What slow cookers do for soups and stews, they’ll do for mixed nuts, too. The scent of spices is delightful, and the nuts are delicious. —Stephanie Loaiza, Layton, Utah
Slow-Cooker Spiced Mixed Nuts
Ingredients
- 1 large egg white
- 2 teaspoons vanilla extract
- 1 cup unblanched almonds
- 1 cup pecan halves
- 1 cup shelled walnuts
- 1 cup unsalted cashews
- 1 cup sugar
- 1 cup packed brown sugar
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/8 teaspoon salt
- 2 tablespoons water
Directions
- In a large bowl, whisk egg white and vanilla until blended; stir in nuts. In a small bowl, mix sugars, spices and salt. Add to nut mixture and toss to coat.
- Transfer to a greased 3-qt. slow cooker. Cook, covered, on high 1-1/2 hours, stirring every 15 minutes. Gradually stir in water. Cook, covered, on low 20 minutes.
- Spread onto waxed paper; cool completely. Store in airtight containers up to 1 week.
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