Ginger-Spiced Walnuts

1. 1

   Combine the walnuts and oil in a 3 1/2- to 4-quart slow cooker, stirring to coat.

2. 2

   Add the brown sugar, stirring to coat evenly.

3. 3

   Cover and cook on High for 15 minutes.

4. 4

   Adjust the setting to Low and cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours.

5. 5

   In a small bowl, combine the ginger, cinnamon, and allspice and sprinkle over the nuts, stirring to coat evenly.

6. 6

   Spread the nuts out in a single layer on a baking sheet and let cool completely before serving.

7. 7

   These nuts will keep in the refrigerator, tightly covered, for up to a month or in the freezer for 2 to 3 months.

No additional tips available.