My husband, Chef Miles, loves making delicious spicy nut mixes for the holidays. Most of them leave the house as gifts, but he does keep some around for us to enjoy!

They’re so good, I thought it’d be fun to share the recipe with you this year!

Make a couple batches and hand them out to family and friends, instead of the same ol’ sugar-soaked baked goods.

A quick note if you’re on a custom program: Save these for maintenance, as they’re impossible to accurately track.

Also, make sure you use unsalted nuts; and feel free to experiment with other nuts and spices!

Miles’ Spicy Holiday Nuts

Ingredients
12 oz unsalted pecans (3 cups)
12 oz unsalted walnuts (3 1⁄2 cups)
(Or substitute other nuts as desired)
1 1⁄2 tsp cumin
1 1⁄2 tsp cayenne pepper (less if you don’t like heat)
1 1⁄2 tsp cinnamon
1 1⁄2 tsp Himalayan pink salt
4 tbsp Lakanto Monkfruit Sweetener
5 tbsp butter

Directions

Place nuts in the crockpot. Turn heat to low.

Melt butter in a saucepan and add monkfruit and spices. Add a tbsp of water to help mix it all with the nuts.

Pour butter mixture over the nuts and stir. Cover the crockpot and heat for 1-2 hours, stirring occasionally. (It’s okay to walk away for a few hours if need be.)

Stir one last time to pick up any of the sugar/spice mixture off the bottom, then pour onto a baking sheet to cool for 1 hour.

Store in an airtight container, ziplock or vacuum pack.