MAKES: 16 servings (4 cups)
PREPARATION TIME: 5 minutes
COOKING TIME: 2 hours
These slow-cooker-roasted macadamias are insanely delicious, and what’s more, they’re so good for you, because they’re high in heart-healthy fats and low in carbs. Just do your best to stick to the recommended serving size: once you start eating them, it’s hard to stop!
4 cups (540 g/1.2 lb) macadamia nuts
2 tablespoons (27 g/1 oz) virgin coconut oil, melted
1/4 cup (40 g/1.4 oz) brown sugar substitute such as Sukrin, or erythritol, or Swerve
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla powder or 2 teaspoons sugar-free vanilla extract
1/2 teaspoon fine sea salt
Preheat the slow cooker and line it with heavy-duty parchment paper. This will help the nuts cook evenly without burning. Place the macadamia nuts, melted coconut oil, and all the remaining ingredients into the slow cooker. Use a spatula to combine until the nuts are coated in the spices and oil on all sides. Cover with a lid and cook for 2 hours, mixing every 30 minutes to prevent burning. When done, remove the lid and let them cool. Transfer to a jar or an airtight container. Store at room temperature for up to 1 month.
NUTRITION FACTS PER SERVING (1/4 CUP/35 G/1.2 OZ):
Total carbs: 4.8 g / Fiber: 2.9 g / Net carbs: 1.9 g / Protein: 2.7 g / Fat: 27.3 g / Energy: 258 kcal
Macronutrient ratio: Calories from carbs (3%), protein (4%), fat (93%)