Thai Spicy Mixed Nuts

This Thai spicy mixed nuts recipe makes a great high protein low carb snack. Only 5 ingredients and you can make these red curry spiced nuts in the slow cooker. They are spicy and so flavorful and best of all each ¼ cup serving is only 2.5 grams net carbs and 5.8 grams of protein.

You might also like these low carb Thai curry roasted pumpkin seeds.

One day I was looking around my kitchen and noted that I have a lot of raw nuts and seeds hanging around because of all the recipes I make. So one day I was staring at bags of pecans, almonds, walnuts and hazelnuts and decided to make my own spiced nut mix for a low carb, high protein snack.

I had decided to roast nuts in some coconut oil and with a slow cooker. I also had a large tub of Mae Ploy red curry paste so the end result was these yummy Thai curry spicy mixed nuts! They turned out so good and I discovered just how easy it is to make them in the slow cooker.

Best of all I had a big batch of nuts and was able to freeze some so I could have them on hand. This recipe would be great if you are into keto meal planning too.

Note: The curry paste I use in this recipe is unusual but it adds all that Thai flavor and takes the place of many other ingredients. Scroll down for other keto recipes you can use this curry paste with so it will come in good use another day.

Recipe ingredients and substitutions.

The 5 ingredients I used for this recipe was Mae Ploy Thai red curry paste, coconut oil, Swerve brown sweetener, mixed nuts and salt.

• Thai curry paste – My favorite Thai curry paste is called Mae Ploy red curry paste and I buy it in an Asian market in Pittsburgh or online. It’s a nice size tub of curry paste that’s only a few dollars, tastes wonderful  and it lasts forever. Another brand called  Thai kitchen is usually available at most grocery stores I believe which will work great too.
• coconut oil – This adds that coconut flavor that is used in many Thai dishes. You need to use some type of oil so this is the perfect one for this recipe. You can find this at Aldi and most grocery stores.
• Swerve brown sweetener – This is my favorite brand and you want to use brown sugar sweetener if you can. If you don’t care about carbs you can use regular brown sugar or coconut sugar which have similar flavor.
• mixed nuts – Below you can see the nuts that I used which I bought from Aldi. I used raw walnuts, raw almonds, raw pecans and hazelnuts which I just happed to have. You an use whatever kinds of nuts you want like cashews, peanuts, macadamia nuts etc. You want them to be raw if you can and you can also use seeds like sunflower seeds, pumpkin seed kernels, etc.

How to make Thai spicy mixed nuts in the slow cooker.

Step 1: Add the coconut oil in the slow cooker and whisk it with the Thai curry paste and sweetener.

Step 2: Next add the mixed nuts and stir to get the coconut oil and spices to coat them evenly.

Step 3: Cover and cook on high for 1-2 hours. Check mid way and stir them around. You might find that some nuts like pecans start to burn a bit. You can take them out if you want but they tasted fine to me so I kept them in.

You will know the nuts are done when they darken in color and are fragrant. Plus you can easily take one out and sample. They will be a bit softer when they are hot but crispier when they cool completely.

Step 4: Next take them out and spread on a baking sheet. Let cool completely before eating. Store them in an airtight container and in the refrigerator or freezer so they last longer.

If you are going to eat them all right away you don’t have to refrigerate them. Please scroll down for the printable recipe card.

More Thai curry recipes that use curry pastes.

I love the flavor of Thai food and use the Mae Ploy curry pastes in lots of recipes. Here are few of my favorites. Most of them are low carb but some are not.

• keto Thai coconut soup with shrimp or slow cooker curry zucchini soup
• vegetable curry or curried lentils (not low carb)
• Thai flavored roasted pumpkin seeds
• keto curried meatballs
• curried butternut squash noodles and veggies (not low carb)
• keto Thai red curry cabbage noodles
• low carb beef and cabbage stir fry

Well I just loved these Thai spicy mixed nuts! I try not to eat too many nuts in one sitting because they sometimes give me a headache so I froze half in a ziplock bag and they kept great. I hope you give them a try and like them as well.

The nutritional count for ¼ cup (using only nuts) is: 257 calories / 24g fat / 7.4g carbs / 4.9g fiber / 5.8 g protein = 2.5g net carbs

You might also like my friend Kerri’s savory nut and cheese snack mix.