The Best Slow Cooker Spiced Cashews

The Best Slow Cooker Spiced Cashews are delicious and easy. People will think you paid a lot of money for them and they must have come in a beautiful tin.



I have a huge crush on appetizers.  The variety is endless and you can use them for snacking but if you put a few different ones out –  you have a party.  The Best Slow Cooker Spiced Cashews recipe is extra special because it is perfect for any day.   It cooks in the slow cooker in just 1 hour and 15 minutes so the cashews will be ready in no time. They are so beautiful and tasty people will think you paid a lot of money for them and they came in a beautiful tin.  Nope, it was made by you and you are just that good of a cook.

Father’s Day is coming up and this would be a special snack to have for him to help celebrate his own holiday. These are very SPICY so don’t eat too many.  It is hard to resist.

The Best Slow Cooker Spiced Cashews

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Yield: 3 cups

Serving Size: 1/8 to 1/4 cup


3 cups Cashews

1 tsp. Coconut Oil

1/2 tsp. Ground Cumin

1/2 tsp. powdered garlic

1/2 tsp. cayenne powder

1/2 tsp. Smoked Paprika

1/2 tsp. Himalayan Sea Salt or sea salt


This is so easy and a real keeper!

Put the cashews in the crockpot.

Add the oil and stir so that there is a little bit of oil on all the cashews. It will be enough.

Add the rest of the spices and stir.

Cook on low 1 hour. Uncover and then cook 15 more minutes.

You can certainly freeze these by putting them in a freezer bag or a freezer safe glass container but they will probably be gone very quickly.

They will keep in the refrigerator for 2 weeks and in the freezer for 2 months.


The Best Slow Cooker Spiced Cashews are delicious and easy. People will think you paid a lot of money for them and they must have come in a beautiful tin.


The Best Slow Cooker Spiced Cashews — 48 Comments

    • You can but it would be a different recipe and I am not sure of the measurements yet. I have actually tried two different mixes and it isn’t right yet. I am working on it and if you get it before I have it posted – let me know. :)

    • Yes, Nutmeg Nanny. It is so easy! Thank you so much for sharing my blog with your brother. I appreciate it very much and I think he will be happy with all the recipes. :)

      • I made these this afternoon using raw cashews. I was expecting more of a roasted cashew flavor which I did not get. I would try this again as I like the spice blend but I would do them in the oven as I do almonds and walnuts. Thanks for the idea. Have you tried cooking the raw nuts longer in the slow cooker and gotten a more roasted nut?

    • Oh – mixed nuts! That’s a good idea, too! I recently saw a bag of mixed nuts in my freezer that I can use for my Christmas goodies I will give away. Save the cashews for us. 😉

      • Oooo… actually, I just noticed that the seasoning for the nuts is somewhat similar to a blend that I have on hand. Makes this even simpler for me now. :-) Love that this can pretty much be tossed into the slow cooker and, voila – done! Thanks for this great idea that will jazz up my goodie trays!

  1. I wish I never found this recipe because I CANNOT STOP EATING THESE! Blown away by the addictive flavor and ease of this recipe.

    • I would knock the cayenne pepper and smokey paprika down to 1/4 teaspoon each. That should do it. If that is still too strong for you then go to 1/4 teaspoon of the ground cumin.

  2. Oh man, my mom LOVES cashews! I’m going to have to try this out for her :) Do they HAVE to be kept in the refrigerator after making? Or can they be kept in a bag/mason jar at room temperature?
    Thanks for the rad recipe! 😀

  3. so easy and an excellent use of my slow cooker, i had no idea that you could roast nuts in a slow cooker! these are fantastic!! i can’t wait to try different spices. yummy!

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