How could these Hot Cinnamon Chili Walnuts not be a hit with the chili powder, cinnamon, and honey medley? This is a sweet, sultry, and spicy way to eat walnuts, and they’re a great addition to any side dish. Try adding these walnuts to the Sweet and Spicy Green Beans or Stir-Fried Gingered Asparagus in Chapter 5. Or, try this dish as a flavorful snack in between meals.
Serves 6
• 11⁄2 cups walnuts
• 1⁄4 cup raw organic honey
• 2 teaspoons cinnamon
• 11⁄2 teaspoons chili powder
• 2 teaspoons coconut oil
1. Combine all the ingredients and place in a greased 21⁄2-quart slow cooker. Cover slow cooker and vent lid with a chopstick or the handle of a wooden spoon. Cook on high for 2 hours or on low for 4 hours. If using a larger slow cooker, you will probably need to reduce the cooking time to only 1 hour on high, or 2 hours on low.
2. Pour walnut mixture out onto a baking sheet lined with parchment paper. Allow to cool and dry, and then transfer to a container with an airtight lid. Store in the pantry for up to 2 weeks.
