4cupsunsalted roasted mixed nuts(we used a blend with almonds, cashews, pistachios, pecans, and macadamia nuts)
⅓cupbutter(melted)
½cupgranulated sugar
2tablespoonsbrown sugar
½teaspoonground ginger
½teaspooncinnamon
½teaspoonsalt
¼teaspooncloves
⅛teaspooncayenne pepper(use ¼ teaspoon (or more) if you like it spicier)
Instructions
Grease the inside of a crockpot (or use a liner sprayed with nonstick spray). Add all ingredients to a 3 to 6-quart slow cooker and stir.
Cover and cook on low for 2 hours, stirring halfway through and at the end.
Line a rimmed baking sheet with parchment paper. Spread the nuts in a single layer across the baking sheet. Cool for at least 1 hour. Store in an airtight container.
Notes
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VARIATIONS: Maple syrup could be substituted for the brown sugar; any combination of unsalted roasted or toasted nuts may be used as long as you have a 4 cup equivalent. To toast your own nuts, preheat an oven to 350 degrees F. Place nuts (remove any skin) on a baking sheet and bake for 5 to 10 minutes or until golden.
TIPS: Nuts will be soft after cooking but will harden once cooled.
STORAGE: Store in an airtight container for up to 1 month.