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Recipe Summary

prep:
15 mins
cook:
2 hrs
cool:
1 hr
total:
3 hrs 15 mins
Servings:
22
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place nuts in a 2- to 3-1/2-quart slow cooker. In a small bowl combine sugar, butter, ginger, salt, cinnamon, cloves, and cayenne pepper. Add nuts to slow cooker; toss to coat.

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  • Cover and cook on low-heat setting for 2 hours, stirring after 1 hour. Stir nuts again. Spread in a single layer on buttered foil; let cool for at least 1 hour. (Nuts may appear soft after cooking but will crisp upon cooling.) Store in a tightly covered container at room temperature for up to 3 weeks.

*To toast nuts:

Spread nuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice. To remove the papery skin from hazelnuts, rub the nuts with a clean dish towel.

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