Ingredients
1 large egg white
2 teaspoons vanilla extract
1 cup unblanched almonds
1 cup pecan halves
1 cup shelled walnuts
1 cup unsalted cashews
1 cup sugar
1 cup packed brown sugar
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon salt
2 tablespoons water
Instructions:
Whisk egg white and vanilla until blended; stir in nuts. Mix sugars, spices and salt together in a small bowl. Add to nut mixture and toss to coat.
Transfer to a greased 3-qt. slow cooker. Cook, covered, on high 1-1/2 hours, stir 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.
From: http://reciperoost.com/2015/12/24/when-the-oven-is-filled-this-kitchen-appliance-works-just-as-well/
