Happy holidays! Nothing says “winter” to me quite like chex-mix style snacks. In fact, my mom’s chex-mix used to be my all time favorite snack. Since beginning to eat Primal, we’ve adapted the tradition to nuts which are fantastic and…can be done in a slow cooker! No way, right? Yes way. This is one of my favorite cooking methods because I can throw everything in and walk away. Unfortunately, Adam isn’t a huge fan of roasts so I don’t get to use my slow cooker nearly as much as I’d like, but I’m experimenting with new, non-roast slow cooker recipes and I’ll be sure to update you. For this season, I give you slow cooker chex-mix nuts!
9 cups of mixed nuts
4 tablespoons melted butter
5 tablespoons of Worcester sauce (feel free to dial it back to 3 or 4 if you aren’t a Worcester lover)
1 tablespoon fermented soy sauce (coconut aminos if you’re staying strictly Primal)
1 tablespoon garlic powder
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne
I used 3 cups cashews, 3 cups pecans, 1 cup macadamia, 1 cup almonds, 1 cup brazil nuts because Adam only really likes the cashews and pecans so I end up eating the rest if I don’t heavily weight the proportions.
Throw the nuts in the slow cooker, turn it on low, and pour everything else on top. Stir and cook covered 5 to 6 hours stirring a few times. (I’m sure it’ll be fine if you want to go do Christmas shopping and aren’t around to stir.) Uncover, stir and leave to cook uncovered another hour to dry out the nuts.
Note: Adam and I love spices. While I was gone he dosed our batch in Worcester sauce so there’s probably 6 tablespoons in our current one…which we like a lot! Most people use less. Play with the spices to your taste. I recommend starting light and increasing.
Source: Rx Primal Blog