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I recently bought a slow cooker. Anyhow, I've been having fun trying out different recipes in it.
I borrowed a copy of Dana Carpender's low carb slow cooker book and tried out the roasted nuts recipes. Well, I tried out a variation on 1 recipe and a prototype (because I was skeptical about roasting nuts in a slow cooker).
The prototype recipe was a pound of pecan halves tossed into the slow cooker and roasted (on low setting for 4 hours). To my surprize, those pecans were good! They weren't burnt, like what happens to me when I roast them in the oven. They weren't dried out, but were still plump. And they were evenly cooked. I did stir the nuts once every hour during the cooking time.
The variation on a recipe was for a butter spice almond recipe and a smoky chili peanut recipe. I didn't have almonds or peanuts and I didn't have all the ingredients for either recipe. So I used pecans, made my own mix of chili powder, garlic powder, cinnamon, cummin and cayenne pepper, and followed Dana's technique for the butter spice recipe. That is melt a couple of tablespoons of butter. Toss the nuts in the butter. Sprinkle over the spice mixture and toss until completely coated. Cook in the slow cooker on low setting for 3-5 hours. Those pecans turned out good too! Next time, I'll increase the amount of cayenne pepper.
I borrowed a copy of Dana Carpender's low carb slow cooker book and tried out the roasted nuts recipes. Well, I tried out a variation on 1 recipe and a prototype (because I was skeptical about roasting nuts in a slow cooker).
The prototype recipe was a pound of pecan halves tossed into the slow cooker and roasted (on low setting for 4 hours). To my surprize, those pecans were good! They weren't burnt, like what happens to me when I roast them in the oven. They weren't dried out, but were still plump. And they were evenly cooked. I did stir the nuts once every hour during the cooking time.
The variation on a recipe was for a butter spice almond recipe and a smoky chili peanut recipe. I didn't have almonds or peanuts and I didn't have all the ingredients for either recipe. So I used pecans, made my own mix of chili powder, garlic powder, cinnamon, cummin and cayenne pepper, and followed Dana's technique for the butter spice recipe. That is melt a couple of tablespoons of butter. Toss the nuts in the butter. Sprinkle over the spice mixture and toss until completely coated. Cook in the slow cooker on low setting for 3-5 hours. Those pecans turned out good too! Next time, I'll increase the amount of cayenne pepper.
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