You will be asked to make this for every fall gettogether
So Delicious, cheaper and better then you buy at the store
- 1 large egg white
- 2 teaspoons vanilla extract
- 1 cup raw 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
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. Yield: 6 cups.
Originally published as Slow Cooker Spiced Mixed Nuts in Taste of Home December 2014, p14