The Easiest Way to Cook Candied Fruit Is to Use a Slow Cooker
Candied fruits are one of those things that are treats and appetizers in equal measure, and they are just as convenient in a bowl of ice cream as they are in a salad. Their versatility makes them a great gift, and they are very easy to prepare with the multicooker.
Any multicooker will work – I used my Instant Pot – but the bigger the better, as you will need a large surface for the nuts to decompose so they cook evenly. In a multicooker, you can do everything except melt the butter, including whipping the egg white. To make these super-light snacks you will need:
- 3 cups of your favorite nuts (I used 2 cups of pecan halves and 1 cup of almonds)
- 3/4 cup brown sugar
- 1 egg white
- 1 tablespoon ghee and cooled butter
- 1 tablespoon water
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 grated nutmeg
- 1/4 teaspoon minced ginger
- Food spray
Spray the multicooker with cooking spray, then add the egg white to the multicooker and beat with a fork until frothy. Add everything except the nuts and stir until you get a thick, smooth syrup. Pour in the nuts, stir gently to coat, and cook over low heat for three hours or over high heat for one hour. Stirring them every hour or so will make sure they cook evenly, but I hardly ever remember, and mine always turn out very well.
Stir them again after cooking time, then place them on parchment paper or a silicone baking mat to set, leaving enough space between them. How long it takes will depend on the humidity and temperature levels in your kitchen; mine took a little over an hour. Once they’re dry to the touch – a little sticky is fine – wrap them up in little holiday packages to hand out, or set them all aside for yourself to eat while watching your favorite Hallmark holiday movie.