Thai Spicy Mixed Nuts (keto, slow cooker)
These slow cooker Thai spicy mixed nuts make a great low carb snack. Only a few ingredients needed to make these spicy, flavorful nuts.
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 brown sweetener, can use coconut sugar, brown or white sugar if not low carb
- ½ teaspoon salt
Instructions
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Turn your slow cooker on high and add the coconut oil. You can also cook on low but double the time.
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When it has melted, add the curry paste, sugar and salt. Whisk together well to dissolve the paste.
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Add the raw 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.
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After an hour, check to see if any of the nuts are burning. If so take out. Mine were done in 1 ½ hours.
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Place on a cookie sheet and let dry and cool completely. Store in a sealed container. You can also freeze these so they last longer.
Recipe Notes
Nutrition for ¼ cup:
257 cals / 24g fat / 7.4g carbs / 4.9g fiber / 5.8 g protein = 2.5g net carbs