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