Slow Cooker Pecans and Apple Cider!

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So the Holidays are right around the corner and there are two things that I look forward to: Apple Cider and Spiced Nuts!  I found an easy slow cooker way to cook spiced nuts (found at all crockpot recipes) and I am excited to try it out.  If any of you get to this before I do please leave a comment on how it turned out.  As for the cider I am going to give you two recipes.  One is a simple non-alcoholic cider and the other is a Maker’s Mark version.  I hope you all enjoy!

Hot and Spicy Pecans

• 1/4 cup butter, cut in pieces
• 6 cups pecans
• 2 teaspoons chili powder
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic powder

Preparation:

Place cut up butter in crockpot and heat, uncovered, on high until melted (15 to 20 minutes).

Add pecans; stir to coat.

Cover and cook on high 30 minutes. Uncover and cook on high 2 1/2 hours longer, stirring occasionally.

Sprinkle with the seasonings and toss to coat; spread on a baking sheet to cool.

Tip:

Store in an airtight container in the refrigerator for up to 6 weeks, or freeze for up to 3 months. Serve at room temperature or warm.

 

Hot Apple Cider

  • 6 cups apple cider or apple juice
  • 3 cinnamon sticks
  • 30 whole cloves (use spice bag or cheese cloth)
  • 8 slices of crystalized ginger
  • 3/4 cup Calvados (optional)

 

Preparation:

Bring cider, cinnamon sticks, cloves, and ginger to a boil over medium/high heat.  Reduce to low, partially cover, and simmer for 30 minutes stirring occasionally.  Ladle into cider and spices (except cloves) into cups and add 2 tbsp. of calvados if you like.

 

Maker’s Mark Mulled Cider

  • 1 c. Maker’s Mark
  • 4 c. apple cider
  • 1 sliced lemon
  • 6 cloves
  • 1/2 tsp. ground allspice
  • 2 cinnamon sticks

 

Preparation:

Combine Maker’s Mark and cider. Add the sliced lemon with rind,
cloves, allspice and sticks of cinnamon. Heat to boiling and serve.
This recipe makes enough for eight good friends.

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