With just three simple ingredients, these Crock Pot Chili Nuts are quick to throw together and perfect for a spicy snack. Pull out your slow cooker, grab the butter, peanuts and chili seasoning and make these for a tasty treat.
Barbara is always on the lookout for easy snacks to send with her husband and our dad when they are busy with field work on the farm. These chili nuts made in the slow cooker were a hit during harvest this year. Once the nuts are cooled, just toss them back in the original container and deliver to straight to the fields or wherever you are headed.
Crock Pot Chili Nuts
This recipe is from the Fix It and Forget It Cookbook. Barbara used to flip through it as she sat and visited with our Granny at her house. One day, she sent it home with Barbara to keep. These days, Barbara remembers her fondly while flipping through the pages.
These simple Crock Pot Chili Nuts are the perfect treat for tailgating or an easy homemade holiday gift for a friend or loved one. While you are baking up tasty treats in the oven, put your crock pot to work with these nuts.
You can control the heat in this snack by choosing what type of chili seasoning you use.
How to Make Crock Pot Chili Nuts
Scroll down to the bottom of this post for the recipe.
Put cocktail peanuts into crock pot insert. Melt a quarter cup of butter and pour over the peanuts. Sprinkle chili seasoning over the top and stir until evenly distributed. Cover and cook on low for 2 hours, then turn to high and remove the lid. Cook for 15 more minutes. Spread on parchment paper and let cool and dry. Store in the original peanut container or an air-tight container.
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With just three simple ingredients, these Crock Pot Chili Nuts are quick to throw together and perfect for a spicy snack.
- 1/4 cup butter melted
- 24 oz. cocktail peanuts
- 1 1.25 oz. package chili seasoning
Pour melted butter over peanuts in the crock pot insert.
Sprinkle chili seasoning over top of peanuts, and stir until seasoning is evenly distributed.
Cover and cook on low heat for 2 hours.
Turn to high and remove lid. Cook for an additional 15 minutes.
Spread on parchment paper and let cool and dry. Store in original peanut container or an air-tight container.