Slow Cooker Pecans and Apple Cider!


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


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.


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)



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



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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