Mexican Chocolate Roasted Walnuts

The nut-roasting process tends to be tricky. I’ve burned (at least slightly) far more batches than I haven’t. So when I came across a recipe on the Baked Bree site for roasting walnuts in a slow cooker, even though that seemed weird, I had to give it a try. In the process I switched up the spices, and ran with a Mexican Chocolate idea. Absolutely delicious and dangerous to try living in the same house with them. I’m very excited to have a new hit for dessert, lunches or get togethers of any kind.


  • 1 pound walnuts
  • 1/2 cup brown sugar
  • 2 tsp. cinnamon
  • 1/4 tsp. cayenne pepper
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. agave nectar
  • 2 Tbsp. butter
  • 1 tsp. kosher salt


  1. Combine all ingredient in a slow cooker.
  2. Mix gently to distribute spices evenly.
  3. Cook on low for about 90 minutes, stirring 2 to 3 times.
  4. Spread onto parchment paper or waxed paper to cool.
  5. Serve slightly warm or store refrigerated in a covered container for two weeks.

One thought on “Mexican Chocolate Roasted Walnuts”

  1. Everything about this blog is amazing. I love the concept. I think
    this will help me plan healthier meals while saving money. Thank you!

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