Ingredients
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1 teaspoon ground nutmeg
1 tablespoon ground cinnamon
1/2 cup pure maple syrup
3 tablespoons butter (or coconut oil), melted
6 cups raw nuts (I use 2 cups each of pecans, almonds and cashews)
Step by step
Very lightly grease the bottom and sides of a KitchenAid® 6-Quart Slow Cooker with butter or coconut oil. Set the temperature to high. Place the nuts into the prepared slow cooker.
In a small bowl, add the remaining ingredients – melted butter, maple syrup and seasonings – whisk together until well blended.
Pour the sweet-n-spicy 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 slow cooker.
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 two parchment-lined baking sheets to cool.