Crockpot Pecans and Cashews

 

 

If you are looking for a little yumminess for a holiday party then here is your go to snack.  They are super simple to make and taste wonderful.  I did alter the original recipe I was given and will actually add a little more of the spices the next go around.  I love fall and winter spices so I like things like this really kicked up a notch!!

 

 

 

Crockpot Pecans and Cashews

 

 

12 ounces each of pecan halves and cashews
1 cup melted unsalted butter
1 cup powdered sugar
1/2 teaspoon ground cloves

3 teaspoons ground cinnamon
1/2 teaspoon ground ginger

1. Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter.

2. Add the powdered sugar, stirring to blend and coat evenly. Add spices and stir to coat. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 3 to 4 hours, or until the nuts are coated with a crisp glaze.

3. Transfer the nuts to a pan and cool.
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