Crock Pot

Ingredients

• 2 cups pecans, unsalted
• 2 cups almonds, unsalted
• 2 cups cashews, unsalted
• 3 tbsp. butter, melted plus more for crock pot
• 1/2 cup pure maple syrup
• 1 tbsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger
• 1/4 tsp. cayenne pepper
• 1/2 tsp. sea salt

Instructions

• Very lightly grease the bottom and sides of a crock pot with butter. Set the temperature to high. Place the nuts into the prepared crock pot.
• In a small bowl, add the melted butter, maple syrup, cinnamon, nutmeg, ginger, cayenne pepper and sea salt, which together.
• Pour the mixture over the nuts. Use a rubber spatula to thoroughly combine, making sure the nuts are well coated and are evenly distributed across the bottom of the crock pot.
• Cover and cook on high for 30 minutes. Then stir the nuts well and reduce the temperature to low. Cover and continue to cook on low for 1 1/2 more hours, making sure to stir the nuts every 30 minutes.
• After cooking time is completed, stir the nuts well. Then, carefully spread the nuts out onto parchment-lined baking sheets to cool.
• Allow the spiced nuts to cool completely. Then, place them into airtight containers.
• Nuts will remain fresh in an airtight container at room temperature for about a week, or store in the refrigerator for up to one month.

Notes