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

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
  • 1/4 cup coconut oil
  • 1 tablespoon curry paste, (Mae Ploy or Thai Kitchen)
  • 1 tablespoon Swerve sweetener, can use coconut sugar, brown or white sugar
  • 1/2 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 1/2 hours.
  6. Place on a cookie sheet and let dry and cool.
  7. Store in a sealed container.

Recipe Notes

Nutrition for 1/2 cup:

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