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Submitted by: Norma Burton from Kuna, ID
Originally shared on the web 10/17/2024

2 c. pecan halves
2 c. walnut halves
2 c. whole almonds
1 egg white, beaten
1 T. vanilla extract
1 c. sugar
1 c. brown sugar, packed
2 T. cinnamon
1/2 t. nutmeg
1/2 t. ground ginger
1/8 t. salt
1/4 c. water

Coat a 4-quart crockpot with non-stick vegetable spray. Add all nuts; toss to mix and set aside. In a small bowl, whisk egg white with vanilla. Spoon over nuts; toss together. In a separate bowl, mix together remaining ingredients except water. Pour over nuts; stir to coat well. Cover and cook on low setting for 3 hours, stirring every 20 minutes to prevent burning; stir in water during the last 20 minutes. Spread nuts evenly on an aluminum foil-lined rimmed baking sheet; allow to cool. Break apart nuts; store in covered containers. Makes about 6 cups.