These slow cooker Thai curry nuts make a great low carb snack. Only a few ingredients needed to make these spicy, flavorful nuts.
One day I was looking around my kitchen and noted that I have a lot of raw nuts and seeds hanging around. I always see cool recipes on Pinterest but never get around to making them so I end up with large bags of pecans, almonds, walnuts and pumpkin seeds. Anyway, I got this idea that I would roast them in some coconut oil and Thai curry seasoning which go so nice together. It was YUM! This was the first time I roasted nuts in the slow cooker and it’s the way to go. So very easy and you can get a big batch done at once.
I buy Mae Ploy curry paste in an Asian market in Pittsburgh and it lasts forever. For this recipe you can also use Thai kitchen which is readily available at most grocery stores I believe. The pastes have all those delicious Thai flavors you are looking for so all you have to do is mix it with a big of coconut oil and sugar and you’re done.
Because I wanted this to be a low carb snack, I used Swerve sweetener. However you can use coconut sugar or brown sugar and it would taste great if you don’t care about carbs. As for the coconut oil, that should be fairly easy to find. I know they carry it at Aldi now! For the nut mixture I used raw pecans, almonds, walnuts, hazelnuts, pumpkin seeds and even a bit of coconut because I had so much surplus. You can use whatever you like. Next time I would keep it just to nuts as the small bits collect with the spices too much.
Slow Cooker Thai Curry Nuts
So essentially you just melt your coconut oil in the slow cooker and whisk it with the Thai curry paste and sweetener. Then you mix in your nuts and coat them well and cook for 1-2 hours on high. I would check them mid way and stir because as you can see my pecans started to burn a bit but they tasted fine. Here’s a short video for you to see how easy it is and the nutritional count for 1/2 cup (using only nuts) is:
514 cals / 48g fat / 14.8g carbs / 9.7g fiber / 11.6 g protein = 5.1g net carbs
Slow Cooker Thai Curry Nuts
- 4 cups raw nuts I used walnuts, pecans, hazelnuts and almonds
- 1/4 cup coconut oil
- 1 tablespoon curry paste like Mae Ploy or Thai Kitchen
- 1 tablespoon Swerve sweetener can use coconut sugar, brown or white sugar
- 1/2 teaspoon salt
Turn your slow cooker on high and add the coconut oil
When it has melted, add the curry paste, sugar and salt. Mix well to dissolve the paste.
Add the nuts and stir to coat them well.
Put on the lid and cook on high for 1-2 hours. Stir in between if you can.
After an hour, check to see if any of the nuts are burning. If so take out. Mine were done in 1 1/2 hours.
Place on a cookie sheet and let dry and cool.
Store in a sealed container.
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More great low carb snacks to try!