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The last low carb nut snack I made in the slow cooker was these delicious Cocoa Nuts. These Buffalo Almonds are a variation on the same theme – but instead of sweet cocoa this snack is loaded with buttery and spicy buffalo sauce flavors.
How to Make Low Carb Buffalo Almonds
Add melted butter, hot sauce and whole raw almonds to a slow cooker bowl. Note: If you're making this recipe in an Instant Pot, you can use the sauté function to melt the butter – which is super convenient! Just melt it first, then add the hot sauce and almond! Stir well to coat every nut in the sauce. Cook on low heat for 2 hours.
(Don't you just love this photo with the reflection of the buffalo almonds around the sides?!?)
Spread the almonds onto a baking tray lined with baking parchment and sprinkle with a little salt. Allow the nuts to cool.
Enjoy the buttery and spicy nuts as a snack any time! They are super portable so are great for on the go! Store in an airtight container.
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Low Carb Buffalo Almonds
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- 10 oz raw whole almonds
- ¼ cup (4 tbs) unsalted butter melted
- 2 tbs hot sauce
- 1 tsp salt
- Add the almonds, melted butter and hot sauce to a slow cooker or Instant Pot bowl. Stir well to mix.
- Cook on low heat for 2 hours.
- Spread the nuts onto a baking sheet lined with parchment paper, and sprinkle with salt. Leave to cool.
Check out my Low Carb Snacks Recipes Ebook!
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