Slow-Cooked Almonds with a Kick
These crunchy, heart-healthy snacks are hard to resist.
Serves: 24Hands-on: 10 minutesTotal: 2 hours 55 minutesDifficulty: Medium
- 6 cups skin-on almonds
- 4 Tbsp. coconut oil
- 3 cloves garlic, minced
- 2–3 tsp. coarsely ground black pepper
- Heat a 4-quart slow cooker on high for 15 minutes. Add the almonds. Drizzle oil over almonds and stir. Sprinkle with garlic and pepper and stir.
- Cover and cook on low for 2 hours. Stir every 30 minutes. Turn heat up to high and cook uncovered for 30 minutes, stirring every 15 minutes.
- Turn heat to low and serve warm, or remove from heat and allow to cool.