Slow-Cooker Spiced Nuts

1. 1

   Line the insert of a 6-quart slow cooker with heavy-duty foil, and spray with cooking spray.

2. 2

   Whisk together the maple syrup, butter, cinnamon, orange zest, salt and cayenne in a large bowl.

3. 3

   Add the pecans and cashews, and toss to coat.

4. 4

   Add the nuts to the slow cooker in an even layer, cover and turn the heat to high.

5. 5

   Cook until a light syrup forms at the bottom, 1 hour.

6. 6

   Turn the heat to low, stir the nuts and continue to cook, stirring every 20 minutes, until the nuts are glazed and the bottom of the cooker is dry, about 1 hour.

7. 7

   Turn the slow cooker off, uncover and let the nuts harden, stirring occasionally, up to 2 hours.

8. 8

   If not serving immediately, the nuts can be stored in an airtight container up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.