Thai Curry Low Carb Nuts In The Slow Cooker – Only 5 Ingredients!

These Thai curry low carb nuts make a great high protein low carb snack. Only 5 ingredients to make these slow cooker nuts that are spicy and flavorful. Each serving is only 5.1g net carbs.

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. 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 could roast nuts in some coconut oil and with a slow cooker. So I ended up with these yummy Thai curry low carb nuts! These were delicious and oh so easy in the slow cooker. Best of all you got a big batch of nuts done all at once. 

What Kind Of Thai Curry Spices To Use

My favorite Thai curry paste is called Mae Ploy and I buy it in an Asian market in Pittsburgh. 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.

These pastes have all those delicious Thai flavors you are looking for all you need are a few more ingredients to make these spicy roasted nuts. Below are a few other recipes that I use these spices with so it will come in good use another day.

Other Ingredients For Thai Nuts

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.

NOTE: Next time I would keep it just to nuts as the small bits collect with the spices too much. 

Slow Cooker Nuts Recipe

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, 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. The nutritional count for ½ cup (using only nuts) is:

514 cals / 48g fat / 14.8g carbs / 9.7g fiber / 11.6 g protein = 5.1g net carbs

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

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Slow Cooker Thai Curry Low Carb Nuts

These slow cooker Thai curry nuts make a great low carb snack. Only a few ingredients needed to make these spicy, flavorful nuts.

Course Snack

Cuisine Thai

Keyword curry, nuts, slow cooker

Prep Time 5 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 35 minutes

Servings 8

Calories 514 kcal

Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 4 cups raw nuts, I used walnuts, pecans, hazelnuts and almonds
• ¼ cup coconut oil
• 1 tablespoon curry paste, (Mae Ploy or Thai Kitchen)
• 1 tablespoon Swerve sweetener, can use coconut sugar, brown or white sugar
• ½ teaspoon salt

Instructions

1. Turn your slow cooker on high and add the coconut oil
2. When it has melted, add the curry paste, sugar and salt. Mix well to dissolve the paste.
3. Add the nuts and stir to coat them well.
4. Put on the lid and cook on high for 1-2 hours. Stir in between if you can.
5. After an hour, check to see if any of the nuts are burning. If so take out. Mine were done in 1 ½ hours.
6. Place on a cookie sheet and let dry and cool.
7. Store in a sealed container.

Recipe Notes

Nutrition for ½ cup:

514 cals / 48g fat / 14.8g carbs / 9.7g fiber / 11.6 g protein = 5.1g net carbs