size. The cup size is just an estimate to try and explain what the serving is. :)

      Reply
  9. Laurie Haynie  November 8, 2012

    Please keep letting us know the vegan version of your recipes if you have them! I'm going to make this minus the egg.

    Reply
  10. Nedders  December 25, 2012

    Not really happy with how these came out. This site has proven to be awesome, but this one let me down. They were very sticky, even after stirring during cooking. They also didn't really have that crunchiness I like.ill try another one next time. :)

    Reply
    • Skinny Ms.  December 27, 2012

      Nedders, So sorry the nuts didn’t get crunchy for you. :( Maybe try in the oven on 325 degrees, stir after 10 minutes. Should take about 20 minutes.

      Reply
  11. Amanda  August 12, 2013

    I'm not seeing an egg in the recipe

    Reply
    • Skinny Ms.  August 12, 2013

      Amanda, Use 1 egg white if preferred…although not necessary.

      Reply
  12. Candis  August 12, 2013

    Best recipe for roasted nuts! Easy, nutritious and delicious. We cook in slow cooker for 30 min, then in intervals of 15 min, stirring each time until done. To finish off we bake in oven for about 10 min (we like em extra crispy). We thoroughly cool before putting in baggies. We found they aren't as soft or sticky with this method. We can't thank skinnyms enough for the recipe!!

    Reply
    • Skinny Ms.  August 13, 2013

      Candis, GREAT! Thanks for the feedback. :)

      Reply
    • Laura Lee  October 20, 2013

      What temp to you bake at?

      Reply
  13. quarteracrelifestyle  September 10, 2013

    I made these thanks and put them on my blog with a link to you (just letting you know :)) I just used peanuts but they were great thanks.

    Reply
  14. Zuzu's Petals  October 25, 2013

    Could you explain the egg white, since it has been removed from the recipe? Thanks.

    Reply
  15. Dee  June 26, 2015

    Where is the egg white is in the recipe?

    Reply
    • SkinnyMs  June 26, 2015

      The recipe does not call for egg whites.

      Reply
  16. Steph  July 20, 2016

    I added coconut oil and chia seeds

    Reply

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