Enjoy this recipe from Classic Crockpot Recipes.
Submitted by: Norma Burton from Kuna, ID
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.