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Slow Cooker Cinnamon & Honey Nuts

by Gale Compton

Cinnamon and 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 | Previous Points: 5 | Points Plus: 7 | 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

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 blow. Add honey, toss to thoroughly coat nuts. Cover and cook in slow cooker 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/

Click here for the Top 10 Slow Cooker Recipes on Skinny Ms.

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36 Fat Blasters

28 Responses to Slow Cooker Cinnamon & Honey Nuts

  • SharonTenn says:

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

    • skinnyms says:

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

  • Leah says:

    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.

  • Mariahs36 says:

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

  • seahorse35 says:

    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!!!

  • Yourestate says:

    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!

    • 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!!! :)

  • Moretravelideas says:

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

    • 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.

  • Rachal Gasaway says:

    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?? 

    • Skinny Ms. says:

      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.

  • Melissa says:

    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.

  • Laurie Haynie says:

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

  • Nedders says:

    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. :)

  • Amanda says:

    I'm not seeing an egg in the recipe

  • Candis says:

    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!!

  • quarteracrelifestyle says:

    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.

  • Zuzu's Petals says:

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

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