In the kitchen with Kelley: Slow cooker honey-glazed nuts with cinnamon

Slow cooker honey-glazed nuts with cinnamon is one of my favorite snacks. And making this recipe around the holidays makes your whole house smell like Christmas exploded all over it.

My friends and family love it too and have come to expect a big box of these treats as a homemade gift.

Not only are the nuts delicious, but the health benefits they pack are almost too numerous to list…

Walnuts are hailed as the king of the nuts. A handful of walnuts each day can help improve your heart health and memory, reduce your weight, protect your eyesight, ease rheumatoid and osteoarthritis and so much more.

Almonds can improve the function of the cardiovascular system. Substituting almonds for less healthy snacks can protect your arteries and heart while lowering your risk of carrying around too much belly fat.

Pecans have an abundance of heart-healthy fats that improve blood cholesterol when eaten in moderation. In addition, they contain more than 19 vitamins and minerals, including vitamin A, vitamin E, folic acid, calcium, magnesium, zinc and potassium. A study at Loma Linda University demonstrates that pecans may help contribute to overall heart health and disease prevention by increasing the amount of antioxidants in the body.

And research shows that cinnamon has properties that help stabilize blood sugar, as well as a few other benefits that might surprise you, like helping you slim down. What better way is there to show love and appreciation than to give a gift that’s both enjoyable and boosts well-being?

Slow cooker honey-glazed nuts with cinnamon
Author: Kelley Martin
  • 1 cup raw almonds
  • 1 cup raw pecans
  • 1 cup raw walnuts
  • 1½ teaspoons cinnamon
  • ⅓ cup honey
  1. Put almonds, pecans and walnuts in the slow cooker. (I use a slow cooker liner for easier cleanup.)
  2. Sprinkle with cinnamon.
  3. Add honey and toss to thoroughly coat the nuts.
  4. Cover and cook in the slow cooker for 1 hour and then stir.
  5. Cover again and cook for half an hour.
  6. Turn out the nuts onto a baking sheet and allow them to cool completely. (I line the baking sheet with aluminum foil to facilitate cleanup.)
  7. Pack nuts in airtight container(s). They will keep in the pantry for a few weeks or in the refrigerator for a couple months.
Nutrition Information
Serving size: 6 Calories: 449.1 Fat: 38.0g Saturated fat: 3.2g Unsaturated fat: 32.7g Carbohydrates: 26.2g Sugar: 17.5g Sodium: 1.3mg Fiber: 6.3g Protein: 9.8g Cholesterol: 0.0mg

Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.