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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Walnut Recipes
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
Ingredients
- 16 ounces bag of shelled walnuts, walnut halves, not little pieces
- 1/4 cup dairy free butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- 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.
Nutrition
Jacque says
I wouldn’t be able to give these as a gift. I would eat them all 🙂
Jill says
Love how versatile these are. Not many foods can you say are good for topping both ice cream and a salad! 🙂
Ginny McMeans says
Nope! I think there are perfect for the same reason Lisa.
Sarah says
I love that these are made in the slow cooker! I bet this recipe makes the house smell amazing, can’t wait to try!
Kristina says
I LOVE the flavors here, and in a slow cooker ? genius!
lisa says
Ginny – I’m a nut fanatic and usually make spiced nuts at the holidays. Mine are made with an egg wash and spice blend and I like them because they’re not sticky or gooey. Wondering what these are like. Do they leave any residue on your fingers?
Tina says
Lid on or off ?
Sara says
Can brown sugar be added without messing it up? If so, how much?
Ginny McMeans says
Yes Lisa, there would be no problem doing it on a stovetop. Just keep the heat very low and watch it closely. It will not take as long at all. The crockpot is just so you can walk away and don’t have to worry about burning. If you try it, would you let me know how you did? Thanks so much.
Lisa says
would you be able to do this on the stovetop in a saucepan if you do not have a slow cooker?
Ginny McMeans says
Yes, you stir the walnuts during the cooking time. Check out the recipe. 🙂
Ginny McMeans says
I believe the shelf life would be about the same.
Lee says
firs time this peacon recipe looks great do I stir it at any time in crock pot
Camille says
I see that someone asked about using real butter in the recepie, would it have a longer shelf life using the vegan butter?
Ginny McMeans says
Yes, just double or triple everything and it will be great.
Michele says
Hi. Have you tried making larger amounts? How do they turn out?
Ginny McMeans says
I did use a 4 quart crockpot but you can certainly use smaller. I do not have a smaller size and this recipe is not affected by the size.
Carey says
What size slow cooker are you using? Seems like it would be so little in a 4 qt, but maybe it works?
Ginny McMeans says
Hi Cindy – Since I am vegan I would recommend coconut oil. Yes, you could use either.
Cindy says
How about using real butter or coconut oil?
Ginny McMeans says
Oops, thanks for the heads up. I fixed the recipes and it goes in with the vegan butter and the maple syrup. 🙂
Anonymous says
I didn’t see where you added the vanilla extract.
Ginny McMeans says
Not stupid at all. I need to reword those directions. You cook on low for 1 hour and then stay on low but cook for another half an hour to one hour more. Stay on low.
Marilyn says
Hi, thanks for the recipe! Maybe it´s a stupid question but “1/2” is really like cook medium power? I am not familiar with slow cookers but will soon be and I was afraid they could burn for another hour at higher heat. Thanks again 🙂
Ginny McMeans says
I am so glad! Thanks for inviting me too!
Jen Nikolaus says
This would be a PERFECT Christmas/Birthday (since it’s right before Christmas) gift for my dad!! Totally trying this! Thanks for sharing at Saturday Night Fever, pinning now!
~Jen @ Yummy Healthy Easy
Ginny McMeans says
Yes Lisa, I have done them with almonds and pecans. They are also really really good!
Lisa says
Have you tried this with other nuts? Almonds?