Slow Cooker Maple Glazed Walnuts are so easy to make. The result is maple sweet candied walnuts that would be a gift of love for anyone.
You have got to try this homemade snack. It is such an easy and short recipe but it still makes a major impact.
Even though you would like to make it for friends and family the work put into the recipe is so low key that you won’t feel bad just making it for yourself.
I usually serve these in a bowl for people to scoop a few for a snack or appetizer but they are also great sprinkled over ice cream such as my Biscoff Ice Cream or tossed in a big bowl of salad. Love nuts in a salad!
These Slow Cooker Maple Glazed Walnuts take advantage of the easily found English walnuts. You can often use Black walnuts in exchange for English ones.
Black Walnut Pear Bread is a recipe that you have to try too. The flavors are so well balanced and it’s versatile where you can have it for breakfast or use it for some types of sandwiches.
Here’s a picture that you might like to see.
English Walnuts vs Black Walnuts
Black walnuts are native to American and are found in the South. I was lucky enough to have a small grove that had been planted near our house when I lived in Georgia.
They were really delicious. Mo robust in flavor and have a stronger smell.
English walnuts are the nuts that see almost most of the time in groves across the US. Their shells are considered thin compared to the black walnut.
Mild in taste they came from Persia, through Europe, then England and into America.
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I’ll only mention a couple of recipes that you might like to check out that are made including walnuts. This list could get very long if I didn’t pull in the reigns.
So out of about 20 recipes on the blog here are a couple that I think you’d really enjoy.
Eleven superfoods are in the Superfood Salad with Maple Vinaigrette one of them being walnuts.
As sweet as you can get Black Walnuts Pralines are an occasional treat if you can hold yourself back.
Slow Cooker Maple Glazed Walnuts
- Put the vegan butter, syrup and vanilla extract in a Slow Cooker.
- Turn on low and melt the vegan butter. This only takes a few minutes.
- Mix in the walnuts and mix from the bottom so all of the coating is all over the walnuts and not on the bottom of the pot.
- Cook on low 1 hour then stir. Cook another one half hour to one hour more.
- Turn out onto a baking sheet and let cool - completely.
- Pack in an airtight container. The walnuts will keep in your pantry for quite a few weeks and will keep in the fridge about 2-3 months. The freezer will store them for 6 months.
- I have also done this with pecans and almonds and they are equally delicious.