What slow cookers do for soups and stews, they do for nuts, too. Just add, stir and enjoy the heartwarming scent of all the cooking spices.
—STEPHANIE LOAIZA LAYTON, UT
PREP: 15 MIN. • COOK: 1 HOUR 50 MIN. + COOLING • MAKES: 6 CUPS
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
1. 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.
2. Transfer to a greased 3-qt. slow cooker. Cook, covered, on high for 1 1/2 hours, stirring nuts every 15 minutes. Gradually stir in water. Cook, covered, on low 20 minutes.
3. Spread nuts onto waxed paper; cool completely. Store in airtight containers up to 1 week.