Ingredients
1 large egg white2 teaspoons vanilla extract1 cup unblanched almonds1 cup pecan halves1 cup shelled walnuts1 cup unsalted cashews1 cup sugar1 cup packed brown sugar4 teaspoons ground cinnamon2 teaspoons ground ginger1 teaspoon ground nutmeg1/2 teaspoon ground cloves1/8 teaspoon salt2 tablespoons water
Preparation
In a large bowl, whisk egg white and vanilla until blended; stir in nuts. In a small bowl, mix sugars, spices and salt. Add to nut mixture and toss to coat.
Transfer to a greased 3-qt. slow cooker. Cook, covered, on high 1-1/2 hours, stirring every 15 minutes. Gradually stir in water. Cook, covered, on low 20 minutes.
Spread onto waxed paper; cool completely. Store in airtight containers up to 1 week.
