Crockpot Maple Glazed Walnuts

Crockpot Maple Glazed Walnuts are so easy to make. The result is 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.

A nice bowl of ice cream such as my Biscoff Ice Cream or tossed in a big bowl of salad. Love nuts in a salad!

These Crockpot Candied Walnuts take advantage of the easily found English walnuts. You can also 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 America 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. More robust in flavor and they have a stronger smell.

English walnuts are the nuts that see almost all 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.

📖 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 two that are very different.

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.

🥘 Ingredients

• Walnuts add protein and that mild crunch factor.
• Dairy-free butter adds needed liquid and a buttery taste.
• Maple syrup that healthy sweetener that we all love and it sticks to the walnuts really well.
• Vanilla extract adds so much flavor to the mix.

🔪 Instructions

• Put the dairy-free butter, syrup, and vanilla extract in a Slow Cooker.
• Turn on low and melt the 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 for 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.

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If you take a photo of your candied walnuts I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Slow Cooker Maple Glazed Walnuts

Ginny McMeans

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.

5 from 3 votes

Print Recipe

Prep Time 5 mins

Cook Time 2 hrs

Total Time 2 hrs 5 mins

Course Appetizer

Cuisine Nuts, Slow Cooker

Servings 4 Servings

Calories 241 kcal

Ingredients

  

1x2x3x

• 16 ounces shelled walnuts walnut halves, not little pieces
• ¼ cup dairy free butter
• ¼ 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.

Notes

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

Serving: 1ServingCalories: 241kcalCarbohydrates: 5gProtein: 17gFat: 34gSaturated Fat: 9gSodium: 42mgPotassium: 545mgFiber: 7gSugar: 15gVitamin A: 560IUVitamin C: 1.5mgCalcium: 133mgIron: 3.3mg

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