The scent of spices is delightful, and the nuts are delicious!
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 for 1-1/2 hours, stirring every 15 minutes. Gradually stir in water. Cook, covered, on low for 20 minutes.
-Spread onto waxed paper; cool completely. Store in airtight containers for up to one week.
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